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HOLIDAY TURKEY
1 – 16-22 pound turkey
Worcestershire sauce
Seasoned salt
2-3 teaspoons cornstarch
1 teaspoon browning and seasoning
sauce
1
/4 cup water
Remove neck and giblet packet from the
turkey. Rinse turkey well. Rub a small
amount of Worcestershire sauce into the skin
and sprinkle with seasoning salt or your
favorite combination of herbs. Insert an oven
thermometer in the thickest part of the breast
near the leg. Calculate the approximate
cooking time at 15 minutes per pound *.
Place the turkey directly on the BROILING/
ROASTING RACK in the DRIPPING/
BAKING PAN. Slide the pan into rails at the
bottom. Set the oven to 325˚F. Roast for
4 – 5
1
/2 hours. Check the temperature on
the meat thermometer occasionally. Continue
to cook until the thermometer reads 170˚F or
the pop-up timer pops. Remove the turkey.
Allow turkey to stand for about 15 minutes
before carving. The turkey will
continue to cook and the thermometer should
read 180˚F before carving. Skim the fat from
the juices that have accumulated in the pan.
Pour these drippings into a small saucepan
and add about 1 tablespoon of cornstarch
and the browning and seasoning sauce
dissolved in
1
/4 cup of water. ** Cook for 5
minutes or until the gravy boils and thickens
slightly. Pour the gravy into a pitcher and
serve with the sliced turkey.
Makes 16-24 servings
* If the turkey is stuffed, roast 20 minutes per lb.
**If more gravy is desired add an envelope of
turkey gravy mix dissolved in 1 cup of water or a
can of prepared gravy to the drippings.
FRUITY SMOKED HAM
AND YAM DINNER
1 half (6-8 pound) or whole (12-16
pound) smoked ham, bone-in
1
/2 cup sweet and sour sauce
1 tablespoon raspberry or strawberry
jam
1
/2 cup orange juice
1 cup ginger ale
2 tablespoons cornstarch
6 medium-size yams (about 2 pounds)
Combine the sauce, jam, juice, ginger
ale and cornstarch. Set aside. Place
the ham directly on the
BROILING/ROASTING RACK in the
DRIP/BAKING PAN. Insert a meat
thermometer into the center of the ham
away from the bone. Calculate the
approximate cooking time at 15 minutes
per pound. Slide the pan into the rails
at the bottom. Set the oven to 325˚F.
Roast 1
1
/2 - 2 hours. Check the
temperature on the meat thermometer
occasionally. One hour before the ham
is done, place the yams on the rack
around the ham and brush the sauce on
the ham. Pour the remaining sauce into
the pan. Continue to cook until the
thermometer reads 140˚F, if using fully
cooked ham or 160˚F, if using uncooked
ham. Remove the ham to a board and
allow to stand for 10 minutes before
carving. Wrap the yams in foil to keep
warm while carving the ham. Skim fat
from sauce and pour into a fat
separator to remove. Pour the sauce
into a pitcher and serve with the sliced
ham.
Makes 6 to 18 servings, depending on
the size of the ham
English
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RTC1700SS Manual 10/2/03 4:06 PM Page 23