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