Today we're enjoying looking at photos from days gone by, including this one of Ben in kindergarten at his class Thanksgiving Feast.
The turkey will soon be in the oven, so it's time once again for me to share our family recipe for roasting a turkey. We have used this Pennsylvania Dutch method for 40 years, and every year, the turkey turns out beautifully.
Roast Turkey in a Paper Bag
Clean turkey thoroughly and prepare for roasting. Stuff turkey with your choice of dressing. Important note -- this recipe does not work on an unstuffed bird!
Melt a stick of butter or margarine and carefully rub all over the bird. Place the bird in a PAPER grocery bag and then on a rack in a roasting pan to catch the juices. Tie the open end closed with string, or fold and staple bag closed.
Roast at 325 degrees -- 25 minutes per pound for birds under 12 pounds, 20 minutes per pound for over 12 pounds. (Yes, I know this sounds reversed, but it is not.)
Let stand 20 minutes before carving. DON'T let temptation drive you to "peek" at the turkey before it's finished roasting. Keep the faith! You'll enjoy a lovely roast turkey -- golden brown, juicy, cooked to perfection.
My mother got this recipe about 40 years ago in the Kansas City Star. Our family has been preparing our Thanksgiving turkeys this way ever since.
Enjoy and have a very Happy Thanksgiving!
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