Place Turkey in a brown paper grocery bag greased with peanut oil, breast side up. Fold over the ends of the bag and paper clip shut. Place in a shallow roasting pan with the seam side facing up.
Bake at 325 degrees, 20 minutes per poudn when the turkey is stuffed. Otherwise, bake 10-15 per pound. When done, poke the bag for the juices to be used in the gravy.
Turkey Giblet Gravy
2 T flour
1/2 Cup of Water
Turkey drippings & Giblets
Salt & Pepper
Cook the the turkey innards in the water (just enough to cover in a small saucepan). This takes a couple of hours. Remove the giblets/innards from the water.
Mix flour and a little bit of water in a cup to make a thin paste.
Add the turkey drippings to the stock you’ve made.
Add the flour paste in very small amounts while whisking to make it thickened. Add salt & pepper to taste.
4 Tbsp of onion, chopped
2 stalks of celery, chopped
1 T of cooked, pulverized giblet (optional)
4 hamburger buns (8 slices)
Wet the buns in the sink and squeeze them out. Break up by hand into a bowl.
Saute the onion and celery in a little butter until they are soft.
Add this to the bread. Add giblets, salt and pepper to taste. Bake inside the turkey.
I don’t care what you’ve tried – this is the easiest and best turkey I’ve ever had. This is Mom’s turkey, because who’s recipe isn’t their Moms? , but man, fall apart fantastic. Plus, no basting, no fussing, easy and pretty still after it comes out of the oven!