Buy a chilled fresh or frozen oven ready bird (it's drawn, cleaned, and ready to stuff, with the cleaned giblets and neck neatly wrapped and tucked in the body cavity). If your turkey is frozen, folk directions on package for thawing. Or:
- Keep bird in its original wrapper in our refrigerator, allowing 2 to 4 days to thaw. Or
- Place bird, wrapped as you bought it, under running cold water for at least 2 hours, depending on size.
To stuff and truss bird: Sprinkle inside with salt; lightly stuff breast cavity with BUTTER-CRUMB HERB STUFFING or your own favorite. Smooth neck skin over stuffing and skewer to back of bird. Twist wing tips until they rest flat against skewered neck skin. Next stuff body cavity; lace opening with poultry pins or wooden picks and clean white string. Tie legs together an fasten to tailpiece. Or, if turkey is "tucked"type, tuck legs i not original position under bridge of skin.
Place stuffed turkey in roasting pan; rub skin with softened butter, margarine, or shortening; cover completely, with double-thick cheesecloth moistened with melted fat. Do not cover pan or add any water.
Roast in a slow oven (325F) 4 to 5 hours (that's about 30 minutes for each pound), or until meaty part of drumstick feels soft, or till leg moves up and down easily at its body joint. During roasting, baste turkey often with pan drippings or more melted fat to keep skin and cheesecloth moist.
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