DIRECTIONS FOR ROASTING TURKEY

Date: 2015-10-07; view: 451.

Recipes

Wash the turkey thoroughly, remove any pinfeathers, and singe any hairs along the edges of the wings and around the legs. Rub the cavity with the cut side of a half lemon and stuff the bird lightly with any of the suggested stuffings. Close the opening by skewering or sewing it and truss the bird well. Rub the turkey with butter and season with salt and pepper. Place in a large roasting pan and cover with several layers of cheesecloth soaked in butter. Do not add water to the pan. Roast in a preheated 325° oven. Baste several times during roasting period, right through the cheesecloth. Remove the cheesecloth during the last half hour of cooking to allow the turkey to brown. To test whether it is done, move the leg joint up and down – it should give readily – or take several layers of paper towels and squeeze the fleshy part of the drumstick – if properly cooked, it should feel soft. To roast an 8- to 10-pound stuffed turkey, allow 4 to 4½ hours; for a 12- to 14-pound stuffed turkey, allow 5to 5¼ hours; and for a large stuffed turkey, 18 to 20 pounds, allow 6½ to 7½ hours.

TO PREPARE A TURKEY FOR CHRISTMAS DINNER

The turkey should be cooped up and fed some time before Christmas. Three days before it is slaughtered, it should have an English walnut forced down its throat three times a day, and a glass of sherry once a day. The meat will be deliciously tender, and have a fine nutty flavor.

-Mrs. Stephen J. Field, Statesmen's Dishes and How to Cook Them, 1890

Exercise 3.Read the text. Retell it. Look up for more information on Halloween.