This is what I call Cooking
Recipes by Klar Kochen (also known as Mom)

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Turkey, Chapter 18

I decided to write down detailed instructions for turkey when my daughter
phoned me at 3:00 a.m. from Germany.
She wanted to know how to fix her Thanksgiving turkey.

An outline of what follows:

Prepare the stuffing, also called dressing;
Prepare the turkey;
Start the gravy;
The turkey is done;
Finish the gravy;
Serve and eat!

A 16 lb. hen turkey takes about 6 hours at 325 degrees.
Choose a large hen over a small tom turkey.

Note: try to get a turkey that does not have fat or broth injected - the package should have turkey
as the only ingredient.

The Stuffing

For each 14 oz. of purchased stuffing mix:

1 Tablespoon butter

1 cup diced celery (4 stalks)
4 to 8 oz. fresh mushrooms, sliced
1 can chopped water chestnuts
1 to 3 onions, chopped
1 cup chopped parsley
1 or 2 apples, diced

Use the amounts of water and butter as suggested on the dressing package.
Optional:
raisins, walnuts or pecans, fruit juice or chicken broth instead of water, an egg

Melt the butter in a skillet, and saute the following until the onions are soft-

1 cup diced celery (4 stalks)
4 to 8 oz. fresh mushrooms, sliced
1 can chopped water chestnuts
1 to 3 onions, chopped

Put all the stuffing ingredients into a large container. Add the water and butter. Mix. Put aside.


Do not stuff the turkey until just before cooking. (Exceedingly bad bacteria will grow.)
If you are not stuffing the turkey or want to bake extra dressing, add more liquid to the dressing.
Bake in a covered casserole dish at 350 degrees for about 1 hour. Check after 30 minutes to be
sure that you have added enough liquid.

The Turkey

1 turkey (1 1/2 lb. per person for reasonable leftovers)
butter, softened or melted
stuffing (See recipe above)

Oven: put rack in the lower part of the oven.
Follow directions on turkey wrapping for roasting time for the turkey. (About 6 hr. at 325
degrees for 16 lb. hen).
If the only kind of turkey you can find is injected, plan on the minimum cooking time.

Need: meat thermometer, large roasting pan with roasting rack, medium saucepan, skewers,
cotton string.

Take the innards (the neck is loose, the other stuff is usually in a bag),
out of the turkey and save for the gravy.

Wash the turkey with cool water and pat the outside very dry.

Loosely pack the stuffing into the neck and body cavities. Dressing swells when it cooks.
Use a skewer or two to close the openings, just enough to hold them closed.

Take a piece of string and place it around the body to include the wings. Tie with a bow.

Take another piece of string, place it around the body to include the legs so they are held firmly to the
body. Tie with a bow.

Spread the butter all over turkey - either with your hands or a pastry brush.

Put the turkey on a rack (makes it easier to lift out) in the roasting pan breast side up.

Cover the turkey lightly with foil (make a tent that doesn't touch the turkey) or a lid.

Put the roasting pan on the bottom oven rack.
Baste with pan juices and/or melted or softened butter every hour.

About 1 hour before the turkey is done, check to see how brown it is.
If it's not brown enough, remove the foil tent or lid.
You can always put it back on if the turkey gets too brown.
A smaller turkey will probably need to be uncovered for an hour.

The Gravy

turkey innards and neck
seasonings like for soup: celery stalks, bay leaf, onion, parsley, carrots, seasoning salt.
You will strain these out.
1 can chicken broth, 15 oz., or water and a bouillon cube or chicken stock base

Need: medium saucepan, large gravy pan, container with a tight fitting lid.

When you put the turkey in the oven, start the gravy.

Put the innards and neck in a medium saucepan, add the seasonings.
Add the can of chicken or turkey broth or a bouillon cube and enough water to generously cover the innards.
Simmer 3 to 4 hours.

Strain the broth and measure the liquid into a large gravy cooking pan.
If you want more gravy, add 1 teaspoon chicken stock base or 1 bouillon cube for each cup of additional water.
Write down the number of cups of liquid in the gravy pan. Let it cool.

The Turkey
When the thermometer reaches the "poultry" setting, the turkey is done.
Remove it to a platter and cover to keep it warm.

Pour and scrape all the goodies from the bottom of the turkey pan and pour into the gravy pan.

*****A basic gravy proportion is 2 tablespoons of flour for every cup of water*****

For every cup of liquid in your gravy pan, put 2 tablespoons of flour in the container with the
tight fitting lid. (might need a large container)
Add 1 cup of water and shake the flour and water until there are no lumps.

For every cup of liquid that you add to the gravy you will need another 2 tablespoons of flour.
Add as little extra as possible to maintain the flavor.
If you just cannot get rid of the lumps, use a wire whip, or put the water/flour mixture in a blender.
However, blend as little as possible.

Pour the flour mixture into the cool broth in the gravy pan (if flour mixture is still lumpy, pour
through a strainer), stirring rapidly.

Gravy will not thicken until you cook it.
Turn on the heat under the gravy, and stirring constantly, bring to boil.
Turn down to a simmer (bubbles just break the surface).
Continue cooking at a simmer for at least 10 minutes after the last addition of flour.
Longer cooking makes it thicker.
If you want a darker color, add some Kitchen Bouquet.

Remove all of the dressing from inside the turkey
(very important, very bad bacteria will grow) and put in a serving dish.
Undo the strings, and carve.

Remember to light the candles.

For Cranberry Tangerine Sauce, see the Sauces and Toppings Chapter 16.

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