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If Election day is this week, then Thanksgiving is fast approaching, and
it's time once more to share my:
FOOLPROOF TURKEY RECIPE:  20 lb. bird in 2 and a half hours
=09
Although this recipe sounds unlikely, trust me.  I=92ve been using it for o=
ver
10 years, with success EVERY time.  The turkey comes out perfectly done --
both white meat and dark meat juicy and tender -- with plenty of flavorful
juices/broth for making gravy and stuffing.

PREHEAT oven to 450 degrees.
Put 15-20 lb. UNSTUFFED, COMPLETELY THAWED turkey into deep roasting pan.
note: if turkey is 20-25 lbs., just add 15 minutes to last hour.  if turkey
is 10-15 lbs., subtract 15 minutes from last hour.

Pour 16 oz. water or broth into bottom of pan. =20
Cover turkey with aluminum foil (Tented, not sealed).

Put turkey into hot oven, set timer for 90 minutes, and walk away. =20
(Do NOT keep opening oven to look; that bird isn=92t going anywhere.)

When timer rings, after 90 minutes, take foil tent off turkey.
Lower heat to 400 degrees, set timer for one hour, and walk away.

(Get stuffing ready ***, prepare other side dishes, set table, etc.)

When timer rings, take turkey out of oven, and remove from pan=20
to rest on cutting board (gathering juices/thoughts) for 15-20 minutes
before carving.

Use turkey juices in pan to make gravy.

*** I prepare stuffing in separate pan. =20
When turkey is done cooking, I use some of the turkey =93juice=94 to moiste=
n the
gravy, then cook the stuffing in the oven while the turkey is resting and
then being carved.  The stuffing is perfectly cooked by the time the turkey
is carved and ready for serving.

Enjoy!


Alice Yucht, Teacher-Librarian
Heritage Middle School, Livingston NJ
aliceinfo@excite.com
Library page: http://members.home.net/hmslibrary
Personal page: http://www.aliceinfo.org
author: FLIP IT ... INFO SKILLS STRATEGIES (Linworth)





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