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November 10, 1995 - Image 132

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-11-10

Disclaimer: Computer generated plain text may have errors. Read more about this.

nz

Serve The Turkey,
Don't Be One

EILEEN GOLTZ SPECIAL TO THE JEWISH NEWS

ood morning, class. Wel-
come to Turkey 101. I will
be your instructor Ms. Cran
Berry and this is my assis-
tant, Mr. Gray Vee.
Today we will be learning the
do's and don'ts of how to prepare
and serve you holiday bird.
The turkey is our friend. When
trying to figure out just how much
of our friend you'll need to feed the
assortment of guests you'll be en-
tertaining, estimate approx 1/2 to
3/4 lb. of precooked weight per per-
son.
To thaw your frozen turkey let
it set in refrigerator for 2 to 4 days
depending on it's size. If you need
it sooner than that and its pack-
aging is airtight, place it under
cold water until bird is malleable.
Rinse the bird inside and out and
pat dry.
Now it's time to bake your bird.
Place the turkey breast side up on
a rack in a shallow pan. Grease
the entire breast and legs of the
turkey with either oil or mar-
garine, season with favorite sea-
sonings. Don't cover pan or add
water. Totally covering a turkey
while cooking prevents the skin
from crisping up. Cover the turkey
loosely with foil, (like a tent) then
press the foil tightly at ends of
drumsticks and neck so they won't
cook faster then the rest of the
turkey. Don't let the foil touch the
top or sides of the bird. Cook at
about 325 and baste occasionally
with a fat ( margarine, oil, etc.) or
marinade if you prefer.

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The internal temperature of the
turkey (when done) should be no
less than 185. A pop up indicator
is just as good as a meat ther-
mometer. Stick the meat ther-
mometer into the thickest part of
the thigh. Check the turkey for
doneness approx 30 min before
you think it will be done. (accord-
ing to the chart) by moving the
drumstick up and down. If it gives
easily or breaks it's done.
I don't like to stuff turkeys (I
bake the stuffing separately) but,
if you do, NEVER stuffit ahead of
time. Stuff it just before you cook
it. When the turkey is done, allow
it to sit or "rest" for 20 to 30 min-

utes before carving. Don't forget
to remove stuffing as soon as pos-
sible.
Class, we've reached the end of
our time together. Remember our
turkey final is in just a few days
so, if you have any questions and
I'm not available you can get all
the help you need by calling 1-800-
323-4848, it's a Turkey help line
offered by Butterball.
Mr. Gray Vee, please tell the
class all about the extra credit as-
signment:
Remove turkey from roasting
pan and pour drippings (fat and
meat juices) into a measuring cup.
Return 3 T. of fat and 3 T. of flour
to the roasting pan, blend thor-
oughly. Place the roasting pan on
a burner and heat slowly over low
heat until the fat and flour are
browned. Add water or broth to
meat juices to make 2 cups. Add
the liquid to the fat and flour.
Cook, stirring constantly until the
gravy is smooth and thick, Sim-
mer about 5 minutes and serve.
The following recipes are guar-
anteed to please the most dis-
criminating palate and will help
round out the perfect Thanksgiv-
ing meal.

CREAM OF ASPARAGUS
SOUP

1/4 cup margarine
1/4 cup chopped onion
1/4 cup flour
2 cups chicken broth
1 teaspoon nutmeg
salt to taste
2 tablespoons chicken bouillon
2 cups nondairy creamer
2 cups fresh or cooked chopped
asparagus
herbed croutons

In a large saucepan saute the
onions in the butter. Cook until
transparent. Stir in flour and cook
for about 1 minute. Blend in the
broth, nutmeg, salt, chicken bouil-
lon and non dairy creamer. Bring
to a boil. Add the asparagus and
reduce the heat. Simmer for 25 to
30 minutes. Remove from heat
and pour into a food processor or
blender. Puree until smooth. Re-
turn to saucepan and bring to a
boil. Sprinkle herbed croutons on
top of the soup just before serving.
Serves 4 to 6.

LAZY DAY CARROT
MUFFINS (FANTASTIC
PARVE MUFFIN)

2 cups flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 salt
2 cups peeled and shredded
carrots
1 large Granny Smith apple,
cored, peeled and chopped
1/2 cup raisins

SERVE THE TURKEY page 114

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