Roxy15
All-Conference
This is the only way I will make turkey and believe me..I have made alot of them
***If You Aren’t Stuffing The Turkey With Dressing, Make Sausage Dressing After You Have The Turkey In The Oven..Refrigerate & Bake It When Turkey Is Done... I Let The Turkey Rest For 20-30 Minutes When It Is Done & By The Time It Is Done Resting, The Stuffing Is Done.
Turkey:
Wash & Peel 2 Stockings Garlic, Separate Cloves
Chop Garlic Cloves, To Taste-For Stuffing
Garlic Cloves, To Taste-Not Chopped-For Turkey Broth
Slice 3 White Onions-For Turkey Broth
Spanish Onions Cut In Wedges-For Turkey Cavity
Chop 2 Cups White Onions-For Stuffing-(Eyeball It)
Peel & Cut 3 Carrots In Thick Slices-For Broth-(Can Use More Or Less)
Peel Carrots & Cut To Fit In Turkey Cavity
***Or Use Party Carrot Sticks
Cut Ends Off 3 Celery Sticks-Cut Celery To Fit In Turkey Cavity-(Use How Many Celery Sticks Will Fit)
Cut More Celery In Half For Turkey Broth
Put Separated Garlic Cloves, Chopped Garlic Cloves, Sliced Spanish Onions & Chopped Onions In Separate Covered Containers On Kitchen Counter.
Put Carrots & Celery In Colander; Wash In Cold Water.
Refrigerate Carrots & Celery Sticks In Food Saver Bag.
Turkey:
1-17 lb. Farmers Fresh Turkey
***That Is The Brand Name Of Turkey-It Has A Pop-Out Thermometer
Soft Blue Margarine In A Tub
1 Jar-Christopher Ranch Garlic In A Jar
1-(7-oz.) Container Tony Chachere’s Creole Seasoning
***Use How Much Or Little As You Want
1-(32-oz.) Can Swanson’s Chicken Broth
Garlic Salt/Pepper
***Or Use Seasoned Salt/Pepper
Preheat Oven To 325 Degrees.
Cut Blue Bonnet Margarine In Slices
***DON’T BE SKIMPY!
Refrigerate Butter Slices.
Take Giblets & Neck Pkg. Out Of Turkey Cavity.
Thoroughly Wash Turkey In Cold Water; Pat Turkey Dry With A Paper Towel.
Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey.
Push Butter Slices Down Using Your Hands To Cover Turkey Well.
Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey.
***Don’t Be Skimpy!
If Stuffing Turkey:
Stuff Turkey Cavity Loosely With Sausage Cornbread Dressing.
If Not Stuffing Turkey:
Sprinkle Turkey Cavity With Tony Chachere’s Creole Seasoning & Add Spanish Onions, Carrot & Celery Sticks.
Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES
***CHRISTOPHER RANCH GARLIC IN A JAR IS WHAT MAKES THE TURKEY REALLY GOOD!
Sprinkle Garlic Salt Or Seasoned Salt/Tony Chachere’s Creole Seasoning & Pepper All Over The Turkey.
Put Thick Sliced Carrots, Halved Celery Sticks, Separated Garlic Cloves, Sliced White Onions & Halved Celery Sticks In Bottom Of Roasting Pan.
Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables-Carrot Sticks, Etc.
Put Turkey On A Rack In Roasting Pan; Breast Side Up.
Bake Turkey In Preheated 325 Degree Oven Until The Red Thermometer Pops Out When The Turkey Is Done Roasting.
****Look On Turkey Wrapper To See How Long It Will Take To Bake The Turkey.
***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan.
***Put Lid On Roaster If The Turkey Gets Too Brown Before It Is Done!
Once Turkey Is Finished Baking, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving.
Bake Sausage Cornbread Dressing While The Turkey Is Resting.
While The Turkey Is Resting, Pour The Pan Juices Into A Gravy Degreaser.
Discard Fat & Reserve The Turkey Broth To Make Gravy.
***You May Not Use All The Broth-Refrigerate Broth That You Don’t Use.
Put Turkey On Turkey Platter; Carve.
