Gott sei dank! Thanks be to God!
Ours looked just like this, too, and was done in just three hours at 325 degrees F., because we never stuff our turkey. And was it ever delicious!
At the two hour mark we oiled the skin and baked it another half hour, then covered it with aluminum foil for another half hour.
The neck and gizzard were stewed separately for two hours, from which we made the giblet gravy.
Wunderbar!
The turkey was served with sautéed whole green beans baked for five minutes in the oven topped with french fried onions, and red garnet yams with butter and dark brown sugar.
A meal fit for a king, easily enjoyed by hoi polloi.
Ours looked just like this, too, and was done in just three hours at 325 degrees F., because we never stuff our turkey. And was it ever delicious!
At the two hour mark we oiled the skin and baked it another half hour, then covered it with aluminum foil for another half hour.
The neck and gizzard were stewed separately for two hours, from which we made the giblet gravy.
Wunderbar!
The turkey was served with sautéed whole green beans baked for five minutes in the oven topped with french fried onions, and red garnet yams with butter and dark brown sugar.
A meal fit for a king, easily enjoyed by hoi polloi.
