WITH POPCORN STUFFING*
Sooner or later every domestic chef has to cook the holiday turkey.
Hopefully this will make the formidable task somewhat easier. Since the
turkey probably will be frozen, it is important to remember that for roasting, the
bird must be completely thawed. This procedure will take several hours,
and in the case of very large birds, up to two days.
Well in advance of cooking the turkey, you should make sure that you
have a roasting dish large enough to fit the bird in; also remember that
there should be room for roasting the vegetables, and, of course, that
your oven must be large enough. Get up early in the morning and allow up
to 5-6 hours roasting time for a large turkey, including 1-1/2 hours for
To stuff the turkey it is recommended that you have stale bread for
the stuffing. This can be covered over for several days and made into
crumbs in readiness, thus saving precious time on the holiday. It is not
recommended that the bird should be stuffed the night before and kept in
the refrigerator. It is best that if the stuffing is made earlier, it be
refrigerated and kept separate from the bird.
Stuff the bird early on the morning of the feast.. Remove the giblets
and neck from the thawed bird and put in a saucepan with water to cover, a
bay leaf, peppercorns and salt. Simmer for at least 1 hour. The stock can
then be strained and used for gravy and if liked, the giblets can be
chopped and added to the gravy.
(sufficient for a 6-pound bird)
3 cups soft bread
1 teaspoon fresh thyme leaves
2 onions chopped
1 teaspoon salt
3 tablespoons chopped parsley
1/4 teaspoon pepper
1 tablespoon chopped fresh
1 cup popping corn
Put the bread crumbs into a mixing bowl with the onion.
(Coarse onion will not cook, so cut it finely). Add the chopped herbs,
salt and pepper, then stir in the eggs until all is lightly bound
together. Use this to fill the cavity of the bird, allowing sufficient
room for the popping corn to be packed in last. Use the sausages to fill
the neck cavity of the bird. Do not pack the stuffing in hard. Use small
skewers to secure the skin of the bird over the stuffing.
To roast the bird: Place the bird in a greased baking dish and
pour a small quantity of melted butter over the top of the bird and cover
with foil (allow sufficient air gaps). Baste frequently as this helps
develop an even glossy golden brown skin.
How to determine if the turkey is
- Skin will be a golden
- Temperature button (thermometer) will have popped
- Backside of the
bird will have been blown open
- Skewers will be protruding from the
wall opposite the oven
- Oven door will be lying on the kitchen floor
WARNING: This is a Joke
Do Not Try This Recipe at Home
Mom and the Turkey
A classic tale for your holiday fun and to share with your family and friends
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