Americandinner

Plain Roast Turkey

Name: Plain Roast Turkey
Yield: 10 servings
Cuisine: American
Ingredients: Pluck the bird carefully; singe off the down with lighted paper; make a small slit down the back of the neck; Open the gizzard

From The national course in home economics, 1917

Serves 10

Presented as published in 1917. 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

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 76. The excerpt below is the record exactly as published.

PLAIN ROAST TURKEY. Pluck the bird carefully and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the strings from the thigh. Never cut the breast; make a small slit down the back of the neck and take out the crop that way, then cut the neck-bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the opening as small as possible, and draw carefully, taking care that the gall bag and the intestine joining the gizzard are not broken. Open the gizzard

Read the full page as publishedCollapse the page

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