PERFECT ROAST TURKEY
(Serves 8)

12 LB. TURKEY
2 TSP. SALT
1/4 TSP. PEPPER
1/2 C. BUTTER
GRINDING OF PEPPER
2 SLICES OF BACON
2 C. WATER
1 ONION STUCK WITH 3 CLOVES
1 STALK OF CELERY
2 CARROTS
2 BAY LEAVES
5 SPRIGS OF PARSLEY
1/2 TSP. THYME

GRAVY
1 QUART WATER
6 T. FLOUR
3 C. STOCK

STUFFING
1/2 C. MELTED BUTTER
2 CHOPPED ONIONS
2 CHOPPED CELERY STALKS
1 C. FINELY DICED HAM
1 C. FINELY DICED CHICKEN MEAT
1/2 C. BREAKFAST SAUSAGE
6 C. DRY BREAD CRUMBS
4 LIGHTLY BEATEN EGGS
1 TSP. CRUMBLED SAGE
1/4 TSP. PEPPER
1/4 SP. THYME
1/4 SP. MACE
1/4 TSP. MARJORAM
1. TSP. SALT
1/2 C. CHICKEN STOCK

 

 

OVEN 325o
RUB INSIDE OF TURKEY WITH 1 TSP. SALT AND PEPPER.
STUFF BODY AND NECK CAVITY AND TRUSS LEGS AND WINGS.
RUB SKIN WITH BUTTER AND SPRINKLE WITH 1 TSP. SALT AND PEPPER
PLACE IN ROASTING PAN.
ADD 2 C. WATER TO THE PAN AND PLACE ONION, CELERY, CARROTS, BAY LEAVES, PARLSLEY AND THYME AROUND THE TURKEY.
COOK TURKEY BETWEEN 3-1/2 TO 4 HOURS. (AROUND 15 MINUTES A POUND.) BASTING EVERY 30 MINUTES WITH PAN DRIPPINGS.
PLACE ON HEATED PLATTER AND SERVE WITH GIBLET GRAVY.

GRAVY
WHILE TURKEY IS COOKING SIMMER GIBLETS, NECK AND WING TIPS IN WATER FOR 2 HOURS. REMOVE GIBLET AND NECK MEAT AND CHOP FINE.
WHEN TURKEY IS ON PLATTER, STRAIN ANY LIQUID FROM THE ROASTING PAN INTO A SMALL BOWL ALLOWING THE FAT TO RISE TO THE TOP.
SKIM ABOUT 6 T. OF FAT AND PLACE IN ROASTING PAN.
ADD 6 T. FLOUR. STIR AND COOK FOR ABOUT 5 MINUTES, GETTING UP ALL BROWNED BITS FROM PAN.
REMOVE EXCESS FAT FROM THE REMAINING STRAINED LIQUID AND ADD ENOUGH GIBLET WATER TO MAKE 3 CUPS.
COOK AND STIR UNTIL THICKENED.
ADD CHOPPED GIBLETS.

STUFFING
IN SKILLET MELT BUTTER.
ADD ONIONS AND CELERY. COOK OVER LOW HEAT FOR 10 MINUTES.
ADD HAM, CHICKEN AND SAUSAGE AND COOK 5 MINUTES MORE, STIRRING OCCASIONALLY.
POUR THE MIXTURE OVER THE BREAD.
ADD THE EGGS, SAGE, PEPPER, THHYME, MACE, MARJORAM AND SALT.
MIX LIGHTLY AND ADD CHICKEN BROTH TO MOISTEN.
STUFF TURKEY LIGHTLY..