| 114 | 115 | 116 | 117 | 118 |
| 1 | 39 | 78 | 117 | 156 |
|
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Serving Ideas : Serve with a big bowl of cooked pasta sprinkled with olive oil,
grated Parmesan cheese and chopped fresh oregano. Round out the meal with a
marinated-vegetable salad from the deli.
NOTES : Essential Equipment: shallow bowl or pie pan; 10- or 12-inch
nonstick skillet
Tip
You can use reduced-fat ranch dressing in this recipe.
Nutr. Assoc. : 4944 4681 4866 986
*
Exported from MasterCook *
Roast Turkey
Recipe By
:
Serving Size : 0
Preparation Time :0:00
Categories
: Chapter 3
Poultry & Seafood Main Dishes
Thanksgiving Dinner
Poultry Main Dishes
Amount Measure Ingredient -- Preparation Method
------- ------------ --------------------------------
-
Select a turkey that is plump and meaty with smooth, moist-looking skin.
The skin should be creamy colored. The cut ends of the bones should be
pink to red in color.
If the turkey is frozen, thaw it slowly in the refrigerator, in cold water
or quickly in the microwave, following the manufacturer's directions. A
turkey weighing 8 to 12 pounds will thaw in about 2 days in the
refrigerator. A turkey weighing 20 to 24 pounds will thaw in about 5 days
in the refrigerator. A whole frozen turkey can be safely thawed in cold
water. Leave the turkey in its original wrap, free from tears or holes.
Place in cold water, allowing 30 minutes per pound for thawing, and change
the water often.
Remove the package of giblets (gizzard, heart and neck), if present, from
the neck cavity of the turkey, and discard. Rinse the cavity, or inside of
the turkey, with cool water; pat dry with paper towels. Rub the cavity of
turkey lightly with salt if desired. Do not salt the cavity if you will be
stuffing the turkey.
Stuff the turkey just before roasting-not ahead of time. See Bread
Stuffing. Fill the wishbone area (the neck) with stuffing first. Fasten
the neck skin to the back of the turkey with a skewer. Fold the wings
across the back so the tips are touching.
Place the turkey, breast side up, on a rack in a shallow roasting pan.
Brush with melted margarine or butter. It is not necessary to add water or
to cover the turkey. Place a meat thermometer in the thickest part of
thigh muscle, so thermometer does not touch bone. Follow Timetable (below)
Page
Quick Jump
|