When in Lancaster County and finding the perfect turkey, the choices are many. Not only do you have your Butterball, Jennie-o and other commercial brands, you also have the ultra fresh turkey coming from the Amish farm. So is this turkey... picked fresh this morning. Not so tough to cook.
Season it up with salt, pepper, garlic powder, and toss in some carrots, celery, and onion. Pour in some water and cover with foil.
Cook a twelve pound turkey for about three hours. A fifteen pound turkey for about four hours and a twenty five pound turkey for about five hours. NEVER stuff your turkey... it just has bad written all over it. Instead cook your stuffing separately. That way while waiting for your turkey to reach a minimum temp of 165 degrees, you could have your stuffing nice and hot while cooked separately. The other way your turkey would dry out.
Good luck and call me if you have any questions.
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