Turkey is the main course on Thanksgiving and should be cooked to perfection. There are several ways to cook a Turkey. You can deep fry a turkey, or the traditional method of baking a turkey.
No matter how you choose to cook your turkey, you should make sure you allow enough thawing time, so that your turkey will cook evenly and stay juicy. When choosing your Turkey make sure you check the size. Too big of a Turkey and you will have more leftovers than you can eat.
Watch this video to learn how to cook a turkey in just 2 hours! Fast and Easy Turkey! 2 hour turkey recipes!
Old Fashioned Turkey Recipes are the best! Remember when you couldn’t wait to go to your families to eat that big juicy Turkey. Those were the great Old Fashioned Turkey Recipes that are worth keeping around and what many traditions are built on today.
When preparing Thanksgiving recipes, make a list of desserts and side dishes you would like to prepare. This will help in more ways than one. It will make your grocery shopping easier and you will have a planned menu to go by. This is one way to eliminate double dishes if more than one person is bringing food.
Old Fashioned Turkey Recipe
- 4 tablespoons butter
- 3 tablespoons flour
- 1 rib of celery
- 1 onion, quartered
- 1 12-16 lb. turkey
- 1/4 cup butter
- 2/3 cup boiling water or use stock from giblets
- 4 tablespoons fat from pan
- 4 tablespoons flour
- 2 cups juice from pan and/or stock from giblets
- giblet meat, finely chopped
- hard-boiled eggs, chopped
- Place the cleaned, dry turkey on its back in the roasting pan and rub the entire surface with salt. Mix 4 Tbls. of melted butter with 3 Tbls. of flour to make a paste.
- Spread over the breast and legs. Insert celery and onion in cavity.
- Place in oven at 450 until flour starts to brown; reduce heat to 300 and baste frequently with the remaining butter mixed with the water or stock.
- After this mix is used up, baste with pan drippings.
- If you wish a crisper crust on the bird, sprinkle flour lightly over its surface 2-3 times while roasting. If the legs brown too rapidly, cover with a tent of aluminum foil, but a loose one; or a thin cloth moistened with fat.
- The best temperature is 300 but never over 350. Use a meat thermometer or follow the cooking chart for doneness. To make the gravy use the drippings left from cooking.
- Remove the bird from the pan and drain the pan. Now, brown 4 Tbls. of fat and 4 Tbls. of flour in the pan; add 2 cups of juices from the pan and stock made from the giblets.
- Cook until thick, add giblets, finely chopped, and chopped hard-boiled eggs if you wish.
Old Fashioned Turkey Recipe Video
Old Fashioned Turkey Pictures