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I got this method for cooking a turkey off the internet a few years back. It's fool proof, and you'll have the most moist bird ever. You'll also have about a gallon of drippings for stuffing and gravy. I always cook two birds for Thanksgiving. One either smoked or fried, and the other this way. The smoked or fried bird goes to the table whole for carving. The bird cook this way is sliced up and brought to the table ready to eat. This is because the bird, while very moist and tasty, is not very attractive due to the fact it won't be very brown and the meat will literally be falling off the bone. The purpose of this posting is not to tell you how to prepare a turkey. Do it how ever you usually do. This posting is more about how to cook the bird. Once you have popped the bird in the oven, you’re done—no checking, turning, or basting necessary. Go do other things.
Units: US | Metric
Serving Size: 1 (412 g)
Servings Per Recipe: 15