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Just in time for Thanksgiving, a treat from !

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When you get as hungry as a wolf and crave some meat only a nice roast Turkey will do to keep your hunger at bay.

Undertakers Roast Turkey

Ingredients

1 turkey this was about 7 lbw.
1 large onion
10 stocks of celery
Half a bag of baby carrots.
2 pack of chicken bouillon
1 cup of chicken stock *you can always add a little more chicken stock if need be.*
spice *for the vegetable in the roasting pan about a table spoons worth of spice, for the turkey about a tea spoons worth of spice*
Thyme
Old bay
crushed red pepper flakes
black pepper
3 bay leafs
Club house brand pre-mixed spice
greek grecque,
tex mex
lemon&herbs
2 table spoons of flower
half a cup of water
(From Chris: It looks like Undertaker forgot about the BACON that he put on this :3
We recommend putting on a few strips which will also keep the turkey moist.)


Directions:

Set turkey breast side down and use a sharp knife or kitchen shears and cut down each side of the back bone. Once back bone is removes flip the turkey breast side up and press down hard on the turkey until the turkey is nice and flat. Take a roasting pan and cut up 10 stocks of celery and half a bag of baby carrots, half of a large onion cut up in to small peaces and place in to bottom of roasting pan. Next add 2 table spoons of finely minced garlic to the roasting pan. Add about half a table spoon worth of the fallowing spices in to the roasting pan.Thyme, Old bay, Club house brand pre-mixed spice greek grecque, Club house brand pre-mixed spice tex mex, Club house brand pre-mixed spice lemon&herbs, crushed red pepper flakes, black pepper and 3 bay leafs. Next add a 1 tea spoons worth of the same spice on to the skin side of the turkey and rub the spice min in to the skin. Set turkey breast side up on top of the vegetables in the roasting pan along with the neck and hart of the Trukey. Next lay 6 slice of beaconing over the turkey lags and breasts. Once the oven is pre heated to 425 degrees place turkey in the oven and set a timer for 15 min. once 15 min is up reduce the oven to 350 degrees and let cook for 3and a half hours or until a thermometer reads 165F. Once the turkey is done set on a place and cover with tin foil to keep it warm. Cut up other half of an onion in to small peace and set a side. Heat up some vegetable oil in a large pot and using a sharp knife take the back bone and cut it up in small chunks and add to the pot and fry over a medium head until the back bone is just starting to brown. Once the back bones are nicely browned Add the cut up onion and let cook until the onions are soft add a cup of chicken stock as well as 2 packs of chicken bouillon. pour the vegetables and turkey drippings from the roasting pan through a strainer and pour the reaming dripping in to the pot along with the bones and chicken broth *I just happen to have some duck stock so I am using that instead of chicken broth.* Turn the stove down to low and simmer for 30 min or until the meat on the bones falls off. Take the pot off the stove and pour the contents through a strainer and get ride of the bones and any large chunks of onion. Then pour the juice back to the pot and let simmer on low for 10 min.Start off with just a little dash of the spices then have a taste and add more spice if you wish. Next add 2 table spoons of flower to a jar and half a cup of water close the lid of the jar and shake well until the flower and water are mixed. Using a whisk slowly add the flower and water mix in to the grave to make it thick. *you may want to add more of this flower water mixture depending on how thick you like your gravy*

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being