Turkey Tips

OH, NO, mama forgot the paprika!

Well, no words needed. Just a quick read for a successful bird. The cook, we mean, not the turkey..

 TIPS FOR COOKING A PERFECT TURKEY (OR GOOSE OR ANY LARGE BIRD):

Choose a large enough, deep enough pan for your roasting bird.

Try to buy an organically grown turkey for better taste.

Do NOT roast 20 minutes to the pound; the bird will continue cooking out of the oven for some time.  Roast 15-17 minutes to the pound for a perfect juicy bird.

Fold a long sheet of foil in half, then crease again in half to make a tent for your bird’s bosom and to keep it from drying out.  Keep this over the bird during the roasting, except for the last 20 minutes.  Or, do as my mother and grandmothers did and soak a piece o cheesecloth in melted butter and lay this across the breast of the bird.   You will have moist, tender breast meat.

Do baste a few times with melted butter or olive oil.  A large soft NEW paint brush is great for this or a large spoon or turkey baster (which always squirts juice all over the place unless handled carefully).

Do sprinkle your bird with sweet paprika when you take off the foil.  It will become a lovely toasty brown.

Do slosh in about 4 cups chicken broth mixed with 1 cup white wine at intervals during the roasting, to keep the drippings from sticking and burning and to give you a great base for your gravy later.

Do take out the bird and let it rest for at least 10 minutes before you are to slice it.  It will get itself together for easier carving if it is not so hot.

Just like homemade bread.

Do remember to take out the giblets before roasting!  (Many cooks end up with a marvelous roasted paper bag full of boiled innards.)

HAPPY DAY OF THANKSGIVING  DECREED BY ABRAHAM LINCOLN DURING THE CIVIL WAR, NOT BY THE PILGRIMS!

Turkey curry….