4 onions
2 green peppers
8 garlic cloves
1 c. parsley
2 tsp. pepper
1 c. butter
2 turkeys (9 - 10 lbs. each)
2 tsp. salt

In a food processor or blender, puree onion, green pepper, garlic, parsley, and pepper. Saute mixture in butter until vegetables are soft and mixture forms a paste. Rub turkeys with salt. Pierce skin of turkeys and coat with herb paste. Cover and refrigerate overnight. Preheat oven to 325 degrees. Place meat thermometer into one turkey thigh, not touching bone. Roast breast side down 15 to 20 minutes per pound or until thermometer reaches 185 degrees. Turn breast side up and brown for 10 to 15 additional minutes. Cool before slicing. Makes 14 to 16 servings.