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SLOW-ROAST METHOD OF ROASTING TURKEY This isn't something that originated with us; it's as old as the hills and your grandmother probably used it in her old coal stove. Here it is: Remove packaged insides from turkey (something I didn't realize I was suppose to do the first time I made a turkey). Salt the turkey generously inside, then stuff. Fasten with skewers and twine or sew (something that I don't bother with and it stays fine). Smear about a half stick of margarine all over the outside of the bird. Salt it thoroughly all over. Stand it on a trivet or rack in the bottom of a deep pan. Cover the bird with a sheet of heavy-duty aluminum foil and tuck it down around the side of the bird, not over the edges of the pan. Refrigerate him. Stew the neck and giblets for about two hours in water to cover and a little salt. Add 2 stalks celery (minced), one large onion (chopped) and a teaspoon of poultry seasoning to the broth as it cooks. Strain and cool. Wednesday (or the night before) at bedtime, set the oven at 275 degrees, no higher. Figure about 30 minutes time for each pound of turkey (before stuffing), up to 6 hours, which is about right for birds up to twelve or thirteen pounds. If he weighs more than this, figure on seven or eight hours. Put the turkey in the oven, set your alarm clock and go to bed. When the alarm clock goes off, stumble into the kitchen, turn off the oven but leave the oven door shut, then go back to sleep. Just let him rest where he is. Next morning, remove him from the oven and do whatever baking you want to do on this day, making pieces, etc. Then about an hour before dinner, turn your attention to Mr. Turk. You'll find that he tests done, but looks anemic. There will be some brown juice in the bottom of the pan and a lot of melted fat. Use a pastry brush to smear these drippings all over the bird. Heat the oven to 325 degrees. Put him back and look every ten to 15 minutes; in about 30 minutes, he will start to get brown. Repeat the basting with the drippings. All of a sudden he will be very brown; watch him carefully. It will all take about an hour, which is the time it will take to heat him through once more. You will find that white meat is as juicy as dark, drumsticks are tender as butter. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |