Holidays, Main Dishes, turkey

Mama’s Thanksgiving Turkey

Thanksgiving Turkey

 

 

 

This is how Mama always did her turkey and I do mine the same.  You get a very moist turkey and the meat falls off the bones.

 

 

 

1 20 lb. turkey

 

½ cup butter melted

 

salt

 

garlic

 

paprika

 

 

 

Clean turkey and pat dry.  Place in large roasting pan and pour butter over and sprinkle with seasonings.    Cover and make a tent over turkey with aluminum foil.  You need enough foil to go all the way around to the edges, because you are going to seal the bird inside so that no steams escapes.  Place in a preheated 400 degree oven.  Immediately turn oven down to 250 degrees and cook for 6 to 8 hours.  Remove foil and brown turkey for 15 to 20 minutes with the temperature turned up to 350 degrees. 

 

 

 

Remove turkey and reserve drippings for gravy.

 

Note:  If you plan to stuffed the turkey with the cornbread dressing recipe just omit your chicken stock.  Your dressing should be dry, as it will absorb the moisture from the turkey.

 

 

 

Turkey Gravy

 

 

 

½ cup butter

 

½ cup flour

 

4 cups drippings from turkey

 

salt to taste

 

 

 

In large sauce pan cook butter and flour together for about 2 minutes, until it just starts to brown.  Pour drippings in and stir until desired thickness.  Water can be added to make more drippings or if gravy is too thin, you can thicken with cornstarch mixed with a little cold water.