Turkey Heaven

Serving size 10

Ingredients

20 lb. Turkey

Stuffing

Seasoning salt

Tub of margarine

Mix the following together:

• ½ cup dark rum

• ½ cup brandy

• 1 cup pancake syrup

Cooking pan is of upmost importance. You must have a large roast pan that will completely seal when the turkey is in it. Having it completely sealed allows turkey to really steam up and cook from inside out. I have invested in a very good pan to ensure I make the perfect turkey.

Directions

1. Preheat oven to 420˚F

2. Remove innards and neck from turkey

3. Wash turkey inside out and drain water

4. Pat dry turkey with paper towel

5. Lift the skin from breast part of the turkey body

6. Rub lots of margarine all over the body under the skin

7. Rub margarine inside the turkey

8. Stuff the turkey as you like (my family loves Stove Top)

9. Rub margarine all over outside body

10. Season turkey as you like (I use Lawry’s Garlic Salt with Parsley)

11. Rub margarine on bottom of turkey pan

12. Place turkey in pan breast side up and put into lower rack of oven

13. At 1 hour mark poke turkey breast area with fork and pour rum/brandy/syrup mix all over turkey. Using baster take juices from pan and baste turkey all over

14. Keep basting every 15 minutes until turkey is cooked

15. Because we are cooking at high heat my 20 pound turkey will take about three hours to cook but thermometer placed in the breast area of turkey without touching the bone should read a temperature of 165°F (74°C) before you take out of oven

16. Take out of oven and let stand for 30 minutes for meat to reabsorb the juices

17. Make gravy with juices but turkey is so moist all you need is to put some of the yummy juices on it and it is ready to go

18. Take stuffing out of turkey

19. Carve turkey with a sharp knife and cutting board by following these steps:
    

    • Separate leg and thigh from each side of turkey by cutting at leg joint

    • Separate the drumstick from thigh bone joint

    • Cut the thigh meat off of the thigh but leave drumstick whole

    • Pull both wings away from bird and cut at wing joint

    • Separate breast by running knife down each side of breast bone and carve down the birds rib cage

    • Slice the breasts crosswise on the bias into thick slices

Ready to carve

Butter the pan

Wash and dry turkey

Lift up the skin

Add lots of margarine all over

Stuff the bird

Season with garlic salt

Ready for oven

Ensure a good seal

Poke the bird with fork

Suck up the juices to baste

Baste all over

Baste in the joints

All carved up