SK
2 4 Se:

ADVENTURES IN COOKING 75

Poultry and Dressings

ROASTING A TURKEY

(about 14 lbs. when ready for oven)

Cut neck off and use in other ways. Have turkey clean, wipe inside and out
with a damp cloth. Stuff loosely with your favorite dressing and sew or
fasten with skewers. Put dressing and heart in cavity where crop has been
taken out, sew skin over part where the neck was taken out. Tie legs
together, and wind strong cord around turkey wings and tie firmly so it
can be lifted up by the cord, and not have to be pierced by forks. Place
bird breast up in open pan in oven at 300 deg. for 3 hours then turn to
let juice run into the breast, and roast another 2 hours. Total time 5 hours.
If you wish to use a meat thermometer insert it inside of the thigh and
roast until temperature reaches 195 deg. to 200 deg.

DRESSING FOR 12-14 LB. TURKEY

10 cups bread crumbs 1 tbsp poultry dressing
1 cup chopped onion 1 tbsp parsley
Y% cup butter or shortening salt and pepper to taste

Melt butter or shortening in frying pan, add chopped onion with bread
crumbs and seasonings. (Some like dressing dry and some like it moist.)
Use about ¥2 cup warm water to moisten the crumbs.