- whole turkey - 1 piece
- softened butter - 1/2 cup
- quarts turkey fat - 11/2 Pieces (salt and freshly ground black pepper to taste)
- finished stuffing - 8 glasses
Preheat the oven to 325 degrees Fahrenheit (165 degrees C). Place the stand in the lowest position of the oven. Remove the neck and giblets of turkey, rinse and dry with paper towels. Put the turkey, chest up, on the rack in the brazier. Fill the body cavity with the filling. Lubricate the skin with a softened butter and season with salt and pepper. Put the foil in the form of a tent over a turkey. Put the turkey in the oven and pour 2 cups of turkey fat. Water every 30 minutes with juice from the bottom of the brazier. Add fat as the liquid evaporates. After 2 1/2 hours, remove the foil. Fry about 4 hours. Transfer the turkey to a large dish, and let it stand for 20 - 30 minutes.
Servings: 12-14