| Buy a large turkey so you have leftovers: 15 pounds for two, 22 pounds for guests. |
Use a fresh turkey if possible. If frozen, soak it all day in a
sink full of salted cold water to thaw.
Two or three hours before oven time start preparing your
Stuffing. While the stuffing is cooking, prepare the turkey.
Remove the liver, heart and gizzard. Clean and pick the
turkey inside and out. Rub it with salt, pepper and poultry
seasoning, and sprinkle with a little flour. Place the bird in a
large poultry bag and sit it in a large roasting pan. Preheat
the oven at 350 degrees.
When the stuffing is ready, pack as much of it as possible,
still hot, in both ends of the turkey. The hot stuffing
reduces the cooking time. Tie or pin the skin closed over
the stuffing to keep it from falling out. Peel and quarter
several small to medium onions and distribute them inside
the bag. Then tie the bag shut and pierce it six times to
allow air the escape.
The extra stuffing is wrapped in cheesecloth and roasted in
the roaster along with the bird. Pour as much water as you
can get in the roaster. Osmosis will draw it into the bag.
Cover the roaster and put it in the oven for 2 1/2 to 3 1/2
hours, checking every half hour.
An hour before you serve, begin preparing the dishes to be
served with it.
sink full of salted cold water to thaw.
Two or three hours before oven time start preparing your
Stuffing. While the stuffing is cooking, prepare the turkey.
Remove the liver, heart and gizzard. Clean and pick the
turkey inside and out. Rub it with salt, pepper and poultry
seasoning, and sprinkle with a little flour. Place the bird in a
large poultry bag and sit it in a large roasting pan. Preheat
the oven at 350 degrees.
When the stuffing is ready, pack as much of it as possible,
still hot, in both ends of the turkey. The hot stuffing
reduces the cooking time. Tie or pin the skin closed over
the stuffing to keep it from falling out. Peel and quarter
several small to medium onions and distribute them inside
the bag. Then tie the bag shut and pierce it six times to
allow air the escape.
The extra stuffing is wrapped in cheesecloth and roasted in
the roaster along with the bird. Pour as much water as you
can get in the roaster. Osmosis will draw it into the bag.
Cover the roaster and put it in the oven for 2 1/2 to 3 1/2
hours, checking every half hour.
An hour before you serve, begin preparing the dishes to be
served with it.
| The Main Courses Chef presents ... Roast Turkey Dinner at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
