Directions: |
Directions:
Instructions:
Pour 2 generous cups of white wine over the turkey and into the cavity.
Sprinkle soy sauce over the outside of turkey and into the cavity as well.
Take one jar Saucy Susan (do they still make this???) and pour this too over the turkey and into the cavity. Let it marinate for 1 hour.
Cook Turkey at 350 degrees, with no covering, for 2 and ½ to 2 ¾ hours. Breast side up for one hour. Add 2 cups boiling water.
Then turn turkey over and cook breast side down for 1 hour.
Pour wine over the turkey and into the cavity.
Sprinkle soy sauce over the outside of the turkey and into the cavity.
Pour Saucy Susan over the turkey and into the cavity. Let it marinate for an hour.
Roast turkey at 350 degrees, uncovered for 21/2 to 23/4 hours. Breast side up for one hour.
Add 2 cups boiling water,
Turn turkey over once again, breast side up, and cook for an additional ½ to ¾ of an hour, or until the legs wiggle freely.
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Personal
Notes: |
Personal
Notes: Backstory: I was waiting for my sister, Marjie Kern, to send me our mother’s recipe for her turkey when again, the spirit of my mom took over, and the recipe literally fell out by itself from a dog-eared notebook I have stuffed with many, many recipes torn out from newspapers and magazines over a period of 35 years. Didn’t even know I had it! Once again, thank you, Mom! My mother’s turkey is a family staple and the addition of it in this cookbook will hopefully insure its endurance, at least within our family. This turkey travelled well and was well travelled. True story: my mother sat on a plane from NYC to Los Angeles with this turkey on her lap for the entire trip to visit my brother, David. David said the turkey was so expertly wrapped that it was still warm when he ate it. I’m not sure the TSA would allow a fully cooked turkey as an acceptable carry-on today, but there was no length my mother wouldn’t go to in sharing her turkey with family.
A second turkey story, and one Lincoln was present for---maybe around 2006 or so our family came East for Thanksgiving, my mother still living in NYC. Lincoln came in from Ann Arbor, Dick, Gregory and I from LA. We had rented a car to drive up to our Thanksgiving dinner with family in Westchester County but our car didn’t come through. My mother had made a turkey, stuffing and all the trimmings so we dragged the entire meal, up 2 flights of stairs to the platform at the 125th Street Amtrak train station and took the train with all the food to Westchester. It was standing room only on the train but someone took pity on Evy, then 88 years old, and gave her their seat. Once again, she sat with the turkey on her lap for the entire trip. The smell from all the food had everyone on the train wanting us to just rip everything open and share the meal with them. This is NOT an urban legend!
I suspect my mother got the idea of travelling with cooked poultry, accompanied or unaccompanied, from her mother, Rose Dorfman Tanenhaus, aka Grandma Rose. Grandma Rose lived on West 57th Street in Manhattan and made a very good roast chicken. My cousins, Alice, Nancy, Barbara and Susie Brown lived with their parents, Dan and Sylvia Brown, in Riverdale and said Grandma Rose would put her chicken (I’m sure expertly wrapped as well) in a cab, by itself, and pay the cabfare to have it driven all the way up to the North Bronx. And…..she did this often.
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This recipe for Chinese Turkey is from