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Roast Turkey
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 488. The excerpt below is the record exactly as published.
ROAST TURKEY. Wash, dry and stuff with a dressing of dry bread, soaked in water, pressed out and mixed with salt, pepper, thyme, butter and an egg. Sew up the turkey snugly, and put in a pan with a little water ; roast slowly, allowing three hours for a ten-pound turkey. When commenc- ing to brown, rub over with a little butter to keep the skin from blis- tering ; boil giblets in water, chop fine and put in gravy. BONED TURKEY
Cook this with the app: pantry check, scaling, and the assistant.