HAPPY THANKSGIVING!!!
When I found this recipe, I thought it was perfect for people, like
me, who just are not sure how to tell when poultry is thoroughly
cooked, but not dried out. Give this a try.
12-16 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper
to taste
Preheat oven to 350 degrees.
Brush turkey well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the turkey's a$$ blows the oven door open and the turkey flies
across the room, it is done.
And, you thought I couldn't cook ;>)
Heheh - good grief.
For perfect...and I mean perfect!...turkey, use this:
Moistest turkey you'll ever taste! Mine will cook a 22-pounder. And the kitchen stays cool to boot!
Our men also do a fried turkey at Thanksgiving. Before they dunk the bird in the hot oil, we round up the women & children and all go in the house. That moment when the oil "explodes" is awfully scary. Sure tastes good, though!