Salt and pepper inside of turkey, fill with “Wild Rice Game Stuffing,” sew up and truss.  Rub skin with a creamed mixture of 1/3 cup butter and 1/4 cup flour.  Lay the bird on the dripping rack in a roasting pan, cover the breasts with think slices of salt pork, and roast in a very hot over (500 degrees F) for 30 minutes.  When the bird is well browned pour over it a mixture of 1/2 cup butter, the juice of lemon, 1 teaspoon freshly crushed black pepper, and 1 teaspoon salt.  Reduce the temperature to 300 degrees F. and roast the turkey slowly for 2 to 3 hours, depending on the size of the bird.  Baste every 15 minutes with the pan drippings.

Thicken the pan drippings with a little browned flour and add the chopped giblets.  Serve the sauce separately.

Arrange turkey on a hot platter and garnish with bunches of white grapes, or colored apples poached in cider or with bouquets of crisp watercress.  Of course, never forget the side accompaniment of cranberries.  [and don't forget mashed potatoes! - ed]

Broiled Chicken Sauternes

Tarragon and white wine combined to make golden-brown glazed chicken as beautiful to look at as it is to eat.  Broiling time: 45-50 minutes.  Preheat broiler to: moderate broiling temperature.

2 broiling chickens, 1-1/2 to 2 pounds each

seasoned salt

freshly ground black pepper

fresh or dried tarragon

3 to 4 tablespoons butter

4 to 5 tablespoons dry or medium sauterne

Cut chicken into quarters or eighths depending on size. Place in shallow broiling pan and sprinkle with seasoned salt, pepper, and tarragon. Dot with butter and pour sauterne into the pan around the chicken but not over it. Broil beneath a moderate broiling flame, skin side up, for 15 to 20 minutes, basting from time to time with the sauterne, after seasoning have set. When chicken has browned, turn, sprinkle with additional seasoning, and broil 15 to 20 minutes more. In the last 5 minutes, turn the chicken skin side up once again to crisp. To serve, spoon any remaining pan drippings over chicken. If only scrapings remain, loosen these with the addition of more sauterne. Simmer sauce a few minutes and pour over chicken.

Server broiled chicken sauterne with orange-glazed sweet potatoes and green beans Amandine. (recipes to follow)

Yield: 4 to 6 servings

Polla all Rosa (Rose’s Chicken)

• 1/2 cup olive oil or salad oil
• 1 2-lb. broiler-fryer cut up
• 1 teas. salt
• Dash pepper
• 1 tablesp. oregano
• 1 teasp. dried thyme
• 2 chicken bouillon cubes
• 1/2 cup warm water
• 4 medium onions, thinly sliced
• 4 medium potatoes, pared
• 4 medium carrots, pared

1. In hot oil in Dutch oven, brown chicken on all sides.  Sprinkle with salt, pepper, oregano, thyme.  Add bouillon cubes, water, onions, potatoes, carrots.

2. Simmer, covered, 45 min., or until chicken and vegetables are tender.

3. Serve in casserole with sauce over all.

Makes 4 servings