Show 0 AV 3 t V 0 X i 7 fig favorite turkey with cranberries see recipes below turkey T talk alk this time every year we set aside a day of thanks thanks for the bounty of the year our good fortune our harv e s t we may have worried about ration points about balancing the budget but it been a good year in spite of it all yes so good our day of thanks is appropriately celebrated with as good a feast as can be set upon the table the turkey is frequently the queenly bird that sets the tone for the whole dinner so let it be proud and beautiful to roast turkey rub inside cavity with salt Vs teaspoon or less to each pound of bird place enough dressing in the neck to fill the cavity nicely fasten skin to the back stuff cavity well but do not pack too tightly truss then grease skin with unsalted fat which has been melted lay in pan on a rack preferably on one side back up or place in V shaped rack breast down and keep in this position throughout the roasting period cover with fat moistened cloth then roast at constant temperature until tender turning bird to the opposite side still back upturn bird breast up when about half done do not sear cover or add water to the pan sprinkle melted fat on cloth as it dried out cut trussing string between drum sticks after about an hour of roasting this releases the drumsticks drum sticks slightly for better cooking of the thigh improves the appearance of the bird on the platter and facilitates carving testing for doneness loneness Don eness move the leg by grasping end bone if the drumstick thigh joints break or move easily the turkey 1 is is done doneit if a thermometer is used it should register an internal temperature pera ture of F when placed inside in center of inside thigh muscle if placed in the center of the stuffing it should register degrees P F roasting time table oven total weight temperature roasting time 8 10 lbs ibs deg F 33 3 3 hrs 1014 10 14 lbs ibs deg P F 34 3 4 hrs 1418 14 18 lbs ibs deg F 45 4 5 hrs speaking of stuffing there are several different diffene nt types of stuffing which may be used for the bird there is the basic bread stuffing which may be varied in at least five different ways bread stuffing for or 1316 1216 13 12 16 lbs ibs of turkey Vs pounds loaf bread stale Vs 2 pound butter or substitute Vs teaspoons salt va 12 4 teaspoon each marjoram sage or 1 teaspoon poultry seasoning vi cup minced onion cut bread into small cubes with crust removed if desired drop into a large mixing bowl add butter which has been cut into cubes measure seasonings and blend with bread and butter mix in onion and stuff bird variations celery add 2 cups finely chopped celery which has been sauteed partially thanksgiving dinner apple juice roast turkey with oyster stuffing giblet gravy spiced cranberries sweet potato casserole hot rolls green beans with brown butter sauce orange onion salad with french dressing celery curls pickle fans olives pumpkin pie fie beverage recipes given I 1 egg add 4 well beaten eggs oysters add I 1 pint or more of drained oysters chopped or left whole if small add raw or preheated in 2 tablespoons of the butter sausage add 1 1 I pound sausage meat or tiny sausages cooked until brown and thoroughly done break meat into small chunks before cooking omit or reduce butter you can add more holiday spirit to your meal if you bring glorious red cranberries spiced with lemon and cloves to your turkey dinner as a relish spiced cranberries makes I 1 quart zat cups sugar vi V i cup water 2 2 inch sticks cinnamon I 1 teaspoon whole cloves tablespoons lemon juice grated rind of I 1 lemon 4 cups fresh cranberries combine sugar water spices lemon juice and rind and boil together 5 minutes add cranberries and cook slowly without stirring until all the skins pop open chill to serve in the matter of pumpkin pie either pumpkin or cooked squash may be used be sure that it is seasoned according to the recipe as most people object to a too prominent flavor of spices that jumps out at them when they eat the pie pumpkin pie 31 cup brown or white sugar Vs 12 teaspoon salt I 1 teaspoon cinnamon vt 12 teaspoon ginger 2 whole eggs or 4 yolks beaten Ws cups sieved pumpkin cups scalded cream or milk mix sugar salt and spices chor thoroughly add eggs blend and then beat in pumpkin pulp add scalded prepared pastry lined pan that has been allowed to dry in a refrigerator for several hours pour in about Vs of the pumpkin mixture place on bottom of preheated oven degrees F from which rack has been removed quickly pour in remaining mixture bake 1012 10 12 minutes place pie on a rack quickly replaced in oven bake until custard is set cool on a rack get the most from your meat F get your meat roasting chart from aliss hains lynn aynn C chambers by writing to her in care of western newspaper union south desplaines street chicago 6 III please send a stamped sell addressed envelope for your reply released by |