>To brine the turkey, remove the turkey from wrapper, remove
Cook potatoes.
Mash with butter when cool.
Grind together onion, salt pork and crackers and add to potatoes.
Add salt, pepper, sugar and Bells seasoning.
Combine and stuff breast and tail cavities.
Bake turkey according to package directions.
f wine.
Stuff the turkey.
Have a glass of
Place turkey or turkey breast in a roasting pan.<
Cook turkey on stove until done.
Remove skin and bones and cut in small pieces.
Put potatoes, onions, fatback and turkey broth on washpot outside; add water.
Cook until potatoes and onions are tender.
Add cut-up turkey and tomato juice.
Cook until slightly thick.
Add corn, vinegar, mustard, Worcestershire sauce, butter and tomato paste.
Put in seasonings.
Stir constantly.
Add pepper and Texas Pete to taste.
Makes about 20 quarts.
Takes about 1 1/2 hours to finish.
Thaw turkey.
Remove
giblets
Saute onion, celery and green pepper.
Add sausage.
Combine turkey gizzards, turkey necks and turkey livers.
Gradually add bread crumbs with enough turkey broth to moisten the stuffing. Add seasonings and butter.
Add crushed pecan followed by mushroom gravy.
Mix thoroughly.
Place in casserole dish and place in oven at 350\u00b0 for 30 minutes.
Defrost time:
A 20 pound bird takes 3 days in refrigerator or 12 hours in sink of water.
Remove giblets as soon as thawed. Roast time:
Unstuffed, chilled turkey at 325\u00b0 for 16 to 20 pounds is 4 to 6 hours; 20 to 26 pounds, 5 1/2 to 7 1/2 hours.
Baste turkey frequently with melted butter and pan juices during cooking time.
f your soup, arrange the turkey bones (break them off from
Brush a large turkey with vegetable oil or spray with Pam. Season it inside and out with salt and pepper.
Place a peeled onion inside the cavity.
(Reserve the giblets for a later Turkey Gumbo, augmented with smoked turkey necks and canned oysters.)
Preheat oven to 350\u00b0.
Shake flour in a 19 x 24-inch oven cooking bag.
Place in 2-inch deep roasting pan.
Place vegetables in bag.
Rinse turkey well with cold water; remove neck and giblets and pat dry.
Brush turkey with oil; place in bag.
Close with tie.
Make 6 slits in top of bag.
Insert meat thermometer through slit in bag into thigh.
Bake for 3 to 3 1/2 hours or to 180\u00b0.
Let stand 20 to 30 minutes before carving.
tuffing if desired. Stuff a 20-lb. turkey. If cooking dressing separately from
Blend Dijon mustard, soy sauce and olive oil, using wire whisk.
Add juice of lemons.
Mix in fresh herbs.
Add garlic using garlic press.
Rub turkey with marinade.
Sprinkle with spike and pepper.
Bake at 350\u00b0 for 15 to 20 minutes per pound. After 1 1/2 hours, remove foil and baste every 15 minutes until done.
Bake turkey at 350\u00b0 for 4 hours.
Remove turkey from broth. Set aside.
Crumble biscuits, cornbread and crackers in large bowl.
Add sage, celery seed, salt and pepper.
Saute onion and celery in butter.
Add to bread mixture.
Add broth until of desired consistency.
Spray bottom of casserole dish with Pam. Bake at 250\u00b0 for approximately 35 minutes or until brown.
Prepare turkey for roasting.
Butter cavity well.
Sprinkle with salt.
Stuff with 6 big cupfuls of unpopped popcorn.
Sew up tight.
Put in oven at 500\u00b0.
Get out of kitchen and let her go. When the popping corn busts the stitches, then you'll know it's done.
Remove from oven with broom and shovel.
Use for turkey flavored popcorn snack or dispose of properly.
Wash turkey under cool running water.
Remove hair and pin feathers.
Pat dry with paper towels.
Lightly salt and pepper.
Stuff with celery and peanut butter.
Cook 45 hours at 20\u00b0. Serve with coffee and lemonade.
nd a 12 to 15 lb turkey. Refrigerate 12 to 18 hours
Will also need 1 turkey size oven bag.
Preparation Time: 10 minutes.
Cooking Time:
2 1/2 to 3 hours.
In 8-quart kettle or Dutch oven, place turkey carcass, water, celery, celery leaves, onion, bouillon cubes, salt, pepper and bay leaf.
Heat to boiling; lower heat; cover and simmer 1 hour. Remove carcass and let cool.