Show Home Cook Cookin in By Angie Martin M r Most people have the traditional turkey with trimmings for Thanksgiving and I have been asked how I cook my turkey Below is the method that I use yr-e yr and I prefer it to just using foil to cover 4 the turkey When you use cheesecloth with shortening or salad oil it keeps your y y turkey nice and moist Also once In a awhile while I like to make Thanksgiving a lit a tle different for my family by roasting a aa goose I have Included my favorite roast a goose try recipe it sometime I think you might like It for a change Happy Thanksgiving and bountiful blessings to all of you r r TRAD TRADITIONAL TURKEY Giblets Cook the giblets promptly after cleaning and washing They must be cooked tender before being added to the gravy or stuffing Use giblet broth for liquid in gravy or stuffing Stuffing the turkeys turkey Stuff the turkey just before roasting roasting-do not stuff before I this time If the stuffing is prepared in advance It must be refrigerated Allow approximately 1 cup stuffing per pound of turkey and dont don't pack too tightly If you do the stuffing will wUl be soggy and the bird may burst when j stuffing expands during cooking Turkeys may be roasted without stuff stuff- stuffing stuffing ing but should be trussed I Roasting Wash turkey and pat dry Rub cavity lightly with salt Rub out out- outside side of turkey generously with margarine and stuff lightly Place in regular I roaster or shallow pan on rack Put double layer or of cheese cloth soaked in melted shortening or salad oU oil over bird Remove cloth and three I I or four times during cooking Put foil over just the breast until ready to I brown bird Place bird straight from refrigerator to a prehEated oven Reduce heat immediately to or and cook bird to an internal temperature of You can test the tle doneness of the turkey by movIng ing the drumstick up and down If the leg joint gives readily or breaks the turkey Is done Or press down on the fleshy part of the drumstick If the meat feels soft the turkey is done A turkey should rest about 20 minutes after removal from oven before I carving Weight cooking time Oven temp I Ibs 4 hrs 16 12 lbs 5 45 4 5 hrs 20 16 lbs 5 hrs 2024 lbs 8 6 hrs I I I I ROAST GOOSE WITH CRANBERRY STUFFING AND II GLAZE I I 1 lb goose I Salt and pepper I lIb 1 lb fresh cranberries rinsed and drained I 1 cup water I I hh cup sugar tI I 1 lb bulk sausage 1 j h t t I 3 oz 7 corn th Up ahead of time 1 cup diced celery A r I t tz i z If cup diced green pepper 1 tsp poultry seasoning I 1 small red apple cored and chopped I juice of 1 lemon 1 cup applesauce Remove giblets from goose and turn back wings Sprinkle inside and out with salt and pepper Cook cranberries water and sugar in saucepan for 10 minutes or until tender Drain juice and reserve for glaze Cook sausage until brown and crumbly Break muffins into large pieces add sausage fat in pan and remaining ingredients except lemon juice and applesauce Stir in cooked cranberries Pack mixture loosely in goose and sew or skewer opening Place remaining stuffing in casserole Cover and bake for 1 hour Roast goose at until thermometer inserted in thigh registers 1900 Prick skin with a fork to allow grease to escape One hour before goose I is done brush every 10 minutes with glaze made by combining reserved I cranberry juice lemon juice and applesauce Allow goose to stand for 20 I minutes before serving to make carving easier casier Ii I I i 1 I I CRACKER STUFFING This is an old New England stuffing You may add some celery and a aI little lilUe onion if you wish although the original recipe did not include these I 3 cups cracker crumbs 2 cups hot milk cup butter melted 1 mixed poultry seasoning thyme marjoram sage if you do not use the prepared seasoning 1 tsp salt or to taste t 4 tsp pepper 1 egg slightly beaten Over crumbs pour hot milk and melted butter mix well then add salt pepper and seasonings Finally add the slightly beaten egg Stuffing for 1012 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