Bone Suckin’ Eastern Vinegar Turkey

Step 1

Remove giblets and neck from both cavities of turkey. Place Turkey in large roasting bag breast side first and set inside deep stock pot breast side down. Pour Bone Suckin' Eastern Vinegar into bag until bird is well covered, draw tight and seal the bag. Add water in pot to push roasting bag closer to turkey. Let marinate in refrigerator for 36 to 48 hours to soak up that Bone Suckin' Flavor!

Step 2

Remove the turkey from the marinade and let any excess liquid drain. Pat turkey dry. Place the turkey breast side up on a roasting rack in a large pan.

Step 3

Preheat oven to 350°F.

Step 4

Generously sprinkle with Bone Suckin’ ALL PURPOSE! Seasoning & Rub and cover the wing tips with foil to prevent burning.

Step 5

Place turkey in oven and cook uncovered for 30 minutes, then tent loosely with foil to prevent overcooking the breasts. Continue cooking until the internal temperature reaches 175°F in the thickest part of the breast (about 3 hours total for a 12–14 lb turkey and you will see the meat pulling up on the end of the legs).

Step 6

Remove turkey from the oven and let the rest for 30 minutes before carving. This locks in all those Bone Suckin’ juices. Pro Tip: Dipping your turkey in Bone Suckin' Eastern Vinegar Sauce will be amazing! Or make a great turkey sandwich, turkey salad, turkey noodle soup, the possibilities are endless.