Archive for Turkey

Thanksgiving Turkey

It’s turkey time.

November 1980

Thanksgiving is coming up this month and that usually means roasting a turkey for the holiday dinner. Elaine Broadhurst of Broadhurst Turkey Farm has cooked a lot of big birds in her time and they always turn out moist and succulent.


Roast Turkey

Choose either a hen or tom turkey since both have equally good meat. Rub the exterior of the turkey with fat. I prefer rendered bacon fat, but butter can be used instead. Use generously. Then rub salt inside the big cavity, the neck cavity and the outside of the bird. A 20 to 22 pound turkey takes 2/3 cup salt while a 10 to 14 pound one requires 1/3 cup of salt.

Place turkey on a rack in the bottom on a large roaster. Put on lid, but leave the vent open. Bake at 325°F oven 6 ½ hours for a 20 to 22 pound turkey and 4 ½ hours for a 10 to 14 pound turkey.

Set giblets to boil in 2 or 3 cups water and cook until tender. Cut into small pieces. One hour before the roasting time is completed pour off the broth that has collected in the bottom of the roaster. Remove roaster lid and bake the remaining hour uncovered so the bird will brown.

Make dressing with part of the broth and make gravy with the rest. To make the gravy use 3 cups of hot broth or broth and milk mixed. Combine ½ cup of flour with an additional cup of cold milk. Add this flour paste to the hot broth and stir and cook until thick. If it gets lumpy, beat with an electric mixer. Add the giblets. Season to taste. Keep hot until serving time.

Take turkey out of oven at correct time and let it stand 20 minutes at room temperature before slicing and serving. (Lift turkey from the roaster with the rack supporting it.)


If you want a different pumpkin dessert to finish off the big dinner, try this cake roll. It requires no last minute work. It also makes a nice dessert for a club meeting or a party, I got the recipe from Eleanor Schirer after she brought one to work. Her father, Calarence Schirer, farms north of Sedgwick

Pumpkin Cake Roll


3 eggs

1 cup sugar

2/3 cup pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

½ teaspoon salt

1 cup finely chopped walnuts



1 cup powdered sugar

6 ozs. Cream cheese

4 tablespoons margarine

½ teaspoon vanilla

To prepare cake beat 3 eggs for 5 minutes. Gradually beat in one cup of sugar. Stir in the pumpkin and lemon juice. Sift dry ingredients.

Fold dry ingredients into pumpkin mixture. Spread on greased and floured 15” x 10” x 1” inch jelly roll pan. Top with the nuts.

Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Roll towel and sake from narrow end. Cool. Unroll. Spread with filling. Roll and chill. Slice and serve.



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