Page 4 Section II Portland Observer, November 17, 1902
BACK TO BASICS
Most homemakers realize that tu rk iv is a
fabulous year round buy. But if you're
accustomed to thinking o f turkey just for
holidays and parties, think again What meat is
as economical, nutritious and versatile as
turkey, with delicious flavor that appeals to
children and adults alike? And how many meats
can boast almost guaranteed leftovers to provide
the cook with a few holidays from the kitchen'.’
Some smaller families may be intimidated
by the large size o f whole turkeys, at firs t
Turkey pans, such as whole or half breasts or
thighs, could be purchased instead.
But who’s afraid o f leftovers’ Properly
frozen, turkey leftovers can be kept up to three
months. What a treasure to have handy in the
freezer, the makings for casseroles, salads,
sandwiches and soups!
Roasting turkey is one o f the simplest opera
tions. thanks to today's oven-ready variety. As
the dinner cooks, think o f all the free time you'll
have to spend with the baby, do the housework
or catch up on work brought home from the
office on a weekend.
Follow these step-by-step instructions for
perfect roast turkey, every time.
How to Buy
How many guests w ill there be for dinner?
Do you want leftovers for future meals.’ Larger
birds have a larger proportion o f meat to bone.
For turkeys under 12 pounds, allow 3 4 t o 'l
pound per serving. For larger birds, you can
allow slightly less.
How to Thaw
Do not thaw turkey at room temperature.
Keeping turkey in its original bag. choose from
one o f two methods:
Allow turkey to thaw in the refrigerator by
placing it in a tray on a refrigerator shelf. It takes
three to four days ( 24 hours for each five pounds
o f turkey).
F or faster thawing, cover turkey with cold
water, changing water frequently. A llow a half
hour thawing time per pound o f turkey.
Do not refreeze uncooked turkey. Refriger
ate or cook turkey as soon as it's thawed.
Commercially stuffed turkeys should not be
thawed before roasting. Never stuff and freeze
your own turkey Only commercial methods are
sate.
How to Prepare
Remove bird from wrapper. Remove giblets
and neck from body and neck cavities. Rinse
turkey with cold water and pat dry with paper
towels. Place turkey on a rack in a shallow open
pan.
To prepare and roast the bird in the quickest
manner, prepare the stuffing separately and
bake in a covered casserole for the last hour with
the turkey.
I f you choose to roast turkey with the
stuffing, add stuffing in body and neck cavities.
D o not stuff until ready to roast the turkey. If no
stuffing is used, rub the cav ities with salt and add
a few pieces o f onion, carrots and celery for
additional flavor, i f desired.
H old stuffing in by skewering or lacing
closed the body cavity or block the opening with
the heel slice from a loaf o f bread. Use a skewer
or toothpick to close the neck cavity.
Tie legs to the tail or tuck them into the band
o f skin or wire hock lock. Tuck wing tips under
the turkey to make them lie tlat.
Preheat the oven to 325 degrees F. while
preparing for roasting. Place bird breast side up
on rack in the roasting pan. Brush with butter or
fat. Insert the meat thermometer into the center
o f the thickest part o f the thigh or breast, not
touching the bone.
Place a tent o f lightweight aluminum foil,
shiny side down, over the turkey to prevent over-
browning. Remove the last half hour o f roasting
to brown.
Follow the roasting chart for approximate
cooking time required. Turkey is done when the
meat thermometer registers 180 to 185 degrees
F. The thick part o f the drumstick should feel
soft when pressed with a thumb and forefinger
The drumstick should move easily. Stuffing
should reach 165 degrees F. to be sufficiently
cooked.
Cooking times for turkey may vary, due to
oven temperature regulators, the shape o f the
turkey and the degree o f thawing. So check for
doneness about one hour before the estimated
roasting time and continue to check frequently
until done.
A llo w turkey to stand at room temperature
15 to 20 minutes for easier carving
6 pounds
2 V j - 3 hours
X pounds
3 - 3 V j hours
12 pounds
4 - 4 ' : hours
16 pounds
5 hours
20 pounds
5 *4 hours
Americans are adventurous souls Never
ones to cling to traditions they are experi
menters innovators, seekers of the new and
different
This is reflected in cooking, too, as
American homemakers have taken on ethnic
cuisines - French, Italian, Chinese, Mexican --
and improvised with American ingredients.
