Recipe to produce 8-10 portions
Turkey (frozen weight) (stripped weight
Lemon thyme leaves
Salt and black peppercorns
Peel and finely slice onion and parsnips—melt butter in pan. Finely dice liver—crush garlic—peel and cube apple—chop thyme leaves and parsley stalks—roughly grind peppercorns—
*Most references suggest 4 hours for a turkey weighing “8 lb.—stripped, unstuffed.” Mine takes 3 hours.
Remove turkey 20 minutes before service and if you can get it into the warming oven—do so. Make gravy with liquid obtained by browning and simmering the giblets and neck in
© 1966 Graham Kerr. All rights reserved.