Recipe Talk

I lost the turkey recipe from this set.......the basting sauce was the best ever. Does anyone have the set and can e-mail me the recipe? I have all the other recipes if anyone needs one

OLD-FASHIONED ROAST TURKEY

14- to 16-lb ready-to-cook turkey; 1 cup butter, melted; salt; pepper

DRESSING (Card 6k) GRAVY (below)

Remove giblets and neck from turkey; wash; set aside. Wash turkey, inside and out; pat dry with paper towels. Remove and discard excess fat. Make dressing. Preheat oven to 325F.

Spoon some dressing into neck cavity. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals; lace cavity closed with twine. Bend wing tips under body. Tie ends of legs together. Insert meat thermometer in inside of thigh, at thickest part.

Place turkey on rack in shallow roasting pan. Brush with some of butter; sprinkle with salt and pepper. Roast, uncovered and brushing occasionally with remaining butter and pan drippings (when turkey begins to turn golden, cover loosely with foil), about 41/2 hours, or until thermometer registers 185F (leg joint moves freely). Place turkey on heated' platter. Remove twine and pins. Let stand 20 minutes. Makes 14 servings.

GRAVY: Place giblets (except liver), neck, 3 cups water, 1 celery stalk (cut up), 1 onion (quartered), 1 pared carrot, 1 tea-spoon salt, 4 whole black peppers; and bay leaf in 2-quart sauce-pan. Bring to boiling; reduce heat; simmer, covered, 2 1/2 hours.
Add liver; simmer 15 minutes. Discard neck. Remove giblets; chop coarsely. Strain broth; press vegetables through sieve. Measure; add undiluted, canned chicken broth to make 21/2 cups. Pour drippings into 1-cup measure; skim fat. Return 1/3 cup drippings to roasting pan. Stir in 1/3 cup flour until smooth. Stir over low heat to brown flour slightly. Remove from heat; stir in broth. Bring to boiling, stirring; reduce heat; simmer; stir 5 minutes, until thickened. Add giblets; simmer 5 minutes.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed U.S.A.
Edited by dhartson on Nov 23, 2005 at 12:03 PM

The only Turkey recipe I found has a rub that you put on the turkey and then baste the turkey with the juices that collect in the pan.

RUB FOR ROAST BREAST OF TURKEY
Source: McCall's Cooking School

1/3 cup butter
2 tsp tarragon leaves
2 tsp oregano leaves
1 tsp salt
1/8 tsp pepper

Mix Butter, Tarragon, and Oregano. Place half of the mixture in the cavity of the turkey breast and rub remaining seasoned butter over outside of turkey breast. Sprinkle with salt and pepper.

R Wilson

I dont have what your looking for but do you have a recipe for a Itaiian Cream Cake. or Cassata or sacilian cream cake? I found it in a McCall Mag many ears ago moved and lost it. Thank you so much for your effort.