From Austinite Ruth Graeber, who recalls that her great-grandmother used to boil the family’s Thanksgiving turkey every year:
Makes: 18 servings
Ingredients
· 14 lb. whole turkey
· Salt, pepper and garlic powder to taste
· Water
· ½ cup olive oil
Directions
Thoroughly wash turkey and remove parts from cavities. Boil a kettle of hot water to scalding. Pour the hot water over the turkey. Pat the turkey dry, but do not remove the skin.
Preheat oven to 400°F. Sprinkle cavities with salt, black pepper and granulated garlic powder. Tie legs and bake in roasting pan. Pour 2 cups of water or 2 cups of chicken broth into the pan, and ½ cup of olive oil over the turkey. Cover with aluminum foil tent and bake for recommended time depending on weight of the turkey. Baste the turkey during its last hour of cooking.