About 24 Servings
Note: Leftovers from this dish is great for pot pies. Check out the chicken pot pie recipe in this book. Your leftover gravy and stock made from the bones can be used for the stock in a pot pie or a wonderful soup.
2 slices bacon
1 turkey, 12 lbs.
2 Tbsp. flour
Salt, black and red pepper, to taste
5-7 cloves garlic, minced
1 onion, chopped
1 green pepper, chopped
½ tsp. Kitchen Bouquet
Preheat oven to 350 degrees. Take out the packet with the goblets, liver and neck from the turkey. Put the oil at the bottom of the roasting pan. Place the turkey in the pan. Add some of the onions, green pepper and garlic in the hole in the bird, putting the rest around the bird. Make X’s in the breast, thighs and legs. Add seasonings in the pockets along with the garlic. Season the rest of the turkey well.
Cover and let cook the amount of time recommended on the bird depending on the size.
Be sure to sue a meat thermometer to check the temperature of the bird to make sure it is done. When it is done, take it out and put it in a large turkey platter. Put the pan on the stove to make the gravy. Take the stuffing out of the bird and add it to the gravy, cook over medium heat letting the drippings turn brown, then add water as needed. Add the Kitchen Bouquet.