OVEN- FRIED TURKEY

1 (10-pound) turkey
1 cup flour
1 tsps. salt
1 tsp. pepper
3 tsps. paprika
1/2 tsp. crumbled oregano (optional)
 6 Tbsp. milk
6 Tbsps. butter, melted

• Wipe turkey inside and out with clean damp cloth. Dry thoroughly. Cut into serving pieces. First remove wings and legs at shoulder and hip joints Cut turkey up each side through the ribs from hip to shoulder socket. This separates back from front.
• Divide breast section into two or three portions and the back in the same manner.
• Cut neck into two pieces. 
• Giblets may be cooked with the rest of turkey or simmered in salted water, with mirepoix, until tender, then  drained, minced, and made into sandwich filling with mayonnaise, celery, etch.
• Combine flour salt, pepper, paprika, and oregano in paper bag or shallow pan. Coat turkey pieces in flour mixture, one or two at a time depending on size, until all are evenly coated.
• Lightly brown in hot fat 1/2 to 1 inch deep.. This will take about 20 minutes. Deep fat frying will speed up the browning; if a quicker method is preferred.
• Arrange browned turkey pieces, skin down, in single layer in shallow roasting pan (NOT that deep, covered, low quality- braising pan- commonly called a roaster).
• Combine warm milk and melted butter and drizzle some over the turkey. Bake in a moderately slow oven 325 deg. F., until fork tender, about 1 1/2 to 2 hours.
• Drizzle turkey with milk mixture once or twice during baking and turn turkey once to ensure even browning and crisping.
• Meatier portions may be divided further if desired with the aid of a sharp carving knife when the turkey is served. Yields 6-8 servings.

©Al (Alex-Alexander) Girvan. All rights reserved.