Recipe Talk

I lost my recipe card for this it was with the holiday turkey card

OLD FASHIONED ROAST TURKEY card, which was "HOLIDAYS 16k".

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

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Kentucky Bourbon Sweet Potatoes

3 cans (1 lb - 2 oz) vacuum packed sweet potatoes
1 C sugar
1/2 C bourbon
1/2 C butter
1/2 tsp vanilla extract
2 C mini marshmallows

Preheat oven to 350
Heat potatoes`in large saucepan over med. heat

Mash potatoes. Add sugar, bourbon, butter and vanilla. Beat until well blended
Turn into shallow 2 qt baking dish. sprinkle w/ marshmallows

Bake uncovered 30 minutes or til marshmallows are golden.

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Roasted Turkey Gravy

Prep Time:5 min

Inactive Prep Time:--

Cook Time:2 hr 0 min

Level:Easy

Serves:3 cups.

Ingredients

5 tablespoons extra-virgin olive oil

1 large, smoked turkey wing or 2 small ones

1 medium onion, quartered

2 carrots, chopped

1 ribs celery, chopped

1 head garlic, split through the equator

4 stems fresh sage

4 sprigs fresh thyme

6 parsley stems

1 1/2 tablespoons all-purpose flour

6 cups chicken stock

Kosher salt and freshly ground black pepper

Directions

Heat the oven to 400 degrees F.

Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.