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Golden Brown Turkey
Go to directions or Gravy
10 to 12-lb Turkey*
½ cup butter or margarine, melted
½ cup butter or margarine
1 cup finely chopped onion
3 cups finely chopped celery
¾ cup finely chopped parsley
1 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon paprika
½ teaspoon pepper
1 egg, slightly beaten
12 cups fine fresh white-bread crumbs
**You may substitute 2 or 3 (8-oz size) packages all-purpose, herb seasoned
stuffing. Follow label directions.
- 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 mixed.
- 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,
boot lace 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 roasting pan.
- 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
- 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 30 minutes.
- Meanwhile, make Giblet Gravy.
(Takes a long time but not difficult & very good)
Go to directions
Giblets and neck from turkey
1 celery stalk, cut up
1 bay leaf
1 onion, peeled and thinly sliced
1 small carrot, pared and cut up
2½ teaspoons salt
4 whole black peppers
½ cup roast turkey drippings
½ cup unsifted all-purpose flour
¼ teaspoon pepper
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- Split gizzard with sharp knife, if necessary, remove inner sac;
scrape gizzard lining. Wash giblets. Refrigerate liver.
- Place giblets (except liver) in medium saucepan with neck, celery,
bay leaf, onion, carrot, 1/2 teaspoon salt, black peppers, and 6
cups water; bring to boiling.
- Reduce heat; simmer, covered, 2-1/2 hours, or until giblets are
tender. Add liver; simmer 15 minutes longer.
- Strain broth, pressing vegetables through sieve along with broth.
Measure; add water to make 5 cups.
- Chop giblets coarsely; set aside.
- When turkey has been removed to heated platter, pour off drippings
in roasting pan. Return 1/2 cup drippings to pan.
- Stir in flour, to make a smooth mixture; brown it slightly over
low heat, stirring to loosen any brown bits in pan. Remove
from heat. Gradually stir in broth.
- Return to heat; bring to boiling, stirring. Reduce heat;
simmer 5 minutes stirring.
- Add 2 teaspoons salt, pepper, and giblets; simmer 5 minutes.
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