* * * REMEMBER TO THAW TURKEY IN FRIDGE AT LEAST 7 DAYS BEFORE THANKSGIVING WHEN DEALING WITH A 24+ POUND TURKEY * * *
- WAKE UP AT 530 AM TO COOK TURKEY AND READY IT BY 1PM
- PREHEAT OVEN TO 325 DEGREES
- Wash out turkey throughly. remove gizzards, heart, and neck (Frozen bits of blood may still be present)
- Clean out turkey thoroughly
- COOK STUFFING PACKS WHILE TURKEY IS BEING CLEANED, ALSO USE 4 PACKS FOR 24+ POUND TURKEY **(ALSO, MAKE SURE TO REMOVE STUFFING FROM PAN SO ITS NOT HOT)**
- TRANSFER TURKEY TO ROASTING PAN
- LATHER DOWN WITH BUTTER, SALT, AND PEPPER (SOFT BUTTER PREFERRED TO RUB DOWN TURKEY, MAKES FOR GREAT BASTING)
- STUFF TURKEY WITH STUFFING
- TUCK LEGS BACK IN PRIOR TO PUTTING IN OVEN
- BRUSH DOWN TURKEY WITH VEGETABLE OIL ALL OVER
- DO NOT FOIL TURKEY UNTIL 2/3 OF THE WAY COOKED TO PREVENT OVERCOOKING.
- BASTE TURKEY EVERY 30 MINUTES FOR FLAVOR
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