Baked Turkey

Ingredients

• Tame and wild turkeys are prepared and cooked alike
• dissolve a teaspoonful of soda
• four ounces of lard
• four ounces of butter
• enough grated bread crumbs to fill the craw

Method

1. 1

   Prepare the turkey by rinsing and stuffing with a mixture of bread crumbs, lard, butter, and seasonings.

2. 2

   Bake in a pan with boiling stock, basting frequently until browned.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 26. The excerpt below is the record exactly as published.

Baked Turkey. * Tame and wild turkeys are prepared and cooked alike. The time for cooking is from fifteen to twenty minutes to the pound, but this depends much upon the age of the bird ; it must be well done to be palat- able. Success lies in cooking it long enough, and frequent basting. Put the turkey into a pan of cold water ; rinse it in- side and out in three or four waters ; in the last water but one dissolve a teaspoonful of soda. Fill the body with this water ; shake it well ; pour it off and rinse with fresh water ; wipe it dry inside and out ; rub the inside with pepper and salt. Prepare a stuffing as fol- lows ; Mix into enough grated bread crumbs to fill the craw and body of the turkey a half teaspoonful of summer savory, thyme, or sage, four ounces of lard, four ounces of butter

Cook this with the app: pantry check, scaling, and the assistant.