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Sherry’s German Turkey


Ingredients

1 (18 pound) whole turkey, neck and giblets removed

1 (18 pound) whole turkey, neck and giblets removed

1 medium onion, peeled

1 medium onion, peeled

1 large carrot, peeled

1 large carrot, peeled

1 stalk celery

1 stalk celery

1 apple, stem removed

1 apple, stem removed

1 orange

1 orange

¼ cup vegetable oil

¼ cup vegetable oil

1 teaspoon salt

1 teaspoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon coarsely ground black pepper

1 teaspoon soul food seasoning

1 teaspoon soul food seasoning

1 pound sliced smoked bacon

1 pound sliced smoked bacon

1 turkey sized oven bag

1 turkey sized oven bag

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.

Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot, and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt, pepper and soul food seasoning.

Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.

Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close the bag.

Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

Roast the turkey for about 4 hours, or until the internal temperature reaches 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Let the turkey rest for 10 or 15 minutes before carving, and use the drippings in your favorite gravy recipe.

Tip

To get ahead for the big day, you can prepare turkey the night before, then refrigerate and roast the next day.

Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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