***If You Aren’t Stuffing The Turkey With Dressing, Make Sausage Dressing After You Have The Turkey In The Oven..Refrigerate & Bake It When Turkey Is Done... I Let The Turkey Rest For 20-30 Minutes When It Is Done & By The Time It Is Done Resting, The Stuffing Is Done.
Turkey:
Wash & Peel 2 Stockings Garlic, Separate Cloves
Chop Garlic Cloves, To Taste-For Stuffing
Garlic Cloves, To Taste-Not Chopped-For Turkey Broth
Slice 3 White Onions-For Turkey Broth
Spanish Onions Cut In Wedges-For Turkey Cavity
Chop 2 Cups White Onions-For Stuffing-(Eyeball It)
Peel & Cut 3 Carrots In Thick Slices-For Broth-(Can Use More Or Less)
Peel Carrots & Cut To Fit In Turkey Cavity
***Or Use Party Carrot Sticks
Cut Ends Off 3 Celery Sticks-Cut Celery To Fit In Turkey Cavity-(Use How Many Celery Sticks Will Fit)
Cut More Celery In Half For Turkey Broth
Put Separated Garlic Cloves, Chopped Garlic Cloves, Sliced Spanish Onions & Chopped Onions In Separate Covered Containers On Kitchen Counter.
Put Carrots & Celery In Colander; Wash In Cold Water.
Refrigerate Carrots & Celery Sticks In Food Saver Bag.
Turkey:
1-17 lb. Farmers Fresh Turkey
***That Is The Brand Name Of Turkey-It Has A Pop-Out Thermometer
Soft Blue Margarine In A Tub
1 Jar-Christopher Ranch Garlic In A Jar
1-(7-oz.) Container Tony Chachere’s Creole Seasoning
***Use How Much Or Little As You Want
1-(32-oz.) Can Swanson’s Chicken Broth
Garlic Salt/Pepper
***Or Use Seasoned Salt/Pepper
Preheat Oven To 325 Degrees.
Cut Blue Bonnet Margarine In Slices
***DON’T BE SKIMPY!
Refrigerate Butter Slices.
Take Giblets & Neck Pkg. Out Of Turkey Cavity.
Thoroughly Wash Turkey In Cold Water; Pat Turkey Dry With A Paper Towel.
Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey.
Push Butter Slices Down Using Your Hands To Cover Turkey Well.
Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey.
***Don’t Be Skimpy!
If Stuffing Turkey:
Stuff Turkey Cavity Loosely With Sausage Cornbread Dressing.
If Not Stuffing Turkey:
Sprinkle Turkey Cavity With Tony Chachere’s Creole Seasoning & Add Spanish Onions, Carrot & Celery Sticks.
Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES
***CHRISTOPHER RANCH GARLIC IN A JAR IS WHAT MAKES THE TURKEY REALLY GOOD!
Sprinkle Garlic Salt Or Seasoned Salt/Tony Chachere’s Creole Seasoning & Pepper All Over The Turkey.
Put Thick Sliced Carrots, Halved Celery Sticks, Separated Garlic Cloves, Sliced White Onions & Halved Celery Sticks In Bottom Of Roasting Pan.
Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables-Carrot Sticks, Etc.
Put Turkey On A Rack In Roasting Pan; Breast Side Up.
Bake Turkey In Preheated 325 Degree Oven Until The Red Thermometer Pops Out When The Turkey Is Done Roasting.
****Look On Turkey Wrapper To See How Long It Will Take To Bake The Turkey.
***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan.
***Put Lid On Roaster If The Turkey Gets Too Brown Before It Is Done!
Once Turkey Is Finished Baking, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving.
Bake Sausage Cornbread Dressing While The Turkey Is Resting.
While The Turkey Is Resting, Pour The Pan Juices Into A Gravy Degreaser.
Discard Fat & Reserve The Turkey Broth To Make Gravy.
***You May Not Use All The Broth-Refrigerate Broth That You Don’t Use.
Put Turkey On Turkey Platter; Carve.
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