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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Bird       Region : Southeast ~ Prairie       Rating : 1
Turkey

Contributor : Added by Administrator

Tribal Affiliation : Osage, California Okies who wound up in the relocations act

Orgin of Recipe : Offered by Charlie Lame Deer ... who learned this from Great-Grandmother, Grandmother and Mother

Type of Dish : Contemporary & Traditional

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Ingredients

  • Turkey, I like the ones that have already been picked clean of their feathers and whatever else. So long as their not running around the room, this ought to work.
  • Some very tart apples and cranberries.
  • Cinnamon
  • Curry and Cumin.
  • Freshly ground Black Pepper

Directions

The cavity of the turkey was always rubbed really well with sweet butter. The apples were peeled and left intact so you could hold onto the stems while sprinkling them with cinnamon. The cranberries were just rinsed is all. Well, the turkey was made ready by washing it and making sure that no more blood would be dripping out. The apples, as many as it would take to fill the cavity, were peeled and generous amounts of cinnamon was sprinkled all over them. Then the apples nd cranberries were stuffed into the cavity, the big one where the piece that went over the fence last is. The flaps of fat skin were folded over the opening. It began it's baking journey at 300 degrees F. and each hour the oven was bumped up 25 degrees until the 400 mark was reached. After an hour at 400 degrees F. the temperature was slowly turned back down to 350 degrees. It took about 6 hours for the turkey to totally cooked. The legs and wings were literally falling off of the bird, but it wasn't dry by any means. The outside of the turkey was dusted with the black pepper, curry and cumin before baking.

Note: There was a dressing made from old breads and sweet rolls. Sometimes there would be pans of it, but it had cinnamon and raisins in it. But usually this dressing was stuffed into the smaller cavity. It was a treat for the folks who worked most of the day in the kitchen, usually my great grandmother and her sisters got that part. The skin there was really crispy and all of the flavors went right into that stuffing. It used to be my job as a child to tear the bread and sweet rolls into tiny pieces so they'd make a nice thing. SOmetimes this was cooked in a huge oven outside. It looked like a giant bee hive with a smoke hole at the top and a wooden door where the wood for the fire went in. Once the fire had burned long enough on the inside to really heat the stones then the fire was moved around to the inside egdes of the oven and the wooden door was set in place. It seemed like it took forever for something to cook, but my great grandmother thought it showed more respect for the food. Nothing was ever hurried as far as food went. She said it had to be taken care of in a good way and not everything so fast. I think she was right because that's how we fix our turkeys at the Red Moon Cafe. There's never been a complaint, and there's really never been much left over for the dogs. And the dogs had to wait even longer because the carcass was picked clean and saved for boiling in a stock for soups and stews, especially turnip soup.


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