Now what Thanksgiving prep would be complete without Butter? it really is a great way to roast a turkey, as is shown in this little video. One can also lift the skin a bit at the back and neck and put butter under, careful to lay it back down again. Olive oil also works nice for this and adds a different flavor.
Let us hope no one in the 1950’s or even today for that matter, found this sad little meal on their table.
Last year I roasted my Turkey for the first hour with only butter on, to seal in the juices, then the rest of the time with the lid on. I only took the lid off for the last 30 minutes or so, to nicely brown the skin. This seemed to really make it juicy.
Here are roasting instructions from one of my vintage magazines. I shall share more of it with you this week. This is the roasting. There is carving as well.
Here are some stuffing recipes. The first is for a roast duck, an alternative offered in this issue for Thanksgiving. But, I think it would be lovely in a turkey as well.
I am making oyster stuffing this year and might try this recipe: Oyster stuffing is often a tradition here in New England. Last year I made a cornbread maple syrup stuffing, that was so lovely. Though, I don’t necessarily follow recipes to a tee, any longer. I know the gist of stuffing, as I make it more often than just at Thanksgiving, so it will most likely be a pinch of this a dash of that. Sometimes make your bread into an almost crouton is a good way to do it as well. The day before or even two days before, cut up your bread into cubes and season as you like then lightly bake to harden. Then you can taste the seasoning before you make it into a stuffing. It is rather like a homemade version of ‘box stuffing’.
For my American readers, are you doing anything special this year for Thanksgiving? Or any good recipes to share?