TURKEY SERVING PLATTER RECIPES

Steps:

• "1. Make the stuffing for the turkey. 2. Wash the turkey well, inspecting for pinfeathers, and chop off the wing tips, reserving them for later use with giblets in gravy or stock. Dry the turkey inside and out with a kitchen towel. 3. Slice oranges in half. Squeeze the juice all over the outside of the bird and rub into the cavity to refreshen. Salt and pepper the cavity to taste. Fill the turkey with the stuffing, not packing too tightly. Sew up the cavity or close with small trussing skewers. 4. Rub the outside of the turkey all over with 1 1/2 sticks of softened butter and sprinkle generously with salt, pepper and paprika. Drape the turkey with cheesecloth. 5. Place turkey, breast side up, on a rack in a roasting pan. 6. Four to five hours before serving is scheduled, place the turkey in a preheated 325? oven. 7. Melt the remaining 4 tablespoons of butter with 4 tablespoons of corn oil in a saucepan. Lift the cheesecloth from the turkey and baste every 30 minutes, first with the butter and oil mixture and later with the turkeys own juices.* 8. Roast for 3? to 4? hours or until the thigh juices run clear yellow when pricked with a skewer. There should be no traces of pinkness. The drumstick will move easily in the socket when the turkey is done. 9. When the turkey is done, remove to a heated platter and cover with foil. The turkey should stand 30 minutes before carving. 10. Remove stuffing into a bowl. If there is any additional from the recipe, bake it in a covered cassarole in a 350? oven, covered with foil, for one half hour before serving. 11. Serve the turkey on a large platter. Be sure you have sharp knives and a good carver among the group. Enjoy! *For a moist bird, frequent basting is essential, so dont forget! Baste every 30 minutes---breast and legs should be a lovely golden color. "

Steps:

• Remove cover from yogurt. On large serving platter, place yogurt cup. Cut pear in half lengthwise through stem. Cut 1 slice lengthwise about 1/2-inch thick for body of turkey. Thinly slice remaining pear for feathers.
• Cut shapes out of small apple slice to make turkey’s beak and wattle. Arrange pear and apple slices around yogurt cup for feathers. Place pear slice on top of yogurt cup. Garnish with apple pieces for beak and wattle, chocolate chips for eyes and pretzel sticks for legs.