Hol­i­day din­ner for fam­ily and friends

Times-Record - - News - By MARIE SAV­AGE Food Colum­nist

Thanks­giv­ing Day din­ner was one of the most loved hol­i­day din­ners on the farm. It was a day full of tra­di­tional smells of turkey cook­ing, oyster dress­ing bak­ing and pies wait­ing to be cut.

Roast Turkey

When buy­ing tur­keys un­der 12 pounds al­low about 3/4 pound per serv­ing. For heav­ier tur­keys al­low about /2 pound per serv­ing. Rub cav­ity lightly with salt. Do not salt cav­ity if turkey is to be stuffed. Stuff­ing turkey just be­fore roast­ing — not ahead of time. Fill wish bone area with stuff­ing first. Fas­ten neck skin to the back with skewer. Fold wings across back with tips touch­ing. Fill body cav­ity lightly — do not pack — stuff­ing will ex­pand while cook­ing. Tuck drum­sticks un­der the band of skin at the tail or tie to­gether with heavy string then tie to the tail.

Place turkey breast side up on rack in shal­low roast­ing pan. Brush with oil, mar­garine or but­ter. In­sert meat ther­mome­ter so that tip is in the thick­est part of the breast meat and does not touch bone. Do not add water. Set oven tem­per­a­ture ac­cord­ing to tem­per­a­ture and amount of time as sug­gested on di­rec­tions that came with the turkey. Al­ways pre­heat the oven.

Gi­blet Gravy

Cover turkey giz­zards, heart and neck with water after re­mov­ing from un­cooked turkey. Sprin­kle with 1/2 tea­spoon salt and 3/4 tea­spoon black pep­per. Heat to boil­ing; re­duce heat and sim­mer, cov­ered, un­til giz­zards are ten­der. Drain; re­serv­ing the broth for gravy. Cut up giblets. Pour drip­pings from the roast turkey pan into a bowl. Re­turn 1/2 cup drip­pings to pan. Stir in 1/2 cup flour and cook over low heat, stir­ring con­stantly un­til mix­ture s smooth and bub­bly; re­move from heat. Add enough water to re­served broth to mea­sure 4 cups. Stir into flour mix­ture and heat and stir con­stantly. Boil and stir 1 minute and then ad the giblets. Heat un­til giblets are hot and serve with black pep­per sprin­kle on the top. Makes about 4 cups gravy.

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