Traditionally my mom has always cooked a turkey on Thanksgiving so we can all enjoy it all week long, sandwiches, soups, etc. But we eat at Kirby Pines, my grandparents retirement home, for Thanksgiving. They prepare of huge meal that is hands down, some of the best food you will ever eat. So, making the turkey is merely a formality for us. Our huge, home cooked meal is not until Christmas. Since my grandmother's passing on November 9, 2011, my grandfather opted to continue our traditional of eating there with him. And since she hasn't been able to join us in 2 years, having an empty seat at our table, won't be anything new this year. It just represents that she is up in heaven feasting with the Lord & for that we are truly thankful.
I am sure we will be sharing all kinds of funny Margie stories so I can't wait. Here's one my father stood up & told at the funeral. My grandmother, left my dad a list of things she wanted said at her funeral & at the bottom of the list, it read "Chuck, if you can think of anything else to brag on me about, great, if not KEEP QUIET!!" lol
1 (12-14 lb) turkey
1 tablespoon flour
2 stalks celery, sliced
1 medium onion, sliced
1 (19" x 23 1/2") Reynold's oven bag
4-5 days prior to cooking take turkey out of the freezer & thaw in refrigerator, on the bottom shelf.
Preheat oven to 350F.
Prep the bird, remove the giblets & neck (set aside both to use for your gravy), rinse bird & pat dry.
Sprinkle flour in bag, arrange veggies in the bottom for bird to sit on. Brush bird with oil or butter. Place bird in turkey bag & in a roasting pan (at least 2 inches deep). Close bag with oven safe tie. Make several 1/2 inch slits in bag & place thermometer in one of the slits. Be sure you insert into the thickest part of the thigh without touching the bone. Bake for 2 to 2 1/2 hours or until thermometer reaches 155F. Remove & let bird rest (in bag) for about 30 minutes. Carve & serve.
NOTE: Avoid purchasing a bird larger than 15lbs, the bigger they are the drier they get once cooked.