Cookin' With Leo

By Leocthasme

Well, I was thinking hard about it. What is it I can do about a great new way to fix a turkey for the upcoming holidays? And then after dreaming hard about the question for an hour or two with a few cool ones, who should show up to help me out but my Dear Sweet Italian Fairy Godmother and not only her but Aztec Annie too. Must have put a double in that last one I thought to myself. “How come I’m getting two figments of my imagination all at once?”
“You no get two figs of anyting,” said my Dear Sweet Italian Fairy Godmother. ”We here to help.”
“Yea” said Aztec Annie, “We’re here to help with a great new turkey recipe just for you.”
“Gee that’s great, glad to see you both all at once.”
“If you no get more rain in Texas, neither of us never gonna come back.” That from my Dear Sweet Italian Fairy Godmother.
“That’s right.” added Aztec Annie
“Please don’t blame me, I have nothing to do with it. Could be the politicians who took away everything else from the poor Texans that could have had something to do with it.”
“Maybe you’re right,” they chimed in, “But we’re here to help with holidays”.
“Well, that’s great, what have you got?”
“What we got you get right now,” they chimed in.
Pow with that dammed magic wand and
tatatatatatatatatatatatataatatatata, added Annie,
and they were gone, but here is a great new turkey recipe that they left behind.

What you need:

1 12lb turkey

Assorted veggies and/or fruit

Butter

Salt and pepper

How to do it:

Preheat the oven to 325°. Pull the giblet pack out of the cavity and toss the liver, use the rest for the gravy. Dry the turkey with paper towels and season inside with salt and pepper and rub with butter. Fill the cavity with such things as onions, carrots, apples, and herbs, get creative. Place breast side up in a roasting pan and then brush the outside of the turkey with melted butter. Tent with foil and roast for 2 hours. Add an extra 15 minutes for each pound over 12 lbs. Remove the foil and baste with more butter and raise the heat to 425°. Roast for another hour or until the meat at the thigh registers 165° Remove from oven and let rest while you make the gravy.