How my family does Thanksgiving turkey....
Thaw Frozen turkey as directed.
Rinse out turkey with warm water to get rid of the frozen blood and stuff inside it.
We usually get a butterball.
Pull out the bits in the back cavity.
Place the neck, gizzards, heart, etc. in a pan full of water and a little salt. Boil until cooked. Pull meat out of pan and let cool. Save stock for later use.
Set up meat grinder and grind two or three medium onions, quartered and four or five stalks of celery into another pan. Strip meat from neck bones and grind up all the neck meat, gizzards etc. into same pan. put half a stick of butter in that pan and simmer until onion/celery is cooked.
Get an extra large bowl and fill with pepperidge farms sage and onion croûtons. Pour onion/celery/meat/butter over croutons. Take stock water you put aside and use that to make the croutons damp. If you can't get the flavored croutons just get pain croutons or make them in the oven overnight and use poultry seasoning (had to do that in Macedonia).
Stuff Turkey front and back then sew it up.
In a small sauce pan place one stick of butter and two or three tea spoons of paprika. Melt butter and stir in paprika.
Pour butter/paprika mix over turkey and rub all over Turkey.
Preheat over and roast as the directions state in a roasting pan.
Baste at proper intervals with water and then turkey juice.
Last hour place aluminum Foil tent over Turkey to keep breast from drying out.
Remove turkey to cutting board to rest and after pan has cooled down make gravy from drippings.
Extra stuffing goes into baking dish and is baked right along with turkey if you have the space.
Top meal off with mashed potatoes, corn, garlic green beans with bacon, etc.
Mom's Leg of Lamb
Make sure it's as fresh a leg as you can get.
Rinse Leg with water
Place in a Roasting pan Fat Side (outer side) up.
Take Colemans dry mustard powder and rub leg top, bottom and all sides until leg is yellow.
Cut slits in the fat and places fresh sprigs of rosemary and slivers of fresh garlic in the slits.
Cover the top of the leg with slits.
Sprinkle leg in roasting pan with coarse ground black pepper.
Roast.
After first hour baste in a good quality beer.
Best lamb you've ever had! But very rich.
Make Gravy from the Drippings as usual.
Edited by loganinkosovo, 28 June 2019 - 10:19 PM.
