Americandinner
Baked Turkey
From My best 250 recipes, 1907
Roasted turkey is sweeter when not stuffed.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
85Calories
6 gProtein
8 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein6 g
Carbohydrates8.4 g
Fiber0 g
Sugars3.7 g
Total Fat2.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium5005 mg
Potassium249 mg
Calcium10 mg
Iron0.5 mg
Magnesium9.6 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate12 mcg
Choline22 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 37. The excerpt below is the record exactly as published.
BAKED TURKEY Three days after the turkey has been hung wipe it on the outside with a damp cloth and care- fully wipe the inside. Truss it in shape ; put it in a baking-pan. Add two teaspoonfuls of salt to 132 My Best 250 Recipes half a pint of water or stock
Cook this with the app: pantry check, scaling, and the assistant.