By alvinakatz on November 24, 2013
"This is my mom's recipe. It is roasted, not steamed like you get when you cover the turkey in foil. The results are very tasty. Even the dark meat is delicious and moist. You do have to baste it often in the middle of its cooking. Make sure you use lots of butter so the cloth won't take the skin off. Recipe is for a 12 pound bird. Adjust butter and water accordingly for different size birds."
Serving Size: 1 (4479 g)
Servings Per Recipe: 1