Wednesday, November 20, 2013


Before I start, I am not a doctor nor am I member of the Food and Drug Administration.  This is the way my Grandmother prepared the turkey, my Mother prepared the turkey and I prepare the turkey.  I put stuffing in my turkey which the Food and Drug Administration says, in recent years, is not the way to do it - but I still do it.  So, check with your doctor before you do as I do.  I have had people request how I prepare the turkey so I am telling you.

Make sure the turkey is completely defrosted before you start with it.  First thing to remember is to reach your hand into the turkey and remove the giblets (gizzard, heart, etc.).  Do not throw the giblets out.  Some people use them in the stuffing .  Some people cook them with the turkey and eat them.  Some, like me, use them in the gravy.

Once I have removed the giblets, I completely rinse the turkey - inside and out - with running water.  I pat it dry with a clean towel, put stuffing inside the turkey, and then cover lightly with butter and salt and pepper.  Then I put it in the turkey pan and place it in the oven at 325 degrees.  I also put the giblets in the pan with the turkey.

Usually I have around a 20 pound turkey which I figure should cook for about 6 hours.  During this time I check it on it from time to time and paste it in melted butter.  If it looks like the top is getting done a little faster than the rest of the turkey I take aluminum foil and cover it lightly across the top and down the sides.

When it gets around 5 hours, I check to see if it done or how it is coming by putting a small cut in the side.  When the turkey is done, I remove it from the oven and let it sit for fifteen minutes before I cut it - so as my Grandmother says it can settle.  Them I remove the stuffing into a serving dish,


6 T fat, from roasting pan
6 T flour
1/4 t pepper
3/4 t salt
3 c broth
chopped cooked giblets

Cook fat and flour until nicely browned.  Add seasonings and broth from giblets.  If necessary add enough water to make 3 cups.  Bring to boiling point and simmer 10 minutes.  Add chopped giblets, bring to boiling point.  Serve.

I would also like to say Happy Birthday to Marilyn.  Marilyn says she is a Senior Citizen.  Grandmother Olive, laughed and said she was a child yet.  Wait until Marilyn got her age.



New York State Of Mind said...

Good Morning Everyone,
It is in the 20's here this morning but suppose to hit 42 today. Hope you enjoy Jean's cooking a turkey.


jodie said...

A very Happy Birthday to you. Have a wonderful day. Age is just a number, so enjoy life and keep moving and going places.

New York State Of Mind said...

Thank you, very much Jodie. I usually don't get so excited but I will be 65, a Senior Citizen.


New York State Of Mind said...

We hit a 100,000 page viewers today. In fact we are at 100,055. I can't believe it. This time I am sure, I had my coffee this morning before I looked. I am so surprised, we did it just a little over a year.

Thanks everyone for making it possible and coming to New York State of Mind.


Christine T said...

I like to cook the giblets along side the turkey then dice them up for a treat for the pets. I give the kitties diced up liver and the pug gets the rest. They deserve it! :) In recent years I have cooked the turkey in a reynolds cooking bag and the turkey had a pop up timer. The bird was juicy and cooked perfectly. Which was a change for me since I always seemed to dry it out or undercook hehe.

Countryside Reflections said...

The last couple of years I've been making my turkey in a bag too, but now I wonder if it's a good idea because I hear of so many bad things regarding plastic and heat. But they've always come out juicy and nicely browned. I may go back to Jean's way, and I really like the recipe for Giblet Gravy. Thanks Jean!

Congratulations on the 100,000 page views, and if I remember correctly, your birthday is actually tomorrow Nov. 21st so I'll wish you a Happy Birthday Eve.


New York State Of Mind said...

Hi Christine T,
Myself, I use Butter Ball. They have that pop up timer, too. I think they are great.

I never thought of giving the giblets to Pierre. I will have to do that this year.


New York State Of Mind said...

Hi Doreen,,
I had used that plastic bad, too, but haven't in a while. I use Jean's way now.

Thank you for my birthday, and that we hit 100,000. I really appreciate it.


Veronica said...

Thanks for sharing Jean. This is pretty much the same way I do our turkey. I hope you are having a good week. I am curious and can not remember for sure. How do Jean and her family celebrate Thanksgiving? Obviously being Canadian we have already celebrated our Thanksgiving. Maybe some of our other readers will share what they do to celebrate also. Do most people also get the Friday off work. Our Thanksgiving is always on a Monday so we usually have it over the weekend and enjoy the Monday off. God Bless Veronica

New York State Of Mind said...

Hi Veronica,
Jean is pretty much like I do a turkey, too, now. As yet, I haven't a post for Monday from Jean, so I will ask her if she will tell us about their Thanksgiving. Yes, in most places of employment we get Friday off, too, not all, but most. It gives us a four day weekend.

God Bless,

Melissa M. said...

Another great recipe from Jean! Congratulations on both your milestones (65th birthday and over 100,00 page views!)