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 | Roast Turkey |
12 lb. turkey
2 tsp. salt
1/4 tsp. pepper
1/2 c. butter
2 slices bacon
1 onion
3 cloves
5 sprigs parsley
1/2 tsp. thyme
2 bay leaves
1 stalk celery
2 carrots
Giblet Gravy:
1 qt. water
6 Tbsp. flour
turkey giblets, neck and wing
tips
Preheat oven to moderate 325 degrees. Rub inside of a ready-
to-cook 12 pound turkey with 1 teaspoon salt and 1/4 teaspoon
pepper. Stuff body and neck cavities with stuffing (recipe to
follow). Truss legs and wings close to body. Rub skin with
1/2 cup butter and sprinkle with 1 teaspoon salt and a little
pepper. Place breast up in shallow roasting pan and arrange 25
slices bacon over the breast. To roasting pan add 2 cups
water, 1 onion stuck with 3 cloves, 1 stalk celery, 2 bay
leaves, 5 sprigs parsley and 1/2 teaspoon thyme. Cook turkey
in the moderate oven for 10 to 20 minutes per pound (3 1/2 to 4
hours) or until it is a rich, even brown, basting every 30
minutes with drippings in pan.
Place turkey on large heated platter and serve with
giblet gravy.
Giblet gravy: While turkey is cooking, simmer giblets,
neck and wing tips in 1 quart water for 2 hours. Strain liquid
in roasting pan and let fat rise to surface. Return 6 table-
spoons fat to roasting pan. Stir in 6 tablespoons flour and
cook for 5 minutes, stirring in brown bits from bottom and
sides of pan. Stir in 3 combined stock from giblets and liquid
from roasting pan (degreased) and cook, stirring until thick-
ened and smooth. Add the chopped giblets.
| R. N. MOORE'S HOLIDAY TURKEY
large turkey
white wine
salt and pepper
Crisco shortening
stuffing (see next recipe)
Wash turkey, inside and out with water. Pat dry.
Thoroughly rinse turkey and all cavities with liberal amounts
of white wine. Start with neck and stuff fairly full. Stuff
cavity. Tie legs and wings. Grease outside of turkey, salt
and pepper. Place thermometer into breast. Bake at 350 degrees
(check baking instructions on turkey) in a tent of aluminum
foil until approximately 180 degrees to 190 degrees. Remove tent from top of
turkey. Continue until turkey is done at 195 degrees. Let turkey sit
for 20 minutes. Remove stuffing and slice.
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| BRAISED TURKEY LEGS
4 turkey legs or 2 each legs
and thighs
1/4 c. butter or margarine
1 clove garlic, minced or
mashed
1 large onion, diced or sliced
1 1/2 c. diced celery or
sliced diagonally
1 1/2 c. diced carrots or
sliced diagonally
1/2 c. chicken broth
1/2 c. dry white wine*
1 tsp. seasoned salt and
pepper
1 tsp. m.s.g. (optional)
1 Tbsp. flour
*Or 1/2 cup broth.
Brown turkey in butter in large frying pan. Add garlic,
onion, celery and carrots. Saute 5 minutes. Stir in broth,
wine, m.s.g., seasoned salt and pepper. Bring to boil; reduce
heat, cover and simmer for about 2 hours or until turkey is
tender. Remove turkey and cool. Remove meat from bone. Stir
a little pan liquid into flour to make paste. Add flour
mixture and cook until thick. Return turkey meat; heat through
and serve over hot rice. Serves 4 to 6.
For 3 to 4 people, use 2 legs. Inexpensive.
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| TURKEY BREAST A LA GREQUE
1 pkg. boneless turkey breast
halves (about 4 lb.)
1 pkg. (8 oz.) cream cheese,
softened
1 can (3 oz.) real bacon bits
2 slices fresh bread, finely
chopped
1/4 c. chopped fresh parsley
1 tsp. instant minced onion
1/2 tsp. dried oregano leaves
1/8 tsp. garlic powder
1 egg, beaten
Rinse turkey; pat dry. Loosen lining under skin with
knife. Pull skin back, leaving attached along 1 edge. Combine
remaining ingredients in bowl. Spread mixture on turkey.
Replace skin; secure with toothpicks. Place in open roasting
pan. Bake in 325 degrees oven for 1 1/2 hours. Then baste with pan
drippings; cover loosely with foil. Bake 1 hour longer to an
internal temperature of 170 degrees. Let stand 10 minutes before
slicing. Serves 8.
Note: Stuffing also works great in a boned turkey
breast, or whole turkey.
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| HOLIDAY TURKEY
Here is an easy, tested method for a perfectly prepared
turkey. Truss the bird; stuff, if desired. Bring the neck
skin onto the back and fasten with a skewer. Close the cavity
opening with cord and skewers. Then bring drumstick ends
together and tie securely to the tail. Grease the skin with
fat. Place turkey, breast up, on a rack in an open, shallow
pan. Cover top and sides loosely with aluminum foil or a
fat-moistened cheesecloth. Roast at constant low temperature
325 degrees until done. Do not sear or cover the pan. Do not add
water. Basting may be done, but isn't necessary.
Time required: Small turkeys (6 to 12 pounds) 3 3/4 to
5 hours; medium turkeys (12 to 16 pounds) 5 to 6 hours; large
turkeys (16 to 20 pounds) 6 to 7 1/2 hours.
About a half hour before the turkey should be done, test
in this manner: press fleshy part of the drumstick. It should
feel very soft. Or, move drumstick up and down. It should
give readily or the joint should break when turkey is done.
