INGREDIENTS

INSTRUCTIONS

The turkeys that the Pilgrims ate must have been terribly stringy and
tough old birds. In our time we have developed a lovely bird and there is
simply no excuse for dry turkey meat. You can use either a frozen or a
fresh turkey in this recipe, and the injection of butter and sherry will
promise you a moist and lovely feast.
Clean the bird and remove the giblets. Save the giblets and neck for soup
stock. Remove the wing tips, or first section of the wing, and add to the
soup stock. Salt and pepper the bird inside and out, and stuff, if you
wish.
After stuffing, secure the opening with string or thread, or simply close
the opening by folding the skin over it and securing the legs. Instructions
are generally included with the bird. Tie the wings to the body, and the
legs together. Melt the butter and allow to cool for a few minutes (or use
oil). Stir in the dry sherry. Using an injecting needle or plastic flavor
injector (available in most gourmet shops), inject the butter and sherry
mixture into each of the legs, the thighs, and finally the breast. Just put
a bit in 2 or 3 places in each of the mentioned parts. Rub the bird with a
bit more butter or oil and roast in your usual manner.
I bake the bird at 325°, uncovered, about 15 minutes a pound. If you are
stuffing the bird, add 1 hour for the dressing. A 9- to l2-pound stuffed
bird will take between 3-1/2 and 4 hours. A meat thermometer placed in the
thigh should register 180°. Baste the bird with its own juices 2 or 3 times
during the roasting.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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