INGREDIENTS

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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