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Tuesday, August 30, 2011

Thanksgiving Turkey (Debra Garry)

This turkey was extremely moist and flavorful. I have only made it twice and it was a great success both times! Updated 12/1/13.
Norbest Young Fresh Turkey (about 1 lb per adult ½ lb per small child)
1 onion
4 stalks celery

1. Preheat oven to 400°. Unwrap turkey and save the wrappers or tag (for weight and cooking directions). Pull out the gizzards and neck stuff. Put in a big pot of water (4-5 c).

2. Clean out kitchen sink. Put turkey in it. Rinse the inside and outside of your turkey with water. Put salt all over the top and rub it in. Rinse it off. Pour all the water out and let it drain in the sink.

3. Wrap roasting pan in aluminum foil. Put the turkey in it (legs up). Dry the inside and outside of it with paper towels. Season the inside and outside with salt. Take a stick of soft butter in your hand and rub it all over the outside. Put a few chunks of butter in the cavity. Salt and pepper the outside.

4. Put the turkey in the oven. Bake for the first ½ hr at 400°. Use a basting syringe and baste the top of the turkey several times.

5. Wrap with heavy aluminum foil around entire wings and just the tips of the legs (skinny part; not the fatty side). Reduce heat to 350°. Cover the top loosely with aluminum foil: make a tent with the foil. Fold the top of the tent so it stays better. Loosely tuck edges under ridge of pan.

6. Bake according to the turkey’s directions. Baste every 30-45 min (lift up tent, then replace it). For the last ½ hr, take off foil. Keep basting.

7. Put in cheesecloth and tie in a bow: 1 whole onion, quartered, 4 stalks of celery, parsley and sage. Add this “bouquet of garni” to the pot of gizzard junk. Add salt. Boil the heck out of it. Keep skimming the yucky stuff off the top so it’s all clear. At the end, throw away the meat and bouquet. You will use this liquid for the gravy.

8. Take turkey tray out and put on a cookie sheet (or other dish for collecting the juices). Let stand for 30 min so juices set. Then carve.

1. Put roasting pan with turkey juices in it over both stove burners. Take out pieces of fat. Leave on high heat until it boils.

2. Add about half of the strained giblet broth into the pan. Mix.

3. Make rue: put about ½ c flour, salt and pepper in a bowl. Add water to make a loose paste. Gently pour into the boiling liquid (in the roasting pan) with a whisk. STIR constantly and get all the sides. Makes about 6 c of liquid.

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