Heritage Scrap Gallery - HB

This LO was creating using some of the fantastic Vintage Kitchen Collabe kits now on sale at Heritage Scrap. They are perfect for creating your vintage or heritage family cookbooks to preserve the beloved family recipes for future generations. The kits are also perfect for scrapping your memories of your Grandma's or mother's kitchens. Check out the challenges at Heritage Scrap featuring these kits.

Credits:
Vintage Kitchen - November Collab by Kate McClellan Designs -papers, recipe cards, ribbon, shopping list element
Vintage Kitchen - November Collab by Annie's Digital Things -mixing spoon element
Vintage Kitchen - November Designer Collab by Rachael Hudnall word art at the bottom
Vintage Kitchen - November Collab by Jean Daughtery Designs -journalling cluster

Font: Segoe Script

Journalling Reads

Roast Turkey

Make a paste of 1/2 c butter and 3 tbsps flour, Spread over the turkey and place turkey on a rack in the pan. Put pan in cold oven and bake at 325 degrees F.
Melt 1 tbsp butter in 1 c water and pour this over the turkey.
Baste turkey every 30 minutes with the drippings in pan
Allow 30 minutes per

pound. Involves a lot of cooking, but provides a beautiful browness. For turkeys over 10 lbs, allow 30 min for fiirst 10 lbs and then 2o minutes per lb

for the remainder. Do not cover during the cooking time.

Bread Stuffing for 12 lb Turkey
12 cups coarse dried bread crumbs
1/2 cup chopped celery 1 tbsp crumbled herb (sage, thyme, parsley)
1 tbsp poultry seasoning
In a heavy skillet melt 1 cup fat (butter, margaine or shortening). Add 3/4 c finely minced onion
and cook until tender.
Add this to the bread crumb mixture and stir to blend.
Loosely pack stuffing into the cavity of the bird.

I use the bread stuffing recipe from the cookbook, but I am a modern cook, and use a Reynolds roasting bag to cook my turkey in. It cuts the cooking time to 12 minutes per lb and the turkey is always moist and juicy, and there is no need for contant basting.