| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Pepper |
| 2 | ts | Salt |
| 3 | ts | Paprika |
| 2 | ts | Worcester powder (must use powder–the liquid won't work) |
| 1 | c | Peanut oil (must use peanut oil–no substitutions) |
| 1 | Turkey (12 lbs. or more) |
INSTRUCTIONS
You no longer have to get up at 5 am Thanksgiving morning to start your bird, nor cook it all night either. The cooking time is greatly reduced using this method,saving both time and energy. This recipe comes from Gourmet Chef David Wade of Dallas, TX. It is extremely TNT as we have cooked our turkeys this way for the last 11 years. It is extremely simple, but the instructions have to be followed exactly. No deviations and you MUST use at least a 12 lb. turkey or larger. It won't work on a smaller than 12 pounder. *Note: BEFORE beginning this recipe find a large brown paper grocery type bag and hold it up to the light. Inspect it to make sure there are no pin holes. Preheat oven to 325 degrees. Bring the turkey to room temperature. Wash the turkey thoroughly, and pat dry. Rub seasonings and a portion of peanut oil inside and outside of the bird. Massage the spices all over the skin. Pour remaining oil into large brown paper bag completely coating entire surface. Place turkey in the bag breast-side UP and place in a large roasting pan. Seal the end of the bag tightly (we use twine). Crush the top of the bag down so it doesn't touch the top of the oven. Bake at 325 degrees for 10 minutes per pound. *Note: When it's done and you've taken it out of the oven, be VERY careful when opening the bag. Slit the top of the bag and allow the steam to escape, and then proceed with removing the bag. Prepared this way, your turkey will be very moist and flavorful. Save me a leg! Posted to TNT - Prodigy's Recipe Exchange Newsletter by MiKicks@aol.com on Oct 18, 1997
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