Hungarian Cookbook: Old World Recipes for New World Cooks, Expanded Edition by Yolanda Nagy Fintor

Author:Yolanda Nagy Fintor
Language: eng
Format: mobi, epub, pdf
Publisher: IB Dave's Library
Published: 2009-04-01T07:00:00+00:00

OLD-FASHIONED ROAST TURKEY

Siilt Pulyka

Prepare bread stuffing (see page 106) to fill the bird's cavity or use your choice of stuffing. Allow about '/z cup stuffing per pound of turkey. If you purchased a frozen turkey, be sure it is completely thawed. It takes 3 days to thaw a 15-pound turkey in the refrigerator.

Preheat oven to 325 degrees.

Remove giblet bag from turkey cavity; reserve the heart, liver, giblet, and neck for the gravy. Rinse turkey inside and outside with cold water, and pat dry with paper towels. Rub salt and pepper into cavity.

Loosely pack stuffing into neck and breast cavity and skewer or truss both ends to hold stuffing in place. Place any excess stuffing in a greased baking dish and put into the oven during last hour of turkey's cooking time.

Tie drumsticks together with kitchen twine, and tuck wings under bird to keep tips from burning.

Spray a shallow roasting pan with vegetable oil. Place turkey, breast-side up into the pan. Combine butter and lemon juice, and brush over turkey.

Place the turkey on a rack in the bottom third of the oven. Roast, uncovered, until the meat thermometer placed in one of the thighs reaches 175 degrees. A turkey requires 20 minutes per pound of roasting time. The stuffing must reach 165 degrees for safe eating. Continue to baste with the melted butter every half hour. When the turkey is done, let it rest at room temperature for 20 minutes before carving.

SERVES 8 TO 10

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