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OUR 40# TURKEY ROAST/BAKE
During our Fall Harvest Time for Holiday Meals, we had our king turkey weigh 40# at baking time. I used our largest roaster (the kind that has a pan that is taken out to clean), and in the bottom put all of my chicken stock and savory seasonings in it (at least 1 gallon), and used the widest heavy tin foil I could find, rolled up two huge sheet edges together (for a tight seal), then put it over the turkey and sealed around the edges. When I put the pan back into the larger heater base, the weight completely sealed the turkey in the foil with no leaks. I baked/roasted it for 8 hours at 350 degrees, then turned it down to 200 for another 4 hours. This photo shows when I first took the foil off. Because it was sealed, the steam and flavor of the juices circulated throughout, and the turkey had wonderful flavor and was extremely tender. I always cook my turkeys breast side down so the white meat is always tender, basting in the savory stock that I put into. Scrumptious!