Golden-Brown Turkey
Go to directions or Gravy
10 to 12-lb Turkey*
½ cup butter or margarine, melted
Old-Fashioned Dressing**
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
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Preheat oven to 325°F. Remove giblets from turkey; set aside for gravy.
Wash and dry turkey very well inside and out.
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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.
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Spoon dressing into neck cavity.
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Bring skin of neck over back: fasten with poultry pin.
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Spoon dressing into body cavity. Do not pack. Bake any leftover dressing
in covered casserole.
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Insert about 5 poultry pins, at regular intervals, to draw body opening
together. With long piece of twine, lace cavity closed, bootlace
fashion; tie with knot.
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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.
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Insert meat thermometer in inside of thigh at thickest part. Turn,
breast side down, on rack in shallow roasting pan.
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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 longer.
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As cheesecloth dries out, moisten with pan drippings. (Or brush turkey
with drippings.)
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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.
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Place turkey on heated platter; remove cheesecloth or foil, twine, and
poultry pins. Let stand 20 to 30 minutes.
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Meanwhile, make Giblet Gravy.
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Makes 15 or 16 servings; about 12 cups dressing.
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*If frozen, let thaw, still in wrapper, in refrigerator 2 to 3 days.
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**You may substitute 2 or 3 (8-oz size) packages all-purpose, herb-seasoned
stuffing. Follow label directions.
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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.
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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.
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Reduce heat; simmer, covered, 2-1/2 hours, or until giblets are tender.
Add liver; simmer 15 minutes longer.
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Strain broth, pressing vegetables through sieve along with broth.
Measure; add water to make 5 cups.
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Chop giblets coarsely; set aside.
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When turkey has been removed to heated platter, pour off drippings in roasting
pan. Return 1/2 cup drippings to pan.
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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.
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Return to heat; bring to boiling, stirring. Reduce heat; simmer 5
minutes stirring.
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Add 2 teaspoons salt, pepper, and giblets; simmer 5 minutes.
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