Tag Archives: happy thanksgiving

How To Clean, Stuff and Truss Poultry and Roasting Turkey – Timetable

PREPARATION FOR ROASTING: Allow sufficient time to defrost the bird if it is frozen. Singe the bird; then remove any pinfeathers with tweezers or catch the feathers between thumb and pairing knife. If necessary, cut oil sack from tip of tail. Remove bits of lung and liver and any large layers of fat. Wash bird thoroughly inside and out under cold running water. Drain bird well and dry with paper towels. Wrap loosely in waxed paper and chill until ready to stuff and roast the bird.

STUFFING AND TRUSSING: Rub body cavity lightly with salt. Spoon stuffing into cavity; do not pack. Four ready-to-cook turkeys, chickens and duckling, allow 3/3 to 1 cup stuffing per pound. (Leftover stuffing may be placed in a casserole and baked separately; spoon pan drippings over stuffing in the casserole occasionally, if desired. To close cavity, insert wooden picks or metal skewers along edges of the skin; lace with twine. If neck cavity is to be filled, stuff loosely and skewer neck skin to back. Tie legs together and fasten to tail. Fold wings under bird or tie wings to body. Roast at once.

ROASTING TURKEY

OPEN PAN METHOD: Rub skin of prepared bird generously with melted shortening. Place bird, breast side up, on a rack in a shallow pan or open roaster. Insert a meat thermometer in the thickest part of the thigh, close to body. Cover bird with a double thickness of cheesecloth dipped in melted shortening. Roast according to Timetable, below. Baste often with pan drippings or additional shortening. Bird is done when meat on leg can be easily pierce with a fork; thermometer should register 190°.

Roast Turkey Timetable

Ready-to-Cook Wt.Time (approx.)Oven Temp.
4 to 8 lb.3 to 4 hours325°
8 to 12 lb4 to 4 1/2 hours325°
12 to 16 lb4 1/2 to 5 hours325°
16 to 20 lb5 1/2 to 7 hours325°
20 to 24 lb7 to 8 hours325°

ALUMINUM FOIL METHOD: Wrap turkey as directed for chicken (see 2 Ways to Roast Chicken, Index I). Roast in a very hot oven for 450°. Allow 16 to 13 min. per pound for 8- to 13-lb birds; 13 to 9 minutes for 14- to 21-lb birds; 9 to 8 minutes for 22- to 24-lb birds. About 20 minutes before end of time, turn foil back to brown bird.


Published by –COOKINDEX — Division of H.S. Stuttman Co., Inc. New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Bean and Mushroom Salad

2 envelopes unflavored gelatine
2 1/2 cups cold water, divided
1 tablespoon dehydrated onion flakes
1/2 cup tarragon vinegar
Artificial sweetener to equal 1/2 cup sugar
1 teaspoon salt
2 cups whole green beans, drained
1/2 cup chopped pimiento
1/2 cup sliced mushrooms, drained
Watercress

Sprinkle gelatin over 1/2 cup cold water in saucepan. Stir in dehydrated onion flakes. Stir over low heat until gelatin dissolves. Stir in remaining water, vinegar, sweetener, and salt. Chill until syrupy. Fold in beans, pimento, and mushrooms. Turn into a 5 -cup mold. Chill until firm. Unmold. Garnish with watercress. Divide evenly. Makes 4 servings.


Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Cranberry-Orange Relish

cranberry_orange_relish

In a 6 -to – 8-quart kettle or Dutch oven mix 8 cups fresh cranberries (2 pounds), 4 cup sugar, 1 1/2 cups water, 2 teaspoons grated orange peel, and 1 1/2 cups orange juice. Bring to boiling. Cook, uncovered about 5 minutes or till cranberry skins pop, stirring once or twice. Stir in 1/2 cup slivered almonds, if desired. Ladle hot relish into hot clean half-pint jars, leaving 1/2 inch headspace. Adjust lids. Processing in boiling water bath 5 minutes (Start timing when water returns to boiling). Makes about 8 half-pints.

Mixed Pickles

10 cucumbers, cut in strips (4 1/2 quarts)
6 green peppers, cut in strips (2 1/2 quarts)
6 red sweet peppers, cu in strips (2 1/2 quarts)
6 cups water
3/4 cup pickling salt
6 large carrots, peeled and cu in strips (1 quart)
6 cups sugar
4 cups cider vinegar
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
2 teaspoons turmeric

Cover cucumbers and peppers with a mixture of water and pickling salt. Let stand in a cool place overnight. Drain; rinse. Cook carrots in boiling salted water 5 minutes. Drain; add carrots to drained cucumber mixture. Combine sugar with remaining ingredients, pour over drained vegetables. Bring to boiling. Fill hot, clean pint jars, leaving 1/2 inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath 5 minutes (Start timing when water covering jars returns to boiling). Makes 10 pints.


©Meredith Corporation, MCMLXXVIII. All Rights Reserved. Printed in U.S.A.

Pumpkin-Cream Cheese Pie

Graham Cracker Crust
1 cup packaged graham cracker crumbs
1/4 cup butter or regular margarine, melted

Cream Cheese Filling
4 pkg (3-oz) soft cream cheese
3/4 cup sugar
1 1/2 tablespoons flour
3/4 teaspoon grated lemon peel
3/4 teaspoon grated orange peel
1/4 teaspoon vanilla extract
2 eggs
2 egg yolks
1 cup canned or cooked pumpkin

Sour Cream Topping
1 1/2 cups dairy sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

1. Make Graham Cracker Crust: In medium bowl, with fork, lightly toss crumbs with butter, to mix well. With back of metal spoon, press to bottom and sides (not rim) of 9-inch pie plate. Refrigerate.

2. Preheat oven to 350F.

3. Make Pumpkin-Cheese Filling: In large bowl of electric mixer, combine cheese, 3/4 cup sugar, flour, peels, 1/4 teaspoon vanilla, eggs, egg yolks, and pumpkin; beat at medium speed until smooth.

4. Turn into crust. Bake 35 to 40 minutes, or until center of pie seems firm when pie is gently shaken.

5. Meanwhile, make Sour Cream Topping: In small bowl, combine sour cream with sugar and vanilla; mix well.

6. Spread topping evenly over pie. Bake 10 minutes longer.

7. Let pie cook completely on wire rack – about 1 hour.

8 Refrigerate, overnight.

Make 8 servings.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Old-Fashioned Roast Turkey

14-to-16-lb ready-to-cook turkey
Dressing (Card 6K)
1 cup butter, melted
Salt, pepper
Gravy (Below)

1. Remove giblets and neck from turkey; wash;set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F.

2. Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickets part.

3. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 4 1/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings.

Gravy: Place giblets (except liver), neck, 3 cups water, 1 celery stalk ( cut up), 1 onion (quartered), 1 pared carrot, 1 teaspoon salt, 4 whole black peppers, and bay leaf in 2-quart saucepan. Bring to boiling; reduce heat; simmer, covered 2 1/2 hours.

Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 2 1/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/2 cup drippings to roasting pan. Stir in 1/2 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.


©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.