Robert Pogson

I tend not to follow recipes except to get an idea for some process of cooking. I have cooked a lot of turkey and follow a pattern, not a recipe. In my family, the man of the house usually cooks the turkey. Unfortunately, my son has not taken the vow. I am forced to offer my pattern to the world to pass it on to the next generation.

One can buy small or large turkey. I usually work with about 7 kg/15.5 pounds. These can be roasted stuffed or unstuffed. I think unstuffed is for whimps. Enough said. The stuffing soaks up the juices of the bird and is wonderful.

Ingredients:

• heart, gizzard and neck of the turkey
• various veggies like celery, onion, carrot, mushroom, bell peppers
• various fruits like raisins, apple, zipper-skin orange
• canola oil or butter
• bread crumbs, croutons, toast or rice
• spices: poultry seasoning, Mrs. Dash, black pepper, sage, garlic, etc.
• an egg

I do not measure any of these. The objective is to fill the cavities of the bird and I have no measure of that, so why bother? Besides, measurement is for science and technology. This is cooking food, supplying primitive needs.

Process:

Saute stuff. Start with stuff that takes longer to cook: gizzard, heart, neck and tougher veggies. Add the more delicate veggies like mushrooms after a few minutes. Finally add the most delicate stuff, the orange sections and chips of apple. About the time the tougher stuff is well cooked, add the spices and stir for a few minutes. To cool the stuffing for stuffing, add the bread crumbs and egg and stir. Immediately insert into the cavities of the bird. If you have too much stuffing, remember to stuff the neck/crop area and push a bit. Tuck the neck in to plug the opening and tuck the legs over. Most of this is diced with a very sharp chef’s knife.

Roast at 325F for 20 minutes per pound, about five hours. I use a roasting pan and cover with a lid but aluminium foil also works in an open pan. Foil should be a bit loose around the bird. The bird should be thawed and lay on its back. Some uncover for the last 30 minutes. I do not bother. The bird is done when it smells very good and the legs will pull away easily.

Dip or pour out the drippings and combine with a bit of flour to make gravy. Boil/simmer for a few minutes with a small handful of flour.

Carve the bird while still quite hot but it may disintegrate if very hot. Cooling for 15 minutes or so may be helpful. I place white and dark meat on a platter with some order so those with preferences can find what they seek. After carving the breast, the breastbone may be lifted away to expose the stuffing which is scooped out into a bowl.

Repeat this process a few times a year and your life will be better. There are those who would not think of preparing or eating this repast without a dish of cranberry sauce or jelly, and others believe deeply that it must be followed with hot pumpkin pie smothered in cold maple-walnut ice-cream. Still others believe potatoes, peas and the like should be served along with the turkey. I think it is optional. The turkey is the thing that makes a family gathering complete.

No such meal is complete without leftovers. I love to dice white meat into soups or slice it into sandwiches. I put excess away in smaller freezer bags for special occasions between feasts. The bones, carcase and drippings are made into soup. Boiling allows the meat to leave the bones and the larger pieces can be diced. The stuffing is never left over… Enjoy. Merry Christmas and a happy new year.