Christmas Cooking: Christmas Turkeys for you and your family

Turkeys come in almost any size now, so that the bird can really be tailored to the size of the crowd you'll be having for Christmas. From as little as four pounds to as much as twenty-four, the turkey roasted the traditional way is tender and juicy, a mouthwatering brown.

Here are two mouthwatering Turkey Recipes:

Roast Turkey
Foil Wrapped Roast Turkey

Foil wrapped Roast Turkey

Tie drumsticks to tail.
Press wings to body so tips are flat against sides of breast. Use heavy aluminum foil.
Place turkey, breast up, in center of foil. (Foil should be wide enough to have 5 to 6 inches extending beyond leg and breast ends of bird; if it isn't, join 2 pieces together with drugstore or lock fold, pressing to make leak proof joining,) Bring one end of foil snugly over top of turkey; bring opposite end up, lapping over first (overlap should be 2 to 3 inches). Now fold foil down snugly at breast and legs; then press ends up (ends should be high enough to prevent drippings from running into the pan and burning). Place foil-wrapped bird, breast up, in bottom of shallow pan (broiler pan is convenient); do not use rack.
Roast at constant high temperature
When turkey has cooked to within 25 to 20 minutes of total cooking time given in the foil-wrapped turkey roasting chart, remove from oven.
Quickly slit foil with scissors or knife and fold away from bird to edge of pan. (If you use a meat thermometer, insert it in center of inside thigh muscle adjoining cavity.)
Return turkey to oven.
Continue roasting till turkey is tender (test doneness in usual ways — meat thermometer should register 185° to 190°).
When turkey is done, lift from foil to warm platter.
Pour drippings in skillet; concentrate by simmering if you want to increase flavor and color; use in making gravy.

Christmas Cooking

Tuesday, January 15, 2008

Christmas Turkeys for you and your family

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Tempting Recipes