The Thanksgiving Bird



  • 1 can beer

  • 1 TBS. garlic powder

  • 1 TBS. cayenne pepper

  • 1 Tbs. lemon pepper

  • Italian dressing


Remove gizzards and neck from the turkey. Rinse under cold water and pat dry. In the opening of the neck, pour spices, followed by the beer. Cover the outside of the turkey with the dressing and sprinkle with spices. Cook at 350 for 6 hours or until thermometer pops out of the turkey. Cover with foil after 3 hours. Let the turkey rest for ten minutes before carving.

Tip: Be sure and refrigerate any left over turkey after three hours.

Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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