The most American of birds is the turkey
We’ve come a long way from the wild version
served by our ancestors for the First Thanks
giving. With the aid of turkey growers and
processors today's turkey is plump, juicy and
ready-to-roast, right ftom the supermarket
Since today's roasi turkey has been made
so simple to master. It's time to explore new
taste sensations for ti rkey -- just as a chall
enge to try something different
Herewith, some good ideas for turkeys
Some are marinades, some are basting
sauces, others are stuffings Mix and match
your own combinations as much as you dare1
Chinese Marinade
2
2
3
1
2 /3
1 /2
1 /4
1 /4
2
1 /2
THERM O M ETER
All
18« lo 185° F.
Encore! Encore!
The turkey was a^ smashing success. Now
you'll want to bring it back for an encore. The
best way to assure a flawless repeat perfor
mance is with careful planning immediately
after the star's debut.
A fter your turkey dinner, remove the stuffing
and refrigerate it separately. Remove the meat
from the carcass and bag the pieces into fam ily
size meal portions.
Package leftovers according to use. For
example, make up packets o f turkey slices for
hot turkey sandwiches Bag turkey tidbits for
casserole dishes Bigger turkey chunks might be
saved for turkey salads. Save the carcass for
soup or turkey chowder
If you don't plan to use the turkey w ithin a
few days, freeze it for longer storage. T ry some
of these delicious ways to use turkey leftovers:
• Make a turkey stir-fry dish Use slivers o f
turkey, fresh bean sprouts and whatever vege-
O ld Fashioned S tuffing
I
3
2 1 /2
1 /2
I 1 /2
I 1 /2
1 /2
1 /4
( I 1 /2 pound) lo a f d a y -o ld bread
cups chopped onion
cups chopped cele ry , including tops
cup bu tter or m argarin e
teaspoons salt
teaspoons p o u ltry seasoning __
teaspoon pepper
cup chopped parsley
Remove crusts from bread if desired Cut
bread into 1/2-inch cubes to measure 3 quarts;
set aside Saute onion and celery in butter in a
large skillet, just until tender Add to bread along
with remaining ingredients Toss lightly but
thoroughly until well mixed Turn into two
buttered 2 quart baking dishes (o r one 3 1/2-
quart dish). Cover Bake in a 350 degree F. oven
lor 30 minutes. Uncover and bake 10 minutes
longer Makes about 8 to 10 cups after baking
F or m oister stuffing: add 1/2 to 3/4 cup
chicken broth
F ru ite d V a ria tio n add 1 1 /2 cups each
diced apple and whole fresh cranberries.
It’s Turkey Time
When is it tune for roast turkey ' If your
answer is Thanksgiving, period, you're missing
out on enjoying one o f the most delicious,
economical, nutritious hxxis in the meat case o f
the supermarket.
O f course, a roust turkey is absolutely
essential lot Thanksgiving and pertect for all
other holiday dinners But consider these other
great "excuses" for a delicious turkey dinner
• I or houseguests at their first dinner You
know how hectic it can get when guests stay
over Save yourself some wouk by rousting a
turkey early on and you'll have some cooked
meat ready to use as a filling for crepes or
quiche, salads or sandwiches
• For a fix'tball tailgate party
There's a lot
of good outdoor eating still ahead as football
fans pack baskets o f food for picnics in stadium
parking lots. Roast and carve your turkey just
before the game Turkey s make excellent picnic
fare.
• For a holiday cocktail party • If you've tried
of spending time making tedious hors d'ocuv res
for cocktail parties, roast a turkey instead So
easy and economical Serve the turkey with
v arious kinds o f breads and spreads for make it
yourself sandwiches Carve a lew slices from the
bird to gel guests started, then let them help
themselves
When roasted to a golden brown, a whole
turkey is a magmficient entree To further
enhance its presentation, you may want to try
one o f these garnishing ideas.
• Surround turkey with clusters o f red and
green grapes interspersed with shiny lemon
leaves.
• String fresh cranberries and zig-zag them
across the turkey breast like colorful jewels.
• Line the turkey platter with pine boughs
( washed carefully first, and lay turkey over the
greenery.
