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From: holly@hpfcla.UUCP
Newsgroups: net.cooks
Subject: Re: Cooking Turkey
Message-ID: <5400039@hpfcly.UUCP>
Date: Tue, 12-Nov-85 11:45:00 EST
Article-I.D.: hpfcly.5400039
Posted: Tue Nov 12 11:45:00 1985
Date-Received: Mon, 18-Nov-85 05:22:45 EST
References: <1327@pyuxa.UUCP>
Organization: 12 Nov 85 09:45:00 MST
Lines: 45

Barb,

Cooking a turkey is not too hard.  Cooking time is always printed on the
wrapper.  I always go by that (number of hours to the weight of the bird).
Be sure to clean the inside and the neck of the bird as stuffing can also
be placed in that area also.  After you have cleaned these, salt the inside
and neck areas before putting in your stuffing.  Be sure to bend and "hook"
the wings behind the bird (think of how a fried chicken wing looks - in a
triangle shape).  This will help balance the bird in the pan.

When stuffing the bird, press with the back of the spoon after each spoon-
ful as to maximize the amount of stuffing inside.  (Any leftover stuffing
can be put in a casserole dish, heated and served in case you need more
for your dinner.)  Be sure the skin seals all openings and secure them
with skewers (small ones are available for this).  A lot of women sew the
openings shut with string.  NOTE:  Be cautious with stuffing especially
if it has eggs in it.  Don't make it and let it sit around awhile before
stuffing the turkey.  It can cause all those little critters to start
growing.

Lay the bird on its back in your roasting pan.  Melt about a stick of    
butter (or margarine) on a very low heat - only til melted.  Pour or drizzle
over the bird making sure all is covered.  Salt and pepper the breast.
Make a tent out of tin foil and cover the bird.  I take the tent off the
last hour or so because I like the skin to look nice and brown.  Be sure
to baste the turkey or it will dry out.  Sometimes I had a little water
to insure moistness by pouring over the turkey or adding to the juices then
basting. 

I have two favorite stuffing recipes.  One is an allspice stuffing my
mother used to make (a lot like Sage Stuffing) and another one I found in
her one and only cookbook is a cornbread stuffing and it is delicious. 

Let me know if you would like either one and I will be glad to post them.

Remember, the bigger the bird the earlier you have to get up in the
morning.  (That's what I remember about my mother and Thanksgiving.  5:00
a.m. she was up and at it.  That was only because all those old germans
had to eat at noon.  Then you started piecing at 2:30 p.m., then supper
at 5:00 p.m. if there was anything left.)  What joyful memories that
all brings back.

Hope this helps!

hpfcla!holly