Well the turkey finally defrosted and I was able to cook it on Monday instead of Easter Sunday.
As you know a good plan needs a good back up plan when the good plan doesn’t work. I have become much more flexible in my mature years.
This turkey was worth the wait, it came out beautifully browned and extremely moist. I cook my turkey in a roasting bag for 3 hours at 350. Yes, I said a roasting bag. Sounds strange, I thought so to, but it produces the best turkey I have ever had with lots of juice for gravy.
My turkey recipe:
16 pound turkey
1 yellow onion halved
1 tbsp. flour (for the roasting bag)
Prepare your turkey by cleaning out the inside and reserving the organs and the neck in a sauce pan. Use this for gravy making. Rinse your turkey and remove any stray feathers, freaks some people out when they see a feather on the turkey. Pat the turkey dry and coat with olive oil. Place the onion halves in the cavity of the turkey and use Bell’s Seasoning liberally over the whole turkey inside and out.
Remove and let rest before removing it from the bag. Be careful when removing the turkey the juice will be very hot. Slice your turkey and serve. Gravy recipe later.