20 lb turkey
2 oranges
1/2 lb butter salt and pepper paprika
4 tbsp corn oil
A Recipe for
Silver Palate Roast Turkey
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
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| H.L. Mencken |
This Recipe for Silver Palate Roast Turkey is one of thousands in the Recipes-to-go Meal Cookbook.
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| Henry Miller, American writer (1891-1980) |
Never eat more than you can lift. |
| Miss Piggy |
This is a recipe for Silver Palate Roast Turkey from the recipe cookbook of Recipes-to-go (Meal)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
1. Make the stuffing for the turkey.
2. Wash the turkey well, inspecting for pinfeathers, and chop off
the wing tips, reserving them for later use with giblets in gravy or
stock. Dry the turkey inside and out with a kitchen towel.
3. Slice oranges in half. Squeeze the juice all over the outside of
the bird and rub into the cavity to refreshen. Salt and pepper the
cavity to taste. Fill the turkey with the stuffing, not packing too
tightly. Sew up the cavity or close with small trussing skewers.
4. Rub the outside of the turkey all over with 1 1/2 sticks of
softened butter and sprinkle generously with salt, pepper and
paprika. Drape the turkey with cheesecloth.
5. Place turkey, breast side up, on a rack in a roasting pan.
6. Four to five hours before serving is scheduled, place the turkey
in a preheated 325ø oven.
7. Melt the remaining 4 tablespoons of butter with 4 tablespoons of
corn oil in a saucepan. Lift the cheesecloth from the turkey and
baste every 30 minutes, first with the butter and oil mixture and
later with the turkey's own juices.*
8. Roast for 3« to 4« hours or until the thigh juices run clear
yellow when pricked with a skewer. There should be no traces of
pinkness. The drumstick will move easily in the socket when the
turkey is done.
9. When the turkey is done, remove to a heated platter and cover
with foil. The turkey should stand
30 minutes before carving.
10. Remove stuffing into a bowl. If there is any additional from the
recipe, bake it in a covered cassarole in a 350ø oven, covered with
foil, for one half hour before serving.
11. Serve the turkey on a large platter. Be sure you have sharp
knives and a good carver among the group. Enjoy!
*For a moist bird, frequent basting is essential, so don't forget!
Baste every 30 minutes---breast and legs should be a lovely golden
color.
Serves: 15
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