1 large thawed turkey
WASH IN COLD WATER
Cut off tail
Cook all giblets and tail for stock in gravy for a long time
with chicken bouillon
Melt butter to brush on turkey
Butter pan
Salt inside and out
Sprinkle bottom of pan with salt
Butter back of turkey and under wings
Place tin foil over turkey
2 loaves of bread (broken the night before)
5 onions (small)
1 stock of celery (chopped and par boiled in bouillon and
cube of butter)
Butter
Grind or chop the onions (could brown the onions)
1 T. poultry seasoning
1 T. sage (add sage first)
Salt
Cook turkey until there is about 2 hours left. Take out and put dressing under the
turkey. Put turkey back in and stir
every 45 minutes or so.
WATCH
Make gravy with some drippings and with sauce from giblets
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