Barefoot Bistro’s Recipe for Cooking Turkey

Mike Hilton, owner of Barefoot Bistro was in the studio with his recipe for cooking a Thanksgiving turkey.

Remove the bird from the bag and take out the neck bone and the parts bag.

Rinse the turkey and place in the baking pan.

For a better looking bird, take butchers string and truss the bird.

Take two cups of chopped onions and two cups of chopped celery and put in and around the bird.

Pour one to two cups of water in the bottom of the pan.

Take 3/4 of a stick of salted butter and cut into 4 pieces. Place one in each opening and one under each wing.

Salt and pepper the bird and use aluminum foil to completely seal the pan.

Place in a 325 degree oven for 3 hours, remove the foil and let it brown for 20 to 30 minutes.

Remove from the oven and let it rest. But, the internal temperature must be 165 degrees or higher.

Take the bird from the pan and pour the liquid in a large pot. Chop 6 to 8 boiled eggs and add to the mixture. Also, add 2 quarts of hot water or chicken broth and bring to a boil. Take 2 cups of all purpose flour and add 4 cups of water to make a roux. The finish it off with the chicken base and additional pepper to taste.