Wednesday, November 2, 2011
Golden-Brown Turkey with Old-Fashioned Dressing!
I want to try and post a Thanksgiving recipe
until Thanksgiving! Here is the first
The Big Kahuna!!! This is the Main
dish in most families! Want to make
a juicy and succulent Turkey for
Thanksgiving? Here is the recipe
Enjoy! Don't forget the Dressing!!!!
10 to 12-lb Turkey
1⁄2 cup butter or margarine,
1⁄2 cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
3⁄4 cup finely chopped parsley
1 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
1⁄2 teaspoon pepper
1 egg, slightly beaten
12 cups fine fresh white-bread crumbs
Preheat oven to 325°F. Remove giblets from turkey; set aside for gravy. Wash and dry turkey very well
inside and out.
Make old-fashioned Dressing: Melt 1/2-cup butter in skillet over low heat. Add onion and celery: sauté
until golden-about 5 minutes. Toss lightly with rest of dressing ingredients in large bowl just until well
Spoon dressing into neck cavity.
Bring skin of neck over back: fasten with poultry pin.
Spoon dressing into body cavity. Do not pack. Bake any leftover dressing in covered casserole.
Insert about 5 poultry pins, at regular intervals, to draw body opening together. With long piece of twine,
lace cavity closed, bootlace fashion; tie with knot.
Bend wing tips under body or fasten wings to body with poultry pins. With twine, tie ends of legs together.
Brush turkey all over with some of melted butter.
Insert meat thermometer in inside of thigh at thickest part. Turn, breast side down, on rack in shallow
· Roast, uncovered, 2 hours. Turn breast side up. Saturate cheesecloth square with rest of melted butter;
place over turkey breast. (Or brush turkey with rest of butter; cover breast loosely with square of foil.)
Roast 2 to 2-1/2 hours longer.
As cheesecloth dries out, moisten with pan drippings. (Or brush turkey with drippings.)
Turkey is done when meat thermometer registers 185 to 190°F; leg joint should move freely when twisted,
and fleshy part of drumstick should feel soft.
Place turkey on heated platter; remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 3o minutes.
Makes 15 or 16 servings, about 12 cups dressing.
Leftover Chicken and Turkey have many uses.
Freeze leftovers in usable portions for pot pies,
slices for sandwiches, chopped for soups and
stews, cubed for casseroles and chopped in
salads. Make fast microwave meals by free-
zing meats and vegetables in the same conta-