From the “All in the Family Cookbook” © 1971 ~ pages 98-100
ASG loves exploring old and archaic cookbooks - they are a treasure trove of ideas. They provide a glimpse of the past. Perusing the "All in the Family Cookbook" last night I came across many a pleasure.
That said, the writing is a bit hackneyed, so consider a lot of [sic] should be dropped through-out, lol.
"BRANDIED THANKSGIVING TURKEY
Thanksgiving always finds the Bunkers at home. And yours truly in the kitchen. Being four, it don't seem right to afflict ourselves on nobody else. And being as me and Archie both have so many cousins and old maid aunts and what-not who live alone and might be sittin’ by themselves at tables for one in Child's or Horn and Hardart’s if we didn't invite them, it seems only right to do the proper thing by our own flesh and blood and take them in on such a special holiday. Archie don't agree but he lets me have my way. He only hollers when he watches me pouring apricot brandy over the turkey. “Holy geez, Edith!” he sort of explodes. “You givin’ the bird the booze when this here day of all days Archie Bunker could be downin’ it straight to take away the pain of present company unacceptable.”
12-15 pound turkey self-basting type
1 package prepared stuffing mix
1 teaspoon salt
2 cups apricot brandy
Rinse the turkey and be sure to remove the giblets and neck that gets stuck in the strangest places. Then prepare the stuffing mix like it says on the package and fill the cavity of the turkey with it, being careful not to pack it into tight because you know it expands and it cooks. Then rub the skin with the salt all over real good and put the turkey in a roasting pan. Pour one cup of the brandy all over the turkey and put a loose tent of aluminum foil over the top of the turkey. Then put it in a 325°F oven and roast it for about 20 minutes per pound or until the leg jiggles nicely for you. Halfway through pour the other half of the brandy over the turkey and spoon some of the pan juices over too. When you take the turkey out of the oven let it rest covered with a clean cloth for about 20 minutes before you carve it. And while the turkey is resting on a platter you can pour a little boiling water into the roasting pan and sort of scrape up what's in there to make a great turkey brandy gravy. It’'ll serve 8 to 10 people and still have leftovers with this, just be careful not to leave any stuffing in the carcass if you put it in the refrigerator for later pickings because I heard that you can get sick if the cold can't get to the center of the stuffing."
Cooking with Archie
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