One of My Favorite Turkey Recipes…

Great Turkey recipe
Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient — imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when a turkey is thoroughly cooked, but not dried out. Give this a try:

8 – 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)

1 cup un-popped popcorn (ORVILLE REDENBACHER‘S LOW FAT IS BEST)  

Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. After about 4 hours listen for the popping sounds. When the turkey’s ass blows the oven door open and the bird flies across the room…. it’s done!
And, you thought I didn’t know how to cook…

I actually did find this awesome sounding Turkey Recipe…

Apple Farm Roast Turkey


  • 1 small Heritage Turkey
  • 2 yellow onions, cut in wedges
  • 3–4 oranges, cut in wedges
  • 1 bunch fresh oregano, half on stalks, half with leaves removed
  • 3 sticks melted butter
  • Salt and pepper


  • Preheat oven to 425 degrees.
  • Rub orange wedges into the neck cavity and leave them inside, along with a few stalks of oregano. Seal the neck flap with bamboo skewers. Combine thoroughly the remaining orange wedges with onion wedges and oregano stalks.
  • Add ¼ cup of butter, a few pinches of salt and pepper, and stuff mixture into the main cavity.
  • Close the cavity by securing the drumsticks.
  • Chop oregano leaves and add them to the remaining melted butter, along with generous amounts of salt and pepper. Rub the mixture all over the turkey skin.
  • Place the turkey in the pan and put it in the hot oven. After the skin browns for about 30 minutes, lower the temperature to 350 degrees and cook the turkey using a thermometer.
  • Remember to baste periodically. The turkey is done when the internal temperature reads 165–170 degrees. Let it rest, then move it to a platter before carving.

Remember to not get too stressed during the Holidays…

Pause for a little fun and laughter!

One thought on “One of My Favorite Turkey Recipes…

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