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| THE BEST AND EASIEST TURKEY EVER! | |
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This recipe makes the best juice for gravy and the turkey is the moistest tastiest I have ever tried! This was given to a friend of mine from our local butcher and it has become our classic family Holiday bird! 1 whole turkey 2 (12 oz. ea.) bottles dark beer (I use Shiner Bock) 2-4 rosemary sprigs salt and pepper, to taste Preheat oven to 400°F. Rinse turkey and pat dry. Season turkey with salt and pepper. Place rosemary springs under the skin. Place in large turkey roasting pan with a tightly fitted lid. Pour both beers over turkey. Bake, covered with lid, at 400°F for 30 minutes. Then turn oven down to 325°F and cook for 15 minutes per pound (including the 30 minutes). Remove from oven and let sit for 15 minutes before carving. Submitted by: Christina Andrea | |
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