Turkey: Best Thanksgiving Turkey
Source of Recipe
cooks.com
Get any size turkey ready to cook with or without stuffing stuffed inside. Turkey should be chilled before applying the glaze.
You're going to seal up the turkey in aluminum foil body suit.
Do this first -- spread out a length of aluminum foil (plus 6") sufficient to wrap the turkey neck to tail feather. Roll out another piece the same length. Placing the edges of both pieces together lengthwise, fold the edges several times so as to make one very large sheet of aluminum foil.
Do this again! So, you'll have two large sheets of the foil, one to wrap the turkey around its girth and one around its length.
Before you place the turkey on top of the first large piece of foil, remember to put one or two narrower pieces of foil on the bottom. (If you puncture the bottom which lets out the turkey juice and glaze juices, your turkey won't be so happy.)
Criss-cross both large sheets of foil on your table or counter. Lay the extra smaller pieces on top of the center, finally place your turkey breast up. Place the turkey on the foil. Glaze the turkey.
GLAZE:
One bowl big enough to hold the following: (These amounts are approximately for a 15 pound bird) 2 1/2 c. medium brown sugar 3 tbsp. paprika
Put all ingredients into glass bowl and place in microwave oven long enough to melt the butter. (If you don't use a microwave, use saucepan on low heat.) Brush the glaze all over the turkey, inside and out. Wrap up the turkey making sure of a complete seal of the foil.
Place into a large open or closed pan, and cook at 325 degrees for about 20 to 30 minutes per pound. When cooking is completed, your pan should come out clean, or nearly so, and your turkey cooked very moist, especially the breast.
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