Turkey
Patti Rizzottodirections
First I think a fresh turkey is more moist than a frozen one. I usually get 18-22 lb. turkey. Make sure you take the neck, liver, etc. out of the cavity of the turkey! I take about 2 t. salt and probably 1/2 cup poultry seasoning and mix in a bowl. Rinse turkey and pat dry. I then pat the turkey inside and out with the salt/poultry seasoning mixture. Cook according to the bag instructions. Lately I have brined the turkey and you can get that recipe off the Food Network or buy the brine from Williams-Sonoma. Once turkey is done, let it rest for 15-20 minutes before carving.
notes
When I was a little girl, Grandpa Stewart and Uncle Randy would quail hunt on Thanksgiving morning. I would watch the Macy's parade, and Grandma would be cooking.
Source: Mom
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