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Instructions |
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Submerg a large bird in the mixture. Large bird ie. 25 lbs no longer than 6 hours. Rinse bird and pat dry. Let rest overnight in fridge on a tray. This allows more liquid to drain.
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Rub turkey all over with butter and pepper and spices of your choice. Did not use salt as figured the bird had enough.
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Place turkey in preheated oven at 400 for one hour. Turn heat down to 250 and continue to cooking 2 more hours. For birds over 20 to 25 pounds cook 3 hours at 250.
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Temp when cooked is breast 165 thigh 170. Tent. Temp will rise to breast 170 thigh 180 stuffing 165.
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Originally Submitted
1/4/2014
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