Recipes Galore

Poultry - # 03


Turkey         Turkey


*     Roast Turkey     *


Method:
  • Buy Right Size Turkey;
    1 1/4 to 1 1/2 Lbs. Per Person if For One Meal,
    2 Lbs. Per Person if 2 Leftover Meals are the aim.

  • Select Turkey Ahead of Time,
    but don't bring it home till the day before.

  • Clean Immediately.

  • Remove Pinfeathers with care,
    then Singe and Wash Thoroughly.

  • Drain Well.

  • Remove Fat From Gizzard; [ Render ]

  • Cook Giblets Until Tender, Cool and Store in Refrigerator.

  • Meanwhile,
    Pull Neck Skin of Turkey Back as Far As Possible,
    Rub 1/3 of the Salt ( a 14 Lb. Bird Requires 2 Tbs. ) Into
    Breast Flesh, then Rub Remaining Salt Inside Bird.

  • Rub Outside with Rendered Turkey Fat.

  • Cover with Waxed Paper,
    Then With a Cloth and Store in Refrigerator.

  • The Day Before,
    Prepare and Combine All Stuffing Ingredients
    Except Onions, Celery and Liquids.

  • See [ Bread Stuffing For Roast Turkey ]

  • Put Dry Stuffing Ingredients in Plastic Bag,
    Close and Leave At Room Temperature.

  • When Ready to Stuff Bird, Prepare by Adding Onions,
    Celery and Liquids to Stuffing.

  • Remove Bird From Refrigerator.

  • Pack Stuffing Into Neck and Body Cavities Lightly,
    Then [ Truss ]

  • Be Sure to Wrap the Bony Ends of Drumsticks with 2 or
    3 Folds of Cheesecloth and Tie to Prevent OverBrowning.

  • Do Not Return Turkey to Refrigerator.

  • Start Roasting Within An Hour or So After Stuffing.

  • Place Bird on Rack,
    Breast Side Down In a Pan Large Enough For Bird to Fit
    in Comfortably;
    One Too Large Lets Juice Spread Out Over Exposed Pan to
    Burn and Give Gravy a Scorched Flavor;
    One Too Small Lets Juice Drip Into Oven to Burn and
    " Smell " Up the House.

  • Now Fold Enough Cheesecloth 4 Times to Cover Bird
    Completely.

  • Dip Folded Cheesecloth into Melted Shortening
    ( Not Bacon Fat ) and Lay Over Bird,
    Tucking Snugly Around It.


  • Roast According To The Following;

8 To 10 Lbs. ( 325 ° F ) 20 To 25 Min.
Per Pound 		3 To 3 1/2 Hrs.
10 To 14 Lbs. ( 325 ° F ) 18 To 20 Min.
Per Pound 		3 1/2 To 4 Hrs.
14 To 18 Lbs. ( 300 ° F ) 15 To 18 Min.
Per Pound 		4 To 4 1/2 Hrs.
18 Lbs. ( 300 ° F ) 13 To 15 Min.
Per Pound 		4 1/2 To 5 Hrs.
20 Lbs. ( 300 ° F ) 13 To 15 Min.
Per Pound 		5 To 6 Hrs.


  • Baste With 1/2 Cup Rendered Turkey Fat or Butter and
    1/2 Cup Hot Water.

  • When Cooking Time is Half Done, Turn Bird on Back,
    Re-Arrange Cheesecloth to Cover Well and Baste Again.

  • To Baste, Remove Turkey to Top Of Stove,
    Closing Oven so it Won't Cool.

  • Spoon Basting Liquid Over Cloth to Coat Skin of Bird.

  • Return to Oven.

  • Repeat Basting Every 20 To 30 Minutes.

  • Cover Breast and Thighs Browning Too Fast With
    Brown Paper or Aluminum Foil.

  • To Baste, Lift Paper or Foil Up, Then Replace.

  • When Done,
    Lift Bird to Hot Platter, Cover to Keep Hot while
    Making Gravy.

