TURKEY EASY AND DELICIOUS WITH FOIL
Bake the stuffing separately in foil during the last hour of the roasting time. Open and
baste with juices from the turkey 20 minutes Indore taking it from the oven. If you do
stuff the turkey, it does not need additional roasting time.
Wrapping— (If frozen, defrost thoroughly)—Place the trussed bird in the center of a
large sheet of heavy duty foil. Be sure sharp trussing pins have ends iml>edded in the
meat to avoid puncturing foil. Pad sharp ends of drumsticks and wing tips with folds of
foil. Brush all over with softened butter. Bring two ends of foil up over the bird and over
lap 3 to 4 inches on the breast. Smooth down top foil and turn up open ends to hold
juices. No need to make an airtight seal. 18-inch-wide foil will wrap a 16-pound bird
amply. If turkey is larger, splice two widths together with a tight double fold. Don’t use
any more foil than necessary to cover bird.
Meat Thermometer— It used, insert right through the toil in thickest part or turkey
without touching the bone. Turkey is done when it registers 185° to 190°F.
Roasting—Place the foil-wrapped turkey in a shallow roasting pan ... no need to use
a rack. Have the oven preheated to 450°F. Use of this very hot oven is possible because
of the foil wrapping, which gives fast roasting without overbrowning. Approximate
roasting time at 450°F. is as follows: 7-9 pounds, 2X to 2)4 hours; 10-13 pounds, 2X to 3
hours; 14-17 pounds, 3 to 3)4 hours; 18-21 pounds, 3)4 to 3)4 hours; 22-24 pounds, 3)4 to 3X
hours; and 25-27 pounds, 4 to 4X hours.
Look at the turkey while it roasts, if you wish—There is no hann in opening the foil.
Half way through the roasting time, the turkey will be moist and puffed but it will not
be brown . . . and there will lie a small amount of juice in the foil. Open the foil again
20 minutes before the time is up and again brush all over with softened butter or juice in
the foil. Now the thigh joint will move easily and there may be some browning. This is
the time to fold back the foil and brown to a beautiful all-over golden hue.
Making gravy—Lift turkey onto a warm platter. Gravy will be the best ever, since the
foil will contain a good amount of delicious, undiluted juice. Ladle juices into saucepan
and skim off fat. If not brown enough, pour 1 cup juice into a pie plate; return to oven
for 10 minutes to caramelize. Add this to juices in saucepan and broth prepared from
giblets. Season to taste and thicken as usual.
Garnishes—Form silvery cups by molding foil over fruit juice glass. Fringe edges with
scissors. Use to hold glazed onions or other vegetables.
ROYAL PLUM PUDDING
1 package raspberry gelatin
£ teaspoon salt
£ teaspoon ginger
It teaspoon cinnamon
I* teaspoon cloves
1H cups boiling water
n cup raisins
li cup currants
!i cup chopped dates
li cup mixed candied fruits
1 flat can crushed pineapple,
drained
1 cup chopped pecans
Whipped cream
Combine gelatin, salt, ginger,
cinnamon and cloves. Pour water
over mixture and stir until dis
B solved. Add raisins and currants.
| Chill until slightly thickened and
8 fold in remaining fruits and nuts.
Turn into a 3-cup mold and chill
until firm. Garnish with whipped
cream forced through a pastry
hag. Makes 6-8 servings.
i PUMPKIN
Light, golden,
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A solid pack of
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kin for the finest
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That's Festal
Golden I'ie
Pumpkin
^ OR ADI (
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