Food Historian

Here are a few general guidelines that may help you create a Thanksgiving masterpiece.

Make sure to wash cooking utensils, work surfaces, cutting boards, and your hands with soap after touching raw poultry.

1. Start with a fresh or completely thawed turkey.
2. Remove neck and giblets from the bird cavity.
3. Rinse inside and out with cold water and pat dry lightly with paper towels.
4. Rub body and cavity with salt.
5. Stuff the fresh turkey loosely and truss neck cavity with metal skewers or sew closed with needle and thread - any color thread will do.
6. Tie legs tightly to the tail.
7. Rub entire turkey with paste made of:
   • 4 Tbs softened butter or olive oil
   • 4 tsp salt
   • 2 tsp paprika
8. Place bird on roasting rack in an open pan, breast side up. Add 16 oz water to the bottom of the pan.
9. Place in oven and roast according to this roasting table uncovered.
10. For the last hour of roasting, lay a loose piece of aluminum foil like a tent over the bird.

End of Recipe

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