  • Letting Bird Stand Half An Hour Before Serving,
    Makes it more Easy To Carve.

  • To Serve, Remove Trussing Cords Neatly.

  • Garnish Platter simply With Loose bouquets of Crisp
    Parsley, Leaving plenty of Room For the Carver.

  • A 10 Lb. Turkey Serves 6 to 7.
    A 14 Lb. Bird Serves 12.



*   Bread Stuffing For Roast Turkey   *


Ingredients:
  • 1 1/2 Lb. Loaf Day Old White Bread
  • 1 Cup Diced Celery
  • 1/4 Cup Chopped Onion
  • 1/4 Cup Butter
  • 2 Teaspoons Poultry Seasoning
  • 1 1/2 Teaspoons Salt
  • 1/8 Teaspoon Black Pepper
  • 3/4 Cup Broth From Cooking Giblets
           Or Milk


Method:
  • Remove Crust From Bread and Cut in 1 Inch Dice.

  • Place In a 4 Quart Bowl.

  • Saute Celery and Onion in Butter until Soft and Yellow;
    Then Turn Over Bread; Add Seasonings and Toss
    Together until Well Mixed.

  • Cool.

  • Add Broth Last and again Toss Until Mixed.

  • Stuff Lightly into Turkey.

  • Sufficient for a 10 Lb. Turkey.



*     Turkey Gravy     *


Method:
  • You can Make Only So Much really Fine Flavored Gravy.

  • The Amount Depends on Size of Bird and Amount Of
    Savory Juices Left in the Roasting Pan.

  • First, Drain all Fat and Juice from Roasting Pan into a
    Large Glass Measuring Cup.

  • Let Stand for Fat to Float On Top, then Pour Off All But
    1/3 Cup of the Fat if Turkey Weighed 14 Pounds, and
    a Corrispondingly Less Amount For a Small Turkey.

  • Return Fat and Juice to Roasting Pan.

  • Add 1/3 Cup Flour and Stir and Scrape Until Flour is
    Blended in Smoothly and The Residue on Bottom of
    Pan is Loosened.

  • Add 2 1/2 Cups Biblet Broth or 2 1/2 Cups Broth and
    Milk.

  • Place over Low Heat, Stir Constantly, Shifting Pan Back
    and Forth so Gravy Cooks Evenly.

  • Boil 5 Minutes.

  • If Gravy Becomes Too Thick, Add More Liquid to Obtain
    Right Consistency.

  • Season with Salt and Pepper.

  • If Unthickened Pan Gravy is Preferred, Skim All But
    2 Tablespoons of Fat from Pan Juices, Add 1 1/2 Cups
    of Broth, Place Over Heat and Stir and Scrape Until
    Residue Dissolves.

  • Add 1/2 Cup Cooked, Mashed Chestnuts to Pan Gravy
    for Delicious Variation.

  • Serve Gray in a Very Hot Bowl.

  • Makes 2 1/2 Cups Thickened Gravy or 1 1/2 Cups
    Pan Gravy.


  • Note: For Giblet Gravy, Add Ground or Finely Chopped
    Cooked Giblets to the Thickened Gravy and Reheat.

Hearts             Hearts             Hearts             Hearts


[ Index ]         [ About Me ]

[ Beverages ]         [ Breads & Loaves ]

[ Candy ]         [ Cakes & Frostings ]         [ Cookies ]

[ Desserts ]

[ Fish ]         [ Meat ]         [ Misc. Recipes ]

[ Poultry ]         [ Pastry & Pies ]

[ Salads ]         [ Soups ]         [ Sauces ]

[ Preserving & Canning ]

[ Convection Oven ]         [ Links ]         [ Add A Recipe ]

[ Contact Me ]


Pauline's Creations - ( WebSite Designer ) - © 2008 This Page Was Created And Is Maintained By Pauline's Creations - ( WebSite Designer ) - © 2008
~ Pauline's Creations ~
© 2008 All Rights Reserved


Advertisements Shown On This Site
Do Not Express The Views Of
Pauline's Place / Pauline's Creations