118 THE BLUE BIRD CooK BOOK

Amount of Turkey to Buy

Ready-to-cook Turkey Approximate Servings
6 to 8 Ibs. 6 to 10
6.to. 12: bs, 10 to 20
120: 16 bbs. 20 to 32
16 to 20 Ibs. 32 to 40
20 to 24 Ibs. 40 to 50

Above table is for pound-per-serving, not per-person.

Allowing 1% to 134 lbs. (ready-to-cook weight) per person will provide cooked
turkey for another meal.

ROAST TURKEY

Stuff turkey just before roasting. Allow 34 to 1 cup stuffing per pound ready-to-
cook weight. Stuff wishbone cavity and skewer neck skin to back. Tuck wing tips —
behind shoulder joints. Rub large cavity with salt. Spoon in stuffing. Shake bird to
settle stuffing; do not pack. Close opening by placing skewers across it and lacing shut
with cord. Tie drumsticks securely to tail. Grease skin thoroughly. If you use a meat
thermometer, insert it in the centre of the inside thigh muscle adjoining the cavity.
Place bird breast up on the rack (but breast down if using V-rack) in shallow roasting
pan, and leave in this position for entire roasting time. Cover with loose ‘’cap” of
aluminum foil, pressing it lightly at drumstick and breast ends, but avoid having it —
touch top or sides. Roast at constant low temperature.

FOIL-WRAPPED ROAST TURKEY

New, speedy method. Turkey will be very tender, a little less brown, soft-skinned,

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 centre 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 lock-fold, pressing to make leakproof 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. Place foil-
wrapped bird, breast up, in bottom of shallow pan—do not use rack. Roast at constant,
high temperature. When turkey has cooked to within 15 to 20 minutes of total cooking
time, 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 centre of inside thigh
muscle adjoining cavity). Return turkey to oven. Continue roasting till turkey is tender —
—meat thermometer should register 185 degrees to 190 degrees. When turkey is done, —
lift from foil to warm platter. Pour drippings into skillet. To increase flavor and color
let simmer for a few minutes. Use in making gravy.

TIMETABLE FOR ROASTING CHICKEN

Ready-to-cook Weight Time
se 5 tbs. 2% to 3 hours
over 6 lbs. 3 to 4 hours

Oven temperature: 325 degrees

GOOSE
6 to 8 Ibs. 3 to 3% hours
10 to 12 Ibs. 334 to 41%, hours
Oven temperature: 325 degrees
DUCK
4 to 6 Ibs. 1% to 2 hours

Oven temperature: 325 degrees