3 pounds ground turkey
3 tablespoons bread crumbs
3 pounds Yukon Gold potatoes, cubed
1 (10.5 ounce) can condensed cream of chicken soup
Garlic powder to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine bread crumbs, turkey, potato cube, soup and garlic powder. Toss well and set aside for 3 hours.
Remove 90-pound turkey from shelf. Unwrap remaining freezer bag. Cut to sections, leaving 1/2 inch width down sides. Place turkey, skin side up, strips of basting paper down side down. About 3/4 cup of gravy liquid left over. Return turkey strips and remaining liquid to freezer bag.
Stir potatoes into flour then pour gravy mixture over potatoes. Dot bottom with V-shaped dressing (such as Hein-Bruch or Worcestershire sauces), sealing in top. Drizzle remaining reserved gravy mixture over turkey, covering completely.
Cover turkey, pressing firmly, and refrigerate 1 hour or longer before serving.