Thanksgiving Turkey at Church

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   To thaw a frozen turkey: Submerge it in a sink full of cold water for 8-10 hours (changing the water frequently).

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   Or if you have time, place it in the fridge for 3-4 days.

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   When the bird is fully defrosted and you are ready to roast it, preheat oven to 400 F.

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   Remove the neck and giblets from the cavity.

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   Giblets are the liver and heart of the turkey and are usually wrapped in paper or plastic before being inserted into the abdominal cavity.

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   Giblets can be used to make broth or gravy or flavour soups.

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   Place an onion in the cavity of the turkey.

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   Or try an apple and an onion.

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   Or just leave it empty.

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    Sprinkle the turkey all over with kosher salt.

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    Place the turkey, breast side down (if you can figure that out) on a rack in a roasting pan.

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    Add up to 1 quart of water into the bottom of the pan.

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    If you want to make a lot of gravy, add the full quart.

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    Cover the turkey with a sheet of foil.

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    Roast the turkey, covered, at 400 F for 1 hour.

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    Then turn the oven down to 300 F and bake for 3-4 hours longer.

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    Always check with a good thermometer to make sure it reaches 165 F inside.

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    Remove the turkey from the oven and let it sit for 10-20 minutes before carving.

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    If you are going to be serving the turkey at a later time, place the sliced meat into a slow cooker.

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    Pour 2 cups of the broth over the meat.

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    Cover and refrigerate until you are ready to serve.

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    Then heat the turkey on low setting until ready to servedo not overheat as the meat will dry out.

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    To make gravy, strain the broth from the roasting pan into a large saucepan or Dutch oven.

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    Heat the broth over medium heat.

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    The listed amount of flour will be about right for 10 cups of broth.

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    Whisk together the flour and cold water in a small bowl.

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    Whisk the flour mixture into the broth and bring to a boil over medium heat, stirring constantly, until thickened.

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    I have cooked turkey when its still somewhat frozen.

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    Bake at 400 F for 1 hour, then at 300 F for 6-7 hours.

* Per serving · 4 servings · Values may vary.