Everyone has their favorite way of making their turkey, I'm no different. First I have to decide if I'm doing the stuffing inside or in a casserole. Is my brother deep frying the turkey this year?Am I just cooking a turkey breast. See, it's not as easy as you think.
This is my favorite way if I'm not stuffing the turkey. Plus it takes less time and I don't have to baste. You will end up with a beautiful moist golden brown turkey with lots of drippings for your stuffing and gravy.
14-20 servings, depending on size of turkey
1 teaspoon pepper
2 teaspoons salt
3 teaspoons paprika
4 teaspoons hot water
1 cup of peanut oil
1 turkey, 14 to 16 pounds - DO NOT exceed
Combine pepper, salt, paprika, and hot water. Let stand at least 10 minutes. Add peanut oil and mix thoroughly. Wash and dry turkey. Rub peanut oil mixture into inside and outside of turkey. Truss as desired.
Pour remaining oil into large paper sack (Type they used in grocery stores in the old days, now you have to ask for them.) Pour remaining oil into large brown paper sack (type used in grocery stores). Rub oil inside sack until every pore in every inch of the sack is sealed. Add additional oil if needed.
Place turkey in sack, breast side up. Fold over end of sack and tie securely with string. Bake at 325 degrees F. approximately 10 minutes per pound. I find 10-12 minutes is perfect for a turkey that has been out of the refrigerator for 45-60 minutes. Since the sack is airtight, the turkey is cooked by live steam; therefore, when sack is opened, be careful! With no basting, no careful watching, the turkey comes out tender to the bone and golden brown.
Save that turkey carcass! Turkey Bone Gumbo coming soon.