recipes

  Fresh turkeys from Norman’s Market always enhance your Thanksgiving feast. Here are some helpful hints to make your dinner perfect!

  Rub cavity of your turkey with salt and pepper. If turkey is to be stuffed, stuff just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across the back. Fill body cavity lightly; do not over stuff as stuffing will expand. Tuck drumsticks under band of skin or tie ends of drumsticks with twine.

  Place turkey, breast side up on rack in a shallow roasting pan. Brush with vegetable oil or melted butter. Cover with loose cap or tent of aluminum foil. When two thirds done cut the band or twine so the heat can reach inside the thighs. Remove aluminum cap or tent the last forty five minutes for a golden brown turkey.

Time Table for Roasting Turkey
Preheat Oven to 325 Degree
8 – 12 lbs. --- 3 ½ to 4 ½ hours
12 – 16 lbs. --- 4 ½ to 5 ½ hours
16 – 20 lbs. --- 5 ½ to 6 ½ hours
20 – 24 lbs. --- 6 ½ to 7 ½ hours

Time should be cut down by ½ hour for unstuffed turkeys. When turkey is done, remove from oven and let stand for about ½ hour (let him watch what’s going on in the football game). This will make carving much easier!

Favorite Stuffing Recipe
Bread Stuffing
1 ½ cups chopped celery (with leaves)
1 cup finely chopped onions
1 cup margarine or butter
9 cups stuffing croutons
1 tsp. salt
¾ tsp. ground sage
½ tsp. dried thyme leaves
¼ tsp. pepper

Sauté celery and onion in butter until tender. In a large bowl combine all ingredients. Add up to two cups of water or turkey broth until moist.
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Giblet Stuffing: Simmer heart, gizzard and neck from turkey in seasoned water until tender, (1 to 2 hours).
Add liver during the last 5 to 15 minutes of cooking. Drain giblets, chop and add to bread stuffing.

Sausage Stuffing: Prepare bread stuffing as instructed, when mixing add ½ lb. pork sausage and mix well.
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