gluten-freenut-freeegg-freesoy-free
Roast Turkey
From Kentucky receipt book, 1903
Serves 8
Omit oysters if not desired.
Presented as published in 1903. 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
94Calories
7 gProtein
2 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein6.7 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.6 g
Total Fat7.7 g
Saturated Fat2 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol42 mg
Sodium190 mg
Potassium156 mg
Calcium42 mg
Iron3 mg
Magnesium16 mg
Phosphorus92 mg
Zinc25 mg
Copper1.8 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B125.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate5.2 mcg
Choline51 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 49. The excerpt below is the record exactly as published.
Roast Turkey. Wash turkey and rub with salt and pepper, dredge with flour and put 3 slices of breakfast bacon on breast of turkey, 1 link of sausage in pan with 1 quart of water. It requires 3 hours to roast a large turkey. Baste frequently. One hour before turkey is done put in a hot skillet 1 dessertspoon of lard, 1 tablespoon of butter; add enough rolled bread crumbs for dressing with 5 tablespoons or turkey stock
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