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For the Turkey:
If you buy a frozen turkey, be sure that the turkey is well thawed. A few hours before you propose to cook it, the day before if possible, rub the turkey well inside and out with a paste which you make up of Panola Jalapeño Mustard , Panola Worcestershire Sauce, Panola Poultry Seasoning, and a little vinegar in proportions to make it into a soft paste. Rub the bird well inside and out with this, then place a whole onion cut in half, a couple of pieces of celery and a little parsley inside the cavity. Across the breast of the turkey lay 2 pieces of bacon and in the little crevice between the drumstick and the body of the turkey stick pats of butter. Soak a dishtowel or cheesecloth in olive oil and lay it over the turkey and put it in an uncovered roaster. To this you can add about one to two cups of stock in the roaster. Cook the turkey at 300 degrees according to the following scale.
7 to 10 pounds 30 minutes per pound
10 to 15 pounds 20 minutes per pound
15 to 18 pounds 18 minutes per pound
18 to 20 pounds 15 minutes per pound
20 to 23 pounds 13 minutes per pound
For the Gravy:
While the turkey is cooking, take the neck and giblets and cook them in about 4 to 5 cups of water with celery, onion, salt and pepper and let them boil until they are thoroughly done. In the meantime, take a Tablespoon of oil or butter and one Tablespoon of flour and make a roux by browning the flour. Add one chopped onion, 1 stalk of chopped celery, some chopped parsley, a bay leaf, salt and pepper to taste. Sauté this until soft (just a few minutes) and then add the giblet/neck stock to this roux. I like to add the turkey juices from the roaster. Let this simmer down to make the gravy the consistency you want. Season the gravy with a tablespoon or two of Panola Gourmet Pepper Sauce. This can be increased to make as much gravy as you desire. This is delicious over Panola (White or Brown) Basmati “ Popcorn” Rice.
