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Roast Turkey, a Nice Way to Avoid Burning 2
and papers will keep it moist and from burning. If the top paper scorches, replace it with another until the turkey is nearly done; then remove all covering for a few minutes to allow it to brown. Having stewed the giblets (heart, liver, gizzard, etc. ) in a little water while the turkey was baking, chop them fine, and with water or broth in which they were stewed added to the gravy in the pan, thicken a little with browned or unbrowned flour, as you prefer, rubbed smooth in a little cold water, seasoning to taste; serve in a " boat" or bowl, as you have.
Remarks. —If a turkey, or other fowl or meats, are not covered in this way they must be basted often to prevent burning, and you must also be more careful for the first half hour or so not to have the oven as hot as you may if covered. One-and-a-half and two hours, according to the size of the turkey and the heat of the oven, would be required to bake them nicely. Some people -stew and chop the giblets before hand and mix them into the dressing. Each can suit herself in this free country; and a good many also, as well as the author, like quite a sprinkling of cayenne pepper in the dressing, as it seems to remove a peculiar fresh smell coming from the inside of the turkey
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