IK to
2 0 lb tu rk e y w ith th e liver, y lza rd
a n d h e a rt res e rve d
I union,
12
stuck with 2 whole
vpng parsley
salt
Up. dried thyme
quart water
lemon
cloves
th s p b u tle r, s o fte n e d
freshly
I /4
ground pepper
strips o f Ircsh or sail pork
cup 111xir
I 4 cup Cognac or Madeira (optional)
S tu ffin g
1 to 1 1/2 cups butter
I
I 1 /2
Garlic Marinade
I 1 /2
1 /2
I
6
teaspoons salt
teaspoon pepper
teaspoon oregano
cloves fresh garlic, fin ely chopped
J u ic e o f 1 le m o n
cup oil
cup w ine vinegar
African Marinade
1 /2
cup freshly grated
10
1 /2
2
2
cloves fresh garlic
cup chopped green onions
lablespoons p a p n k i
tablespoons peanu butter
I
1 /2
I 1 /2
oconut
cup h a lf and h a lf
cup b u tle r or
*nne
cups bo iling water
Combine all ingredients except water in a
blender or food processor Add water and
simmer for 15 minutes. Refrigerate overnight
Marinate turkey in sauce for several hours,
turning frequently
cup butter or m argarine
teaspoons dry Ita lia n herbs, cru m b led
I teaspoon herb seasoned pepper
1 ( 6 ou nce) package cheese and garlic croutons
(3 cups)
1 /4
2
cup fin ely chopped parsley
tablespoons grated Parm esan cheese
GOOD GRAVY
D on't let those delicious pan juices go to
waste when roasting a turkey Save them for a
delectable gravy. A roast turkey should stand
about I 5 to 20 minutes betöre carving to make
slicing easier, so use that time to make the gravy
Pour dripi'ings from the roasting pan into a
bowl, leaving all the browned particles in the
pan. Skim o ff lat from the drippings and reserve
separately.
Using the chart below, measure as much fat
as required for the quantity o f gravy desired and
return the measured lat to the roasting pan Set
pan over low heat and blend in measured Hour,
cooking until bubbly Stir constantly, scraping
up browned particles For a darker gravy, brown
the lat and Hour mixture slightly
Remove pan Irom heat Pour drippings into a
measuring cup and add broth, milk or water to
make up the quantitv o f liquid required Pour
liquid into the pan gradually, stirring until
smooth Return pan to heat and cook until
mixture is thick Simmer gently a lew minutes
/\dd salt and pepper to taste
Gravy Ingredient Proportions
Q u a n tity D e s ire d
2 tu p s gravy
4 cups gravy
6 cups grass
Fat
F lo u r
I iq u id
4 Tbs
1 /2 cup
4 Tbs
1 /2 cup
3 /4 cup
2 cups
3 4 cup
4 cups
t> cups
Cook taglianni as package directs. Drain
well. Meanwhile, ctxik mushrixims and onion in
butter just until tender Add herbs and pepper
Toss with drained taglianni Add croutons,
parsley and cheese. Toss until well mixed
Makes dressing for 8 to 10 servings.
Note: Dressing may be made ahead and
turned into a casserole. Cover and bake in same
oven with turkey 25 to 30 minutes until heated
Dressing should be refrigerated until ready to
bake.
Buttery M ushroom S tuffing
1 /2
1 /2
p o u n d fresh m u s h ro o m s sliced
cup fin ely chopped onion, or m ore
1 cup butter
1 /3 cup chopped or snipped parsley
2 teaspoons celery seed
I 1 /2 teas p o o n s salt
1 /8 teaspoon pepper
12 cups lightly packed, d a y old bread cubes
Cook mushrooms ar I onions in butter just
until tender, stirring occasionally, about 5
minutes. M ix in remaining ingredients except
bread Toss all with bread cubes; mix well
Makes enough stuffing tor a 14 pound turkey.
Or, spoon into buttered casseroles and bake in a
325 degree oven for 30 minutes.
Mediterranean Basting Sauce
1 /4
2
2
1 /2
cup butter o r m arganne
tablespoons olive oil
tablespoons lem on ju ic e
teaspoon basil, fin e ly crushed
Turkey--What’s
In It For You?
So gixxl to eat. turkey is gixxl for you. t.x>.
