Turkey

Turkey
Salt
Pepper
Garlic Powder
Sage (optional)
Pam (for inside of paper bag)
Orange and Parsley (for garnish)

Equipment: Mixing Bowl, Paper Grocery Bag (you can use a turkey bag for larger turkeys- you don't need to pam turkey bags), Stapler, Large Stainless Steel Bowl, Aluminum Foil, Hot pads, Oven, & Platter.

1. Thaw turkey several days in advance in the refrigerator. A 10-22 lb. turkey takes 2-3 days to defrost, larger turkeys take longer.
2. Preheat the oven to 450 degrees.
3.Remove wrapper, giblets, and neck from inside cavity.
4. Wash turkey inside and out. Wash turkey in the sink that same way you would wash a baby.
5. Prepare spices and mix together in a bowl. Be generous with spices. A large handful (about 1/4 cup) of salt, pepper, and garlic powder. Many people like to add a little sage.
6. Rub spices inside & out.
7. Pam the inside of the paper bag. Make sure to saturate the bag with pam.
8. Place the turkey in the bag. Make sure that the breast of the turkey is facing towards the side of the bag without print on it.
9. Close the bag by folding the mouth and staple closed.  Cooking the turkey in the bag helps keep the moisture in the meat.
10. Place bagged turkey (with breast side down) in a large stainless steel bowl. The bowl helps keep the juices up around the turkey.
11. Cover securely with tin foil.
12. Roast the turkey for 30-45 minutes at 450*. The purpose is to  heat the bird thoroughly to eliminate the chances of salmonella poisoning.
13. Reduce the heat to 250* and roast the remainder of the time. A 10-12 lb bird roasts for 8-10 hrs. a 20 lbs turkey for 12 hrs. Longer cooking time at a lower temperature make for a more moist bird.
14. Remove from oven with enough time to debone and arrange on a platter. Garnish with parsley and an orange rose.