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Roast Turkey


1- 20 lb or larger turkey,
3 cans of chicken broth,
4 sticks of cube butter


Preheat oven to 350 degrees.
Clean out the turkey and wash it really good.
Pat dry. Place the turkey in a roasting pan (aluminum or metal),
and make sure you tie the legs together.
Poke holes in the breast of the turkey.
Place two cubes of butter inside of the turkey.
Put the other two sticks of butter on the outside of the turkey
anyway you want them. Open the four cans of chicken broth and pour them over the chicken.
Optional: salt and pepper the turkey.
Place aluminum foil over the turkey making a tent.
(You might want to put two pieces of foil together to cover the whole turkey). Cook the turkey for four hours with the foil on,
basting every 30 minutes. After four hours, take the foil off so the outside of the turkey will darken, continue to bast every 30 minutes.
It varies on how long to cook a turkey, but if you stick a knife in it and the juices come out clear it is done.
Take it out of the oven, let cool for 20 to 30 minutes, carve and serve.