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INFORMATION and Cooking:
HANGAR EIGHTEEN
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STRATFORD FESTIVAL TRIP
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WINTER CRUISE
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My Infallable Method for....
ROASTING YOUR TURKEY!
1. THAW AND REMOVE NECK AND GIBBLETS FROM INSIDE OF TURKEY.  (EASY TO FORGET!)
2. WASH ENTIRE TURKEY....INSIDE AND OUT WITH WARM WATER.    
3. SPRINKEL SALT, PEPPER, GARLIC POWDER  (NOT SALT) AND SAGE INSIDE TURKEY.     RUB SAME MIXTURE  INTO OUTSIDE OF TURKEY.
4. TAKE TIME TO WASH YOUR HANDS!

5. IF YOU PLAN TO STUFF THE TURKEY.....ADD STUFFING TO BOTH BODY AND NECK CAVITIES.    PULL SHUT WITH BUTCHER'S CORD OR OTHER DEVICE.
(IF YOU DO NOT STUFF YOUR TURKEY.....PLACE 2-3 APPLES (PEALED), CELERY, ONIONS INTO CAVITIES.

6. PLACE TURKEY IN LARGE ROASTING PAN.....PAN SHOULD COME UP TO 1/3 HEIGHT OF TURKEY.

7. MELT BUTTER IN SAUCEPAN.....ADD SALT, PEPPER, SAGE, GARLIC POWDER TO BASTING LIQUID.    BASTE TURKEY.    (THIS SHOULD BE DONE EVERY 30-45 MINUTES WHILE ROASTING!

8. COVER ENTIRE EXPOSED TURKEY WITH TINFOIL AND PLACE TURKEY IN A PRE-HEATED 450 DEGREE OVEN!
BAKE AT 450 DEGREES FOR 1/2 HOUR AND TURN OVEN DOWN TO 325 DEGREES FOR REST OF ROASTING TIME.

9. ROAST TURKEY 20 MINUTES FOR EACH POUND!   A 10 POUND TURKEY: 20 MINUTES X 10 POUNDS= 200 MINUES DIVIDED BY 60 MINUTES= 3 HOURS AND 20 MINUTES.     A 20 POUND TURKEY WILL
ROAST FOR 20 X 20= 400 DIVIDED BY 60 (MINUTES) = 6 HOURS AND 40 MINUTES.  (REMEMBER TO BASTE EVERY 30-45 MINUTES!)

10. REMOVE FROM OVEN AND ALLOW TO REST FOR 30 MINUTES BEFORE CARVING.....THIS WILL MAKE THE TURKEY JUICIER AND FIRMER!

~I GAURANTEE A PERFECT TURKEY!~
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