Cook The Best Turkey Ever

Cook the Best Turkey Ever

Cook the Best Turkey Ever

First, decide how many you are cooking for. Buy early enough so the bird can thaw.

1 aluminum disposable pan

1 Turkey

1 flavor injector optional

1 meat thermometer

1 cup margarine

2 cans chicken broth

3 Tablespoons chicken seasoning

1 teaspoon sage optional

1 teaspoon parsley optional

Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside

Melt margarine, shake chicken broth, open and pour into the margarine, add the chicken seasoning, the sage, and parsley if you are using them. Pour the melted margarine and the broth mixture.

Note: If you are going to use the flavor injector, make horizontal insertions, to prevent the juices from pouring out. (You will be turning the turkey over hour before removal from oven. If injector, is used vertically the juice will run out.)

Cover the turkey with foil, making sure to leave a small place for a vent. Cook the turkey according to the directions on the wrapper, set alarm to go off at least 30 minutes before recommended cooking time.

NOTE: this is where you will need some help. Have someone come in and help turn turkey over. (DO THIS Slowly!! The turkey will be HOT! In addition, heavy. It will splash if it is let down to fast, so please BE CAREFUL when doing turning the bird over.) This is when I add the meat thermometer. Make sure when inserted it does NOT touch the bone and it is inserted into the thigh.

I inject the juice for the pan again this time from the top in a downward direction. Recover the turkey with the foil. Cook until the meat thermometer reads 180 degrees F. Remove the bird immediately to prevent over cooking. Let the bird sit for 30 minutes before carving.

Your turkey should have plenty of juice, it should have juice running out when cut and also be juicy the next day. Carve, Eat and enjoy!

by: Brandy Keller

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