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2014


Woolworth's Roast Turkey

Woolworth's Turkey for Dripping Yield
105 1 oz portions, 1 lb drippings, 
2 Oz slicing scrap, and 9 3/4 oz neck pickings

Turkey(as purchased)				23 lb 12 oz
Turkey(cleaned - breast, legs, thighs)		20 lb 6 oz
Primex Shortening				10 oz
Onion						4 oz
Carrots						4 oz
Celery						4 oz

Rub breast & legs with shortening. Add carrots, onions, and celery
which have been cleaned and cut into 1 inch pieces. Place into 
325 oven and roast for 2 hours and 15 minutes. Baste several times 
during roasting.

Woolworth's Turkey Stock

Woolworth's Turkey stock #1
made with neck, wings, liver, gizzard, and heart from above.
5 1/2 quarts 

Turkey back, neck, wings, liver, gizzard, and heart from 23 lb 12 oz bird prepared above
Carrots			4 oz
Onions			4 oz
Celery			8 oz
Salt			1 oz
Water			6 quarts

Place all in stock pot. Bring to boil and simmer covered for 1 1/2 hours. 
Strain, save bones for stock #2 and save giblets for gravy.			
-------------------------------
Woolworth's Turkey stock #2
Made from bones after roasted turkey has been removed
3 quarts stock + 6 3/4 oz pickings that can be used for croquettes

Bones from Turkey
Carrots			4 oz
Onions			4 oz
Celery with leaves	4 oz
Salt			1/2 oz
Water			4 quarts

Place all in stock pot. Bring to boil and simmer covered for 1 1/2 hours.
Strain.  Remove any meat left on bones and save pickings for croquettes.
------------------------------------------------------------------------------
Total yield for the two stocks is 8 1/2 quarts. 2 Gallons of combined stocks
needed for gravy below.

Woolworth's Turkey Gravy

Woolworth's Turkey Gravy
99 3 oz portions

Drippings from roasted turkey		1 lb
Primex (shortening)			12 oz
Flour					1 lb 4 oz
Turkey stock #1 & #2 combined		2 gallons
Pepper					1/8 oz
Salt					1 1/2 oz
Fine chopped giblets saved from #1

In pan in which turkey has been roasted, leave in vegetables that were roasted with turkey.
Add shortening & melt. Add flour. Brown carefully, stir with wire whip  to prevent scorching.
When brown, add hot turkey stock gradually, stirring with wire whip to prevent limping.
When all stock has been added, bring bak to boil & simmer 5 minutes. Add seasonings and
finely chopped giblets.
If turkey gravy needs straining, which it should not, strain before adding chopped giblets.

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