November 15, 1955 Butter Bake Your Thanksgiving Turkey, Giblet Gravy, Pilgrim Father's Dressing

Butter Bake Your Thanksgiving Turkey

Correct roasting is slow cooking by dry heat on a rack in an open pan. It required no water, no basting, no cover and no searing. 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 1/2 inch high raises the bird off the bottom of the pan, keeping it out of the juices. For best results follow these steps:

1. Rub cavity lightly with salt.
2. Put stuffing in neck to fill it out nicely and fasten neck skin to back with skewer.
3.  Stuff cavity well but DO NOT PACK TIGHTLY. Stuffing will expand during roasting.
4. Truss bird and place on rack in shallow open pan. To truss fasten the neck skin to the back with skewer as suggested in step 2. Shape wing tips onto the back. Close abdominal opening with skewers and lace with cord. Tie drumsticks to tail. A skewer above or through the tail helps to hold this cord in place. If there is a bridge of skin at abdominal opening, push drumstick underneath this bridge. It will hold them down without skewers and cord.
5. Butter the bird well. Soften the butter and spread over the entire turkey, especially on top of the drumsticks, breast and wings. This gives a protective coating of butter from the start. Dip a moist cheese cloth in melted butter. Drape the cloth over the bird. Arrange the cloth so the turkey is entirely covered. The butter on the cheesecloth bastes the turkey. Brush occasionally with melted butter during the roasting. Brush butter right over the cheese cloth.
6. Here is your guide to roasting: Roast at a constant temperature, never higher than 300 to 325 degrees depending upon the size of the turkey. Roast as follows:

35 minutes per lb. up to   6 lbs. - 3 to 3 1/2 hours
30 minutes per lb. up to   8 lbs. - 3 1/2 to 4 hours
25 minutes per lb. up to 10 lbs. - 3 1/2 to 4 hours
16 minutes per lb. up to 15 lbs. - 4 to 4 1/2 hours
15 minutes per lb. up to 20 lbs. - 4 1/2 to 5 hours

Note: For turkeys 20 pounds or over, 5 houts roastng time is usually sufficient.

How to Tell if Turkey is done: Drum stick will turn easily in socket, meat on heavy part of leg feels soft when you touch it with a paper towel.

 Turkey Giblets: Giblets include the gizzard, heart and liver. The neck is usually included with the giblets and cooked with it. Moist heat is required to soften the gizzard, heart and neck. When they are added to gravy or stuffing they must be cooked first, simmer in seasoned water until the gizzard is fork tender. This will take 2-3 hours. To season the water, ass 1 t. salt, 2 or 3 peppercorns, 1 or 2 cloves, a tip of bay leaf, a little carrot, celery and onion. Gizzard and heart always remain slightly firm. Refrigerate strained giblets and broth separately. If liver is simmered with other giblets, remove after 15 or 20 minutes. Overcooking makes liver hard and dry.

Giblet Gravy

6 T. fat from turkey pan
6 T. flour
1/4 t. pepper
3/4 t. salt
3 c. broth
Chopped giblets

Cook fat and flour in turkey pan until nicely browned. Add seasonings and broth (some of broth from turkey pan and some from cooking giblets). If necessary add water to make 3 cups. Bring to boiling point and stir constantly until thick and smooth. Add chopped giblets. Note: To keep gravy hot during dinner keep it in double boiler or in pan with hot water beneath it.

Pilgrim Father's Dressing

1 1/2 c. butter
1 c. chopped onion
3/4 c. chopped celery
4 quarts bread crumbs, stale (this is about 2 pounds)
1 T. salt
1/4 t. pepper
1 1/2 t. sage
1/4 c. water

Heat butter in large skillet. Add onion and celery and saute for several minutes over low heat. DO NOT LET ONION BROWN. Toast bread crumbs slightly in oven (optional). Add seasonings and mix well. Add onion and butter mixture and stir until all butter is absorbed; rinse skillet out with 1/4 c. water. If a more moist dressing is desired a little additional water may be added. I like the drier fluffier dressing. Makes enough 16 to 20 pound turkey.