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LOCATION: Recipes >> Poultry >> Roast Turkey 26

Print this Recipe    Roast Turkey 26

Old Fashioned Roast Turkey

4 tablespoons butter
3 tablespoons flour
salt
1 rib of celery
1 onion, quartered
1 12-16 lb. turkey

1/4 cup butter
2/3 cup boiling water or use stock from giblets

4 tablespoosn fat from pan
4 tablespoosn flour
2 cups juice from pan and/or stock from giblets
giblet meat, finely chopped
hard-boiled eggs, chopped

Place the cleaned, dry turkey on its back in the roasting pan and
rub the entire surface with salt. Mix 4 Tbls. of melted butter with
3 Tbls. of flour to make a paste. Spread over the breast and legs.
Insert celery and onion in cavity.

Place in oven at 450 until flour starts to brown; reduce heat to
300 and baste frequently with the remaining butter mixed with the
water or stock. After this mix is used up, baste with pan drippings.
If you wish a crisper crust on the bird, sprinkle flour lightly
over its surface 2-3 times while roasting. If the legs brown too
rapidly, cover with a tent of aluminum foil, but a loose one; or
a thin cloth moistened with fat. The best temperature is 300 but
never over 350. Use a meat thermometer or follow the cooking chart
for doneness.

To make the gravy use the drippings left from cooking. Remove the
bird from the pan and drain the pan. Now, brown 4 Tbls. of fat and
4 Tbls. of flour in the pan; add 2 cups of juices from the pan and
stock made from the giblets. Cook until thick, add giblets, finely
chopped, and chopped hard-boiled eggs if you wish.

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