SUBJECT>Re: RECIPES
POSTER>connie ray
EMAIL>minerva1214@hotmail.com
DATE>Thursday, 26 November 1998, at 12:02 a.m.
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<P>Congrats on your marriage! I don't have a really organized way of cooking turkey but maybe this will help. I rub my freshly washed turkey with oil and cook it breast side down in a covered roasting pan at 350 with a can of chicken broth,(plan on about 15-20 minutes per pound, sometimes I cook it longer at 300. The longer and slower it cooks the more tender it will be) I baste it with the juices in the pan about every 45 minutes after the first couple of hours.I turn the turkey over(breast up)and uncover it for the last 40-60 minutes.The turkey is done when the legs are easily removed and no pink juice leaks from a deep pierce of the breast. I like to use bread crumbs or dry cornbread pieces for stuffing. I saute celery slices, chopped onion, salt,pepper and add them to the crumbs and then use broth or turkey drippings to moisten. Some people boil and chop up the giblets to add it. I either bake it in a corner of the roasting pan with the turkey for the last 1 1/2 hour of cooking time or in a separate pen altogether ( sometimes you need to add more liquid periodically if it starts looking too dried out) Remember...if you choose to stuff the turkey it makes the cooking time longer, so add an extra hour or hour and a half. I hope this has helped a little. Good luck and happy cooking!