Thanksgiving Turkey at Church

• 1 whole (15 To 20 Lb. Size) Frozen Turkey (thawed, See Instructions)
• 1 whole Apple, For Stuffing (optional)
• 1 whole Onion, Optional For Stuffing
• 2 Tablespoons Kosher Salt (approximately)
• 1 cup Flour (for The Gravy)
• 1- 1/2 cup Cold Water (for The Gravy)

1. To thaw a frozen turkey: Submerge it in a sink full of cold water for 8-10 hours (changing the water frequently).
2. Or if you have time, place it in the fridge for 3-4 days.
3. When the bird is fully defrosted and you are ready to roast it, preheat oven to 400 F.
4. Remove the neck and giblets from the cavity.
5. Giblets are the liver and heart of the turkey and are usually wrapped in paper or plastic before being inserted into the abdominal cavity.
6. Giblets can be used to make broth or gravy or flavour soups.
7. Place an onion in the cavity of the turkey.
8. Or try an apple and an onion.
9. Or just leave it empty.
10. Sprinkle the turkey all over with kosher salt.
11. Place the turkey, breast side down (if you can figure that out) on a rack in a roasting pan.
12. Add up to 1 quart of water into the bottom of the pan.
13. If you want to make a lot of gravy, add the full quart.
14. Cover the turkey with a sheet of foil.
15. Roast the turkey, covered, at 400 F for 1 hour.
16. Then turn the oven down to 300 F and bake for 3-4 hours longer.
17. Always check with a good thermometer to make sure it reaches 165 F inside.
18. Remove the turkey from the oven and let it sit for 10-20 minutes before carving.
19. If you are going to be serving the turkey at a later time, place the sliced meat into a slow cooker.
20. Pour 2 cups of the broth over the meat.
21. Cover and refrigerate until you are ready to serve.
22. Then heat the turkey on low setting until ready to servedo not overheat as the meat will dry out.
23. To make gravy, strain the broth from the roasting pan into a large saucepan or Dutch oven.
24. Heat the broth over medium heat.
25. The listed amount of flour will be about right for 10 cups of broth.
26. Whisk together the flour and cold water in a small bowl.
27. Whisk the flour mixture into the broth and bring to a boil over medium heat, stirring constantly, until thickened.
28. I have cooked turkey when its still somewhat frozen.
29. Bake at 400 F for 1 hour, then at 300 F for 6-7 hours.

frozen turkey, apple, onion, kosher salt, flour, water

Taken from tastykitchen.com/recipes/main-courses/thanksgiving-turkey-at-church/ (may not work)