turkey in foil
This is the way my mom & dad originally made the turkey. It always turned out great! Then the started using turkey in the bag method. It is best to plan the turkey will be done a half hour before you want to serve it. This makes the turkey easier to carve and/or gives you a little leeway if the bird seems to need a little longer cooking.
prep time
cook time
method
Bake
yield
Ingredients
- 1 - turkey
- - shortening
- to taste - salt and pepper
How To Make turkey in foil
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Step 1Rub turkey with shortening, then season. Wrap the bird completely in foil with extra foil over the tips of wings and ends of legs. Make sure the drippings can't escape. Put the turkey breast up in a shallow pan.
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Step 2Bake at 450. Roasting schedule: 8-10 lbs - 2 1/4 - 2 1/2 hours 10 -12 lbs - 2 3/4 - 3 hours 14 - 16 lbs - 3 - 3 1/4 hours 18 - 20 lbs - 3 1/4 - 3 1/2 hours 22 - 24 lbs - 3 1/2 - 3 3/4 hours
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Step 3Roll foil back for the last half hour's cooking if you like the turkey quite brown. To make gravy pour drippings into sauce pan to concentrate and deepen color. Make gravy as you would ordinarily.
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Step 4Notes: The roasting the turkey in foil method will cut the time in half.For example, a 24 lb bird will cook in about 4 hours rather than 8 to 8 1/2 hours. The bird is done when the thermometer reads 190. Also by moving the drumstick up and down. If it moves easily and the meat feels soft when the thickest part of the drumstick is pressed, it is done.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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