GERMAN TURKEY

GERMAN TURKEY

"A new twist on roasting a turkey, You will be
surprised at the indescribable flavor this bird has"

1 (18-lb) whole turkey, Neck and giblet removed
1 medium onion, peeled
1 large carrot, peeled
1 stalk celery
1 apple, stem removed
1 orange
¼ cup vegetable oil
1 tsp. salt
1 Tbsp. coarsely ground pepper
1 tsp. soul food seasoning
1 lb. sliced smoked bacon
1 turkey size oven bag

Preheat oven to 350^.

Rinse the turkey, pat dry and place in a large roasting pan. Insert the onion, carrot and celery into the cavity of the bird. Poke holes in the apple and orange so they will release their juices, and stuff them into the bird. You may have to cut some things in half to get them all inside. Spread oil all over the outside of the bird, and season with salt and pepper and soul food seasoning.

Place the turkey into an oven bag, and set back into the pan with the breast facing up. Lay strips of bacon over the entire top. Close bag.

Roast the turkey for about 4 hours, or until the internal temperature reaches 180^ when taken in the thickest part of the thigh. Let the turkey rest for 10 to 15 minutes before carving, and use the drippings in making the gravy.

Yield: 18 servings.