While it is lower in tats, calories and cholesterol
than most other meats, turkey is also higher in
pri item
I urkey is one ol the most economical meats
so you get gixxl nutrition for a gtxxl price every
time you serve turkey.
Compare the nutritional profile o f turkey
against other meats in the chart below These
statistics, based on information Irom the U S
Department of Agriculture, show graphically
the great value you gel from turkey.
N u tritio n a l V alue in a K X I m g ( 3 5 O / ) Serving
Melt butter or margarine and com bine with
oil, lemon juice and bai.il. Brush over skin o f
turke. Roast turkey, basting occasionally with
pan drippings
Ita lia n Basting Sauce
• Cluster bunches o f watercress around the
turkey.
• If you’ ve made a fruit stuffing or have
glazed the turkey with a fruit glaze, garnish the
platter with orange slices and watercress to
carry out the fruit theme
• Whole fresh or spiced apples can be
arranged around the turkey with bunches of
parsley or watercress
• Circle turkey with small green and red
peppers and basil leaves. This is especially
appropriate for a turkey with an Italian style
stuffing
• Garnish turkey with parsley sprigs and
cherry tomatoes nestled in between
Much o f this fashion o f roasting a turkey
came from my lumily. I have changed and em
bellishcd it u bit, and the tinul recipe is the one I
use for Thanksgiving or other traditional holiday
dinners.
8
Tagliarini Dressing
Bright Touches
for the Bird
James Beard’s Favorite
Roast Turkey
1/2
I
1 /2
piece ginger ( I inch long), finely m inced
cup honey
cup d ry verm outh
cup oyster sauce*
cup hoisin sauce*
tablespoons sesame o il*
teaspoon cayenne pepper
1 (1 2 ou nce) package ta g lian n i
2 cups sliced fresh m ushroom s
1 /3 c u p fin e ly c h o p p e d g re e n on ion s
tables you have on hand. You may be able to
recycle the vegetables from the dip or relish tray
left over from your turkey dinner the night
before. Sliver the vegetables before stir-frying
When all vegetables are crisp-tender, season
with soy sauce and serve with rice.
• Bits o f turkey can be ground or chopped
finely by hand or with a food processor and
mixed with leftover mashed potatoes, chopped
onion and an egg for a binder, shaped into
cylinders, then rolled in bread crumbs or cracker
crumbs and deep-fried. Serve these croquettes
with leftover turkey gravy.
• For a Polynesian turkey salad, combine
turkey chunks with canned pineapple chunks
Chinese pea pods and sliced celery. Top with an
oil and vinegar dressing seasoned with soy
sauce, syrup from the pineapple, dry mustard
and sesame seeds
• F or an Oriental-style salad, julienne
turkey meat. Combine with shredded lettuce,
bean sprouts, chopped green onion and
canned chow mein noodles. Toss with a dressing
o f oil and soy sauce and a touch of sugar
JA
I
Combine all ingredients. Marinate turkey
before roasting and let stand several hours in re
frigerator before roasting turning frequently.
Brush marinade on turkey once during roasting.
1
2
IURKEY STUFFING
cups soy sauce
cups catsup
cloves fresh g a r li;. m inced
Combine all ingredients. Marinate turkey
on hour or more, turning frequently.
Because turkeys va ry from one to a n o th e r due to
co nform ation, v a rie ty, etc., cooking tim es can be only
approxim ate. Because o f th is it w ould be w ell to allow
an extra h a lf ho u i o f roasting tune in case the turkey
needs th a t extra cooking Check fo r doneness during
last h our o f roasting
APPROXIMATE
LOOKING TIM E
☆ ☆ ☆
1
1 /2
Time chart for roasting stuffed turkey in
preheated 325° oven
READY TO-COOK
WEIGHT
COOK WITH
AMERICAN DARING
1 /3
cup butter or m arganne
1 /4
2
teaspoon pow dered oregano
tablespoons dry re J wine
M elt butter or margarine and combine with
oregano and wine. Brush over skin o f turkey
Roast turkey, basting occasionally with pan
drippings.
