The Thanksgiving Bird

By: Chef Cathy Zeis
By: Chef Cathy Zeis

Ingredients


  • 1 can beer

  • 1 TBS. garlic powder

  • 1 TBS. cayenne pepper

  • 1 Tbs. lemon pepper

  • Italian dressing

Directions

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.


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