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.
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