The Venturers wanted to try something new. They wanted to learn how to cook a Christmas Dinner. What a great idea!
 Christmas Dinner Camp 2019 |
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| - Preheat oven to 450ºF - Prepare roasting pan by laying turkey lifter across the bottom of the pan, with the handles draped over the sides of the pan - On a large cutting board, remove thawed turkey from wrap - Remove gizzard pack and neck from cavity. Discard gizzards. - Dry the turkey with paper towels. Discard paper towels - Liberally dust seasoning salt on bird and neck - Fold wings behind bird - Place seasoned neck and turkey breast side up in the pan, on top of the turkey lifter - Tuck turkey lifter into pan. -Cover pan with tin foil -Place in hot oven. Turn oven temperature down to 325ºF - Baste bird with pan dripping once an hour - Approximate cooking time – 20 minutes per pound - Once internal temperature of the thigh meat reaches 165ºF, remove tin foil. Continue to bake so skin browns - Turkey is cooked when thermometer reads 180ºF - Carefully remove roasting pan from oven. Set aside, and let the meat rest in the pan for 30 minutes covered with foil - Once meat has rested, carefully hook the turkey lifter handles and lift bird to a large, clean cutting board. - Carve the bird - Reserve the pan juices for gravy |  Preparing the turkey with seasoning salt  Honest, it was the largest turkey at the store  Scouter Ian provides turkey carving lessons |
