The Palm Beach Post from West Palm Beach, Florida on November 21, 1968 · Page 40
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The Palm Beach Post from West Palm Beach, Florida · Page 40

West Palm Beach, Florida
Issue Date:
Thursday, November 21, 1968
Page 40
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Page 40 article text (OCR)

tin The Palm Beach FOOD SECTION Post and FAMILY NEWS RECIPES Times Thursday, Nov. 21, 1968 It s Time To Tafc Turkey! J 1 r" and no searing. Always roast turkey done in one continuous cooking period. Low temperatures assure better flavor and appearance, less shrinkage and less loss of juices. A shallow, open pan allows the heat to circulate around the bird, roasting it evenly. A rack at least '2 inch high raises the bird off the bottom i i ft if i. i,u tr , v.- i v. ... ' Thanksgiving means turkey, and you'll want to serve up a grand bird next Thursday when family and friends come to dinner on this traditional American holiday. To make doubly sure you do your best by your turkey, here are some roasting tips you will want to keep in mind. Miss Mary Todd, Extension Home Economics Agent, recommends that you thaw frozen turkeys in one of two ways: (1) Place the wrapped turkey on a tray in the refrigerator for 2 to 4 days, depending on size. A good guide is 24 hours for every 5 pounds. Or (2) you may place the wrapped turkey in a pan of cool water for about 6 to 8 hours, making sure to change the water frequently. Once the turkey is thawed, remove the wrapper, dry turkey, and prepare immediately. If it must be stored plan to refrigerate it no longer than three days. To prevent unnecessary drying, cover the turkey with a damp towel. Turkeys of any size may be roasted. True roasting is slow cooking by dry heat on a rack in an open pan. It requires no water, no basting, no cover if desired. Do not salt if stuffed. 3. If stuffing is used, fill wishbone area (necki; fasten neck skin to back with skewer. Fill body cavity lightly. Push drumsticks under band of skin at tail, if present: or tie them to tail. 4. Place turkey on rack in shallow roasting pan, breast side up. Brush skin with fat. If a roast meat thermometer is to be used, insert it so that the bulb is in the center of the inside thigh muscle or the thickest part of the breast meat. Be sure that the bulb does not touch bone. 5. Place in preheated oven. If desired, baste or brush occasionally with pan drippings especially any dry areas. When turkey is two-thirds done, cut cord or band of skin at drumsticks. Place a loose tent of aluminum foil over the turkey to prevent excessive browning. Continue roasting until done. 6. To test doneness. a roast meat thermometer placed in the center of the inside thigh muscle or the thickest part of the breast muscle should register approximately 185 degrees F. A ROASTING A TURKEY - (1) Place turkey, neck end down, in large mixing bowl. Insert stuffing by cupfuls, then shake drumsticks slightly to guarantee bird is lightly stuffed. (2) For tucking or trussing, push tail under band of skin into body cavity. Tuck each leg, one at a time, under band of skin, as shown. No sewing or skewers are needed. (3) Place bird on rack in shallow baking pan. Insert themometer in thickest part of inside thigh muscle, being careful not to hit bone. Thermometer should register approximately 18S degrees when bird is done. (4) When bird is half to two-thirds roasted, cut band of skin at tail. Place a loose tent of aluminum foil over bird and continue roasting until done. r i i v A I l1 of the pan. keeping it out of the juices. For best results, follow these simple steps: 1. Preheat oven to 325 degrees F. (slow). 2. Rinse bird with cold water, drain and pat dry. Rub cavity of bird lightly with salt. New Stuffings Add Zest To This Traditional Meal OnThanksgiving Day, '9 1 1 4- its important tiuueverytning comes Qutiust ri Sot 1-3 cup butter or margarine '4 cup chopped onion 1 cup chopped celery 1 (6 oi.) cans water chestnuts, drained and sliced 2 cups water or chicken broth . Saute onion and celery in butter until tender. Add water, stuffing and water chestnuts. Toss lightly. Yield: Stuffing for 12-16 lb. turkev. CORN BREAD AND CHICKEN LIVER STUFFING 1-8 oz. pkg. corn bread stuffing i cup (4 oz.) chicken livers -1 a cup butter or margarine 'a cup chopped celery '1 cup finely chopped green SWEET POTATO HERB STUFFING 1-7 oz. pkg. herb seasoned cube stuffing 'a lb. sausage meat V4 cup chopped onion ''4 cup chopped celery 'a cup butter er margarine 1-1 lb. can golden yams, drained and mashed, about l'4 cups. 'a teaspoon orange rind. 2 tablespoons chopped parsley :,4 cup chicken broth or water 1 egg, beaten Brown sausage, drain off fat and remove from pan. Saute onion and relery in butter until tender. Stir in sweet potato, orange rind, parsley and Turkev lor Thanksgiving is traditional. . .along with candied yams, rrunberrv relWh. creamed onions and pumpkin or mincemeat pie. How vou stull the regal bird may make the dillerence. Now that turkeys are so plentiful and in use all year round, homemakers are asking lor variations on the old standby recipes Families love stulling. but they don't always want it the same. Printed below are three new recipes developed in a test kitchen of a well known bakery. Water chestnuts add a de-lightlul crunch to the otherwise familiar herb seasoned stulling. Sauteed chicken livers 1 or cooked turkev giblets 1 heightcntthe llavor of corn bread stulling. duests would have a hard time deciphering the third recipe it you didn't tell them what was in it. A delicious but deceiving combination of mashed sweet potatoes, sausage, orange rind, the herb seasoned cube stulling add up to one ot the most llavoilul shillings ol all time. The eiigs make it pull a little, like a soultle. turning it into a won-derlul side dish with pork as well as a marvelous stulling lor towl. When you start with one of the cellophane-packaged stulling mixes herb seasoned, corn bread or cube preparing turkey dressing is a snap. This Thanksgiving, bake one vanetv in the bird and another in a casserole alongside. Any standpat members of the lam-ily can then be assured ol en-jovmg vour traditional recipe, while more adventuresome ones will have the option ol Irving something new. STUFFING ORIENT ALE 1-1 lb. pkg. herb seasoned stuffing cooked sausage. Add broth and egg and blend. Toss with stuffing. Yield: 6 servings. Excellent for roast pork, duck or just as a side dish. pepper ' j cup finely chopped onion 1 bay leaf, crushed :l4 cup chicken broth or water Saute chicken livers in butter until just done, about 4 minutes Remove from pan and chop. Saute celery, green pepper, onion and bay leal until tender. Add broth, bring to a boil, remove from heat and toss with stulling and chopped chicken livers. Yield: 6 servings. Double recipe for IB lb. turkey. Try as stuffing lor roast chicken. Cornish hen. summer squash or eggplant. . m : f- I tnAh &s8is ' : , K X ft 'II . - v I lis 1 i . - y 1 :-- - - i: . t'K - r' - ( 0- p ' Wt- For recipe ideas on preparing your holiday yams and desserts, see pages FN2 and FN3, this section. iff' P HI n lV; -Vi"9. Calvert CocktailsAVe start witli the freshest fruit and die finest liquor. And since dicreS nothing to add (except ice and a shake or two) you can't goof them up. Extn Diy Martini 70 Proof; Manhattan, Whiskey Sour. Daiquiri 60 Proof; Margarita 55 Prool Also available 11 1 Vodka Martini 75 Proof; Gn SourTom Collins 60 Proof; Tequila Sour 55 Proof Calvert Dist. Co., N.Y. C. Stuffing Makes The Difference

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