Reynolds Wrap is really trying to push everyone out of their comfort zones this Thanksgiving by suggesting you coat your bird with packages of powdered cheese.
Despite the oddness of this recipe, we can assure you that this Mac and Cheese turkey is incredibly tasty!
The recipe calls for one 10 – 16-pound turkey, vegetable oil and 4 boxes of “your favorite boxed macaroni and cheese.” With the four boxes, two are to be prepared according to box directions, while two are to be used only for the powdered cheese.
Here is how to make it!
- 1 10 - 16 pound turkey
- 2 tbsp vegetable oil
- 2 pouches of powdered cheese from your favorite boxed macaroni and cheese
- 2 boxes of your favorite box macaroni and cheese, prepared in addition to the two boxes needed for the cheese powder only
- Reynolds wrap® heavy duty aluminum foil
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Preheat oven to 375°F. Remove neck and giblets from turkey. Rinse, and pat dry.
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Tear off a sheet of Reynolds Wrap® Heavy Duty Aluminum Foil 2-1/2 times longer than turkey. Place turkey lengthwise in center of aluminum foil sheet to cook.
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Brush with oil, then fully coat turkey in powdered cheese mixture.
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Close foil loosely by overlapping the ends. Turn up short sides of aluminum foil to hold in juices. Do not seal airtight. Place foil wrapped turkey in roasting pan at least 2 inches deep. Insert meat thermometer through foil into thickest part of inner thigh, not touching bone.
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Roast turkey until meat thermometer reads 165°F. Remove from oven and let stand for 15 minutes. See cooking chart for estimated cooking times.
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Remove and discard foil. Transfer to a serving dish and add prepared boxed macaroni and cheese for garnish.