I 1 /2
1 /2
10 12
I or 2
cup fin ely chopped shallois (o r substitute
(scallions)
tsp d rie d tarragon, or 3 thsp
tarragon, fin ely chopped
salt
tsp freshly ground pepper
cu p pine nuts
cups tresh bread crum bs
garlic cloves. fin ely chopped (o p tio n a l)
Make the stuffing first M elt I 2 cup ol the
butter in a heavy skillet. Add shallots oi seall
tons and the tarragon, and allow to cook until
shallots arc just willed Add I tbsp salt, the
pepper and pine nuts, and then additional melted
butter as needed 1/2 t I cup. depending on the
amount the shallots have absorbed Finally, add
the crumbs and toss well I astc the mixture and.
it required, add more ol any ol the ingredients A
clove or tw o o f garlic may also he added
Remove the neck from the bird, il that has
not already been done, and put neck in a 2 qt
saucepan with the liver, gizzard, heart, and the
onion, parsley, 2 tsps salt and the thyme Add
the water, bring to a boil and boil lor 5 mins
skimming Then reduce heat and simmer
covered, lor I hour Drain and reserve stock lor
the sauce It you like, ehop the gizzard, heart and
liver to add to the sauce
Rub the inside o f the turkey with the lemon
I II! the body cavity and neck cavity with
stuffing, but not too tightly. Truss the turkey
Close the vent; either secure with skewers anil
twine or sew it up Tie the legs together firm ly,
and then tie them to the tail of the bird
Massage the turkey well with about 4 thsp
softened butter, and then salt and pepper it I me
a rack with strips of fresh or salt pork
Set the rack in a fairly shallow roasting pan
and place the turkey, breast side down, on the
rack Roast for I hour in an oven preheated to
350 F Remove the pan from the oven, turn the
turkey on one side and ruh with half o f the
remaining softened butter. Return the turkey to
the oven, and roast for another hour Remove
the pan from the oven, turn the turkey on its
hack and rub the breast with the remaining
turkey butter Return to the oven and continue
roasting till the turkey is done
Remove from the oven and place on a hot
platter A llo w the turkey to rest tor 15 minutes il
being served hot. Il being served tepid, let it eixil
gently at r<x»m temperature Remove all the
twine and skewers
For the sauce, pour off the fat, save 4 thsp
from the roasting pan Discard the excess fat
Over medium heat, add the Hour to the pan and
blend thoroughly, scraping Io lixisen bits o f
caramelized dripping. II there are any juices on
the platter beneath the turkey, add those
( skimmed o f fat J as well G radually stir in 2 cups
or more ol the turkey stock and cixik. stirring
constantly, till the mixture thickens Correct thi
seasoning Add the giblets, il you like, am
Cognac or Madeira, and sunnier about 5
minutes Serve with the turkey and stuffing
JA M I s HI A K D
J A M I S B I A R I I S A M I K it A N f O O M K V
(P u b lis h e rs I n ite B ro w n )
Easier Slicing
To cut thin slices o f turkey breast Io
scaloppme. partially Ireeze the breast first I
firm up slightly. It makes slicing easier
Satu rated
Ftmd
(
W h o le I urkey
( w ith skin )
1 urke y D ru m s tic k s
( w ith skin )
T u rke y H a m
W h o le < hicke n
( w ith skin )
Ix;a n G ro u n d Beef
I Bone Steak
(lean A
Pf« item
Krams
lu t a i Eat
1 at
ROOTIs
Krams
205
M 1»
9 3
2 X
210
27 K
10 1
J 1
I2X
234
IK 9
26 K
3 1
II I
1 7
.1 7
,’ xr.
147
24 2
216
20 I
27 2
9 7
13 1
147
216
27 2
Il 1
191
24 7
.11 7
II 4
alo n e
A Festive Flavor
Belore stuffing turkey lor roasting, swish ih
cavity with brandy lor a really gixxl llavor
la t )
Beet R u m p Roast
(leafi A tat)
Pork D a n < hops
(le a n A la t)
An Unbeatable Value
Pound tor pound, turkey is one o f the
cheapest, most nutritious protein sources you
ran buy, and it’s low in lat, too
An Early Bird
Domesticated turkeys were first imported
into Spam Irom America in 1498
VEAL SUBSTITUTE
Use sliced and pounded turkey breast loi
high priced veal in any recipe that calls lor veal
scaloppinc: the turkey slices are frequently more
juicy and lender'