It is a good plan to allow 20 to 30 minutes more than
the time required for roasting so that the turkey has a waiting
period before dinner is served. Juices will be absorbed into
the meat and the bird will be easier to carve.
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| PINEAPPLE ROAST TURKEY
1 (8 to 12 lb.) turkey
1 pineapple
1 c. dry white wine
1/4 c. honey
1/4 c. soy sauce
1 tsp. ground ginger
1 tsp. paprika
2 large cloves garlic, finely
chopped
1 Tbsp. cornstarch
1/4 c. water
Wash turkey and pat dry. If desired, rub cavity lightly
with salt. Fasten neck skin to back and skewer. Fold wings
across back with tips touching. Tuck drumsticks under band of
skin at tail or tie together with heavy string, then tie to
tail. Place turkey breast side up on rack in open shallow
roasting pan. Brush with vegetable oil. Insert meat thermometer-
ter so tip is in thickest part of inside thigh muscle or
thickest part of breast meat and does not touch bone. Roast
uncovered in 325 degrees oven for 3 hours.
Pare pineapple; cut lengthwise into halves. Remove
core; cut each half crosswise into 8 slices. Mix wine, honey,
soy, ginger, paprika and garlic. Arrange pineapple on rack
around turkey. Brush turkey and pineapple with wine mixture.
Continue roasting uncovered, brushing turkey and pineapple
frequently with wine mixture, until thermometer registers 185 degrees,
about 1 hour longer, or move drumstick up and down (when done
the joint should give readily or break). Remove turkey and
pineapple, keep warm.
Pour drippings into 2 cup measuring cup; skim off any
excess fat. Add enough water to drippings to measure 2 cups.
Heat dripping to boiling in saucepan. Mix cornstarch and cold
water; stir into drippings. Boil and stir 1 minute. Serve
with turkey. Yields about 16 servings.
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| TURKEY AND DRESSING
1 (10 to 12 lb.) turkey
1 (9 x 13-inch) pan of
cornbread
1/3 c. sage
4 green onions, sliced
4 c. celery, chopped
1 large onion, chopped
4 boiled eggs, chopped
1 can cream of chicken soup
1 can cream of celery soup
4 eggs, beaten
salt and pepper to taste
turkey or chicken broth
Place turkey into large roaster pan. Fill pan half full
of water. Cover roasting pan with foil and then place roaster
lid on and bake at 350 degrees for 6 hours. Roasting pan will be full
of broth when finished baking. Use this broth for dressing and
giblet gravy. Use yellow cornmeal mix for cornbread. Crumble
bread in very large pan. Add sage and mix well, then add
onions, celery, boiled eggs and broth. Mix well, then add
soups, beaten eggs, salt and pepper to taste.
You may want to use less sage, so add sage gradually and
taste. This makes a roasting pan half full of dressing. Use
enough broth to make dressing fairy thin or the consistency you
like. Bake at 350 degrees until firm.
Giblet Gravy:
1 qt. turkey broth
2 boiled eggs, grated
gizzard and liver from turkey,
cooked and chopped
salt and pepper to taste
1 heaping Tbsp. cornstarch
1/2 c. water
Put cornstarch in cup. Add water and blend well. Bring
broth to boil. Add other ingredients and simmer a few minutes.
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| TURKEY AND GRAVY EXCEPTIONALE
1 (12 lb.) turkey
3 lb. chopped and browned
turkey bones (necks, wings,
etc.)
2 ham hocks
4 large onions, sliced
6 large carrots, chopped
6 stalks celery, chopped
bunch of parsley
2 bay leaves
6 cloves garlic, crushed
large pinch thyme
peppercorns
2 c. white wine
2 c. red wine
Cook vegetables, spices and ham hocks (mirepoix) to
soften. Place bones in braising pan. Add mirepoix. Place
turkey over bones and vegetables. Add wine. Cook turkey as
directed. Thirty minutes before turkey is done, draw as much
liquid as possible and strain. Reduce stock rapidly by 2/3.
Reduce heat and skim fat until removed. When sauce begins to
coat a spoon, it is ready. Salt and pepper to taste. Sauce
can be enriched by addition of cream.
Note: While turkey is cooking it can be basted with a
mixture of honey and sherry vinegar.
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| IMPOSSIBLE TURKEY AND STUFFING PIE
2 c. cut up cooked turkey or
chicken
1/2 tsp. seasoned salt
1 c. prepared turkey stuffing
1/2 c. cooked green peas
1/4 c. thinly sliced green
onions (with tops)
1 c. milk
2 eggs
1/2 c. Bisquick baking mix
Grease pie plate, 9 or 10-inches. Arrange turkey in
plate; sprinkle with salt. Separate stuffing into small
pieces; arrange on turkey. Top with onions and peas. Beat
remaining ingredients until smooth, 15 seconds, in blender on
high or 1 minute with electric mixer. Pour into plate. Bake
in 400 degrees oven until knife inserted in center comes out clean, 30
to 35 minutes. Cool 5 minutes. Serve with hot turkey gravy.
Makes 6 servings.
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| QUICK AND EASY TURKEY
1 turkey
1 stick butter
1/2 c. celery
1/2 c. onion
salt to taste
Wash turkey thoroughly; place in a roasting pan. Melt 1
stick butter; add some salt to butter, then spread mixture over
turkey. Chop the celery and onion; place inside turkey. Pour
1 quart of water inside turkey. Preheat oven to 450 degrees. Cover
turkey completely; cook for 1 hour. Do not open oven! Turn
oven off; leave turkey in oven overnight.
To serve, uncover turkey; brown breast with the top of
oven and slice and serve.
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