Turkey up to 6 to 24 pounds depend on what you have the turkey. Just follow the direction how their pounds and hours.
This turkey was 14 pounds between 3 ¾ hours to 4 hours. Rinse water to clean the turkey very well all outside and inside.
Turkey pan is the best than foil pan because foil pan will tore up or to soft will make you lost of your balance.
Jar (16oz), look for the turkey any of flavors sauce. It’s for syringe inside turkey. Most of all the store does have one! Include coming with syringe and jar.
Salt and pepper inside turkey.
2 cans of broth chicken. Pour on top of the turkey and seasoning salt all over the turkey.
Neck – liver and heart put into turkey pan with broth.
Every hour of cooking, use turkey baster then basting broth onto turkey.
Gravy
Take out of neck, liver and heart from turkey pan. Throw neck away in trash. (some people can use neck or throw neck away) optional.
Medium sauce pan
2 tablespoons oil with flour about 1/3 cup; mix well. Then add turkey’s broth about 4 cups or more depend on how many people. Add liver chopped fine and heart chopped fine into sauce. You taste if need some salt and pepper until you taste it.
