From, "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 1 turkey (hen or Tom)
  • Salt
  • Pepper
  • Pam
  • Cheesecloth, turkey size
  • 1/2 pound melted butter
Giblet Gravy:
  • 1 cup flour
  • Turkey neck, liver and gizzard
  • Broth
  • Turkey drippings
  • Salt
  • Pepper

Thaw turkey in refrigerator for several days or in a large grocery sack for 24 hours.  Remove liver, gizzard and neck from insides.  Salt and pepper the bird, inside and out.  Spray roasting pan with Pam and line the bottom with a large piece of heavy duty foil.  Dip cheesecloth in melted butter and wrap around turkey to cover completely.  Cook at 300 degrees to 350 degrees for approximately 25 minutes per pound.  Baste turkey often with butter while cooking until it is gone, then baste with pan drippings.  Turkey is done when leg moves easily.

To make gravy, put flour in pie pan.  Heat oven to 350 degrees.  Brown flour, watching it carefully.  Shake and stir the pan often.
  Cook flour.  Wrap in waxed paper and store in a jar until ready to use.  Boil turkey neck, liver and gizzard in water to cover for approximately 15 minutes.  Save broth.  In a food processor with plastic blade or in a bowl, put flour and enough turkey drippings to make a paste.  Put into a skillet and add drippings and broth.  Add chopped liver and gizzard if desired.  Cook until thick and season with salt and pepper.

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