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Categories:Viewed: 66 - Published at: 4 years ago
Ingredients
- 1/2 teaspoons Salt Per Pound Of Turkey
- 2 Tablespoons Black Pepper
- 2 Tablespoons Sage
- 2 teaspoons Curry Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Dried Parsley
- 2 teaspoons Celery Seed
- 1 teaspoon Paprika
- 1/2 teaspoons Dry Mustard
- 1/4 teaspoons Allspice
- 3 whole Crumbled Bay Leaves
- Oil
Method
- Combine all ingredients but oil.
- Rub bird well with oil.
- With a sharp knife, slit pockets in the bird and fill with the mix.
- Cover the whole bird with the mix, rubbing inside and out.
- Refrigerate for 24 hours before roasting.
- Roast according to time and temperature directions on the package.
- Note: for a more moist breast, roast the turkey breast side down.
- This was a tip from my Grandma and it really does work!
