Top this turkey - received 100% "best ever" rating.

[Bundbuster]

So good that everyone was in the kitchen tearing it apart before it reached the table. I share it's production with you:

16 pound cheap-ass Jennie-O, thawed IN REFRIG for 3-4 days and brought to room temperature before cooking. Season lightly with Lowrey's seasoned salt and fresh ground pepper, stuff to exploding with: Pepp. Farm mix & chopped cashews, onions, celery, raisins, bean sprouts. Insert bird in flour-lined OVEN BAG, pull bag tightly and tie off, cut 6 small slits in top. Cook SLOWLY at 310 degrees for about 5 hours (do NOT remove bag for breast browning), turn off oven & leave bird in there another 30 minutes. To die for.

a haiku -

pilgrims' thankful feast
from woods to corporate farms
roost now in heaven

[Bundbuster]

1. P.S. - please do not flame me for THE BAG

Those things really do work, bird simmers in juices and comes out tender & moist.

[bearfan454]

2. I always use the bag.

It not only makes it juicy, but also it reduces the cooking time a lot. I can cook a 24 pounder like today in 3 1/2 hours with the bag.

[Bundbuster]

3. Who'd like to come over and clean up?

Followed consuming mass quantities of turkey with 8 pieces of fudge and 3-hour nap. Now staring at a fowl kitchen mess....perhaps time for some more fudge, no?

[Red State Rebel]

4. More fudge always sounds like a better plan than cleaning!

[alfredo]

5. If I do not make my fudge at Christmas, I am confronted with a

crowd of angry women. I make a very slight variation to the Hershey Cocoa recipe. It isn't in ingredients, it is how you handle the fudge. It gives it a different texture, and a very quick melt. The quick melt makes for an explosion of chocolate.

I cannot stand chewy fudge. Chewy fudge is too polite, it doesn't burn when it goes down. Real fudge explodes in your mouth, then burns down your throat. It has to feel like a sin to be good.