We are going to reexamine procedures for roasting poultry in anticipation of Thanksgiving Day next week.
We turn to a very old friend, Betty Crocker’s Picture Cookbook, copyrighted 1950, that has step-by-step instructions for anyone from the novice in the kitchen to old hands who want to rethink the techniques they have been using for many years.
There are some stuffing recipes, alternating for different types of poultry.
We have included some DON’Ts for success in roasting poultry, as well as hints for thawing frozen turkeys, and what to do with the giblets after you’ve cooked them.
Please email your recipes to: news@theapopkachief.com or mail them to The Apopka Chief, P.O. Box 880, Apopka, 32704-0880. And send us not only your recipes but ideas for future recipe columns as well.
BETTY CROCKER’S ROAST POULTRY
Recipe from Betty Crocker’s Picture Cook Book, Copyright 1950
POULTRY:
Although the following instructions are general and used for any poultry, including chicken, turkey, duck, or goose, we start with a fresh turkey, or one that has been frozen and thoroughly thawed.
DOs in Roasting Poultry:
Wash the bird inside and out. Dry well. Rub inside with salt (1/8 teaspoon per pound).
If you wish to stuff the bird, fill neck cavity with stuffing. Fasten neck skin to back with skewer or pin. A layer of stuffing may be inserted under skin of breast to protect breast.
Stuff cavity loosely. Do not pack; stuffing will expand while cooking.
Fasten opening with skewers, about an inch or so apart, then lace shut with cord, crisscrossing across cavity from pin to pin; using the same cord, tie leg ends to tail. Bring cord crisscross over back, around base of wings. Tie. Lift wing tips up and over back for a natural brace when turned over.
When 3/4 done, carefully turn breast up.*(See below.) If using a flat rack, tip bird so one side of breast rests on rack. When half done, turn to other side to roast the bird evenly.
Brush entire bird with unsalted fat. Place on rack breast side down, (some cooks say, but large birds are difficult to turn later). Cover with cloth dipped in melted fat. Place in oven set at proper temperature. See below. Keep cloth moistened in drippings.
*A smart new way to roast bird without watching is: cover with aluminum foil instead of cloth. Bird will brown and be tender and moist. Remove foil the last 20 minutes to brown.
The meat thermometer will register 180 degrees when meat is done. If you do not have a meat thermometer, bird is fully cooked: when you press the fleshy part of drumstick the meat feels soft. Also move drumstick up and down. If it gives readily or breaks, it is done.
General temperature instructions for a whole turkey:
8 to 10 pounds, 325 degrees for 3 to 3-1/2 hours;
10 to 14 pounds, 325 degrees for 3-1/2 to 4 hours;
14 to 18 pounds, 300 degrees for 4 to 4-1/2 hours;
18 to 20 pounds, 300 degrees for 4-1/2 to 6 hours.
Half turkey, 325 degrees for 25 to 30 minutes per pound.
Allow the bird to rest about 20 minutes after coming out of the oven before carving.
DON’Ts in Roasting Poultry:
Don’t add any water.
Don’t season outside.
Don’t prick skin.
Don’t cover except with cloth or foil.
Don’t overcook (becomes dry and stringy).
ROAST CHICKEN:
Prepare and follow general directions for roasting.
ROAST GOOSE:
Prepare and follow general directions for roasting.
DO NOT brush with fat;
DO NOT cover with cloth;
DO NOT baste.
Pour off fat as it accumulates in the pan. If goose is very fat, parboil first for 20 minutes.
ROAST DUCK:
Follow directions above for Roast Goose.
Some prefer no stuffing. Use a whole onion, quartered apple, a few celery stalks with leaves. Discard the vegetables after roasting.
ROAST WILD DUCK:
Most of our hunters and their families say:
Prepare as for Roast Duck, above. Place quartered apples, sliced orange, slices of onion, and a few celery leaves in the cavity (discard after roasting), or fill with the suggested vegetable stuffing below.
To roast: for a brown crispy crust, roast uncovered in 425 degree (hot oven). Baste several times with hot water at first, then with juices in pan or a wine, until moderately well done, tender and juicy (1/2 to 1 hour, depending on size and age of duck). If preferred, duck can be roasted longer in a moderate oven.
To glaze: the last few minutes and just before serving, brush with a mixture of orange juice and currant jelly.
To garnish: use slices of orange topped with currant jelly.
For stuffed wild duck, the experts say to use a mixture of equal parts of chopped carrots, onion, and celery sautéed in butter, and then surround wild duck with the sautéed vegetables. The flavor is extended in them.
HOW TO DEFROST FROZEN POULTRY:
Leave bird in its original moisture-proof wrapping and place on rack in refrigerator for one to three days, depending on size. OR…
Place unwrapped bird in pan under running cold water or out in room temperature for two to four hours, depending on size. NOTE: Prompt cooking after defrosting is best. Do not refreeze!
WHAT TO DO WITH THE GIBLETS:
Simmer the heart, gizzard, and neck in seasoned water until tender, for one to two hours. Add the liver the last 5 to 15 minutes. Use meat and broth for gravy, soup, stuffing, etc.
BREAD STUFFING:
First prepare, coarse or fine crumbs as desired:
For 12-pound turkey (3 quarts of stuffing)
12 cups (3 quarts) coarse or fine crumbs
1 cup fat (use butter, poultry fat, margarine, vegetable shortening, or fresh bacon fat)
Add and cook until yellow (stirring occasionally):
3/4 cup finely minced onion
Stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in lightly, the seasonings:
1-1/2 cup chopped celery (stalks and leaves)
2 tablespoons salt
1 teaspoon pepper
1 tablespoon crumbled dried herbs (suit to taste, using sage, thyme, etc.) or poultry seasoning (to taste) and remaining crumbs.
For dry stuffing, add little or no liquid. For moist stuffing, mix in lightly with fork just enough hot water to moisten dry crumbs. Cool and place stuffing in bird.
For 4-pound chicken (1 quart of stuffing)
4 cups (1 quart) coarse or fine crumbs
1/3 cup fat (use butter, poultry fat, margarine, vegetable shortening, or fresh bacon fat)
Add and cook until yellow (stirring occasionally):
1/4 cup finely minced onion
Stir in some of the bread crumbs. Heat, stirring to prevent excessive browning. Turn into deep bowl. Mix in lightly, the seasonings:
1/2 cup chopped celery (stalks and leaves)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon crumbled dried herbs (suit to taste, using sage, thyme, etc.) or poultry seasoning (to taste) and remaining crumbs.
SAUSAGE STUFFING:
Follow recipe above for Bread Stuffing except omit salt, and add fresh pork sausage, crumbled and browned over low heat. Use 1/3 pound sausage for 1 quart of stuffing, 1 pound for three quarts. Use the sausage fat in place of part of other fat in stuffing.
CELERY STUFFING:
Follow recipe above for 1 quart of Bread Stuffing, increasing chopped celery to 1-1/2 cups. Omit sage, poultry seasoning, and add 1 tablespoon lemon juice and 1 tablespoon minced parsley.
MUSHROOM-WILD RICE STUFFING:
Elegant with roast pork or braised veal…
Melt in heavy skillet 1/2 cup butter or other fat. Add and cook for 5 minutes 1 pound of sliced fresh mushrooms (or 1 8-ounce can). Remove mushrooms. Add 1/2 cup chopped onion, 1/2 cup minced parsley, 1 cup chopped celery. When onions turn yellow, add 1/3 cup water, 4 cups cooked wild rice, 1-1/2 teaspoon salt, 1/8 teaspoon pepper. Add another 1/3 cup water and the cooked mushrooms. Simmer 15 minutes.
WHAT KIND OF STUFFING SHOULD I USE?
For Turkey: The Sausage Stuffing gives special zest, and it bastes the inside.
For Chicken: The Celery variation of the Bread Stuffing.
For Goose: Use a dry (goose is fat), savory, tart dressing. Apple, raisins, or chestnuts may be added to Bread Stuffing.
For Duck: An orange stuffing is delicious. Make Bread Stuffing except use orange juice in place of water. Add orange rind.
