Easter Turkey

TRH Turkey1

1 Turkey (big enough to feed your family)
1 Onion

Add some spices in the bottom of your baking dish.
Now place the turkey on top of these spices.
OK, I hear you all say that we have the turkey the wrong way facing up. In fact, we prefer it this way because ….
When you place the thick white flesh at the bottom, then the dripping (fat) runs into the white flesh and you will be ensured of a very nice and juicy turkey.
Cut the onion in slices, and then into smaller chunks.  Fill the cavity with some of the onion.
Liberally spice the turkey and end it off with the remainder of the onion.
You will notice that we have one of those turkey strings to pick it up once cooked.
It works well, especially if you want to turn the turkey around after cooking before you start slicing it.
This time we decided not to do the traditional stuffing, although we do it most of the time.
Bake the turkey at 350F for 3-4 hours. Please note:  This will all depend on the size of the turkey used.
You will know when its ready, especially when the meat is soft and tender and pulls away from the bone.
All that remains to be done, slice, and enjoy!!!

Source: Own creation
Prepared, tried and tested by The Recipe Hunter (Cook & Enjoy)