Wednesday, November 15, 2000
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Wednesday, November 15, 2000 |
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Turkey tips hotline offers good advice Intimidated by Tom Turkey? Have no fear, the Turkey Tips Hotline is here. Between Nov. 1 and Dec. 31,
Reynolds Kitchens To prepare a foil-wrapped roasted turkey, begin with an eight to 245 pound thawed turkey, vegetable oil and a package of aluminum foil. PREHEAT oven to 450 degrees fahrenheit. Remove neck and giblets from turkey; rinse turkey and pat dry. If desired, loosely stuff turkey. Brush with oil. TEAR off a sheet of aluminum foil two-and-a-half times longer than turkey, Place turkey lengthwise in center of foil sheet. CLOSE foil loosely by overlapping the ends. Turn up short sides of foil to hold in juices. Do not seal airtight. Place foil wrapped turkey in roasting pan at least two inches deep. Insert meat thermometer through foil into thickest part of inner thigh, not touching bone. ROAST turkey until meat thermometer reads 180 degrees fahrenheit. For approximate roasting times, see chart. For stuffed turkey, add 30 minutes to roasting time. To brown turkey, open and turn back foil 30 minutes before roasting is finished. For easy slicing, cover turkey with foil and let stand 15 minutes. Makes 10 to 30 servings.
Thanksgiving Dinner Revisited
· 4 sheets (12 X 18-inches each) aluminum foil · 2 cups prepared stuffing · 2 cups mashed potatoes · 12 to 16 slices cooked turkey (1 pound) · 1 jar (12 oz.) turkey gravy · 1/2 teaspoon dried sage or thyme · 1/4 teaspoon pepper · 1 cup dried cranberries
PREHEAT oven to 450 degrees fahrenheit CENTER 1/2 cup stuffing and 1/2 cup potatoes on each sheet of aluminum foil. Top with one-fourth of the sliced turkey. Combine gravy, sage and pepper; spoon over turkey. Sprinkle with cranberries. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. BAKE 15 TO 18 minutes on a cookie sheet in oven. MAKES 4 servings.
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