Roast Turkey

Ingredients

• Clean as directed
• half a cup of melted butter
• highly seasoned with sage
• