The Thanksgiving Bird



1 turkey, thawed and rinsed
1-12 oz. can of beer
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper
1-16 oz. bottle Greek Vinaigrette Dressing


Using your hands, pull out the neck and gizzards from inside the cavity of the turkey. Set aside if you want to use these for gravy or discard. On the lip of the cavity opening, sprinkle spices. Pour the beer over the spices. The beer will run into the cavity with the spices. Cover the entire turkey with the vinaigrette dressing, rubbing it thoroughly with your hands. Cover the wing tips with foil and bake at 350, uncovered for 1 hour. Cover the bird with foil and cook until turkey is done, basting every 40 minutes. Let rest 5 minutes before carving.
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