1/2 cup rice flour
3/4 cup cornstarch
1 teaspoon thyme
1 teaspoons sage
1 teaspoon salt
1 teaspoon pepper
1/8 tsp. nutmeg (optional)
1/4 cup butter
1/4 cup cooking oil
Thaw turkey for a few days in the fridge. Cut into wings, drumsticks, thighs, breast meat etc. In large plastic bag put the flour and spices. Put a few pieces of turkey into bag. Roll the pieces around in the flour mixture. Place on baking sheet to air dry while you heat the oil and butter.
In large frying pan melt butter and oil together over medium heat. Brown each piece of turkey quickly and place in large roaster. I layer the breast meat on the bottom and then the brown meat so that the breast meat will not dry out.
At this point you can cover and refridgerate your turkey and bake it the next day or you can roast it.
Cover roaster with aluminum foil and bake in oven at 350 for 1 hour. Reduce heat to 325 and bake for an additional 2-3 hours or until tender. Remove foil or cover for last 30 minutes.
Grandma always served this turkey with a rice stuffing, brussel sprouts, corn, cranberry sauce and applesauce. It was served at Easter, Thanksgiving and Christmas dinners with apple and pumpkin pie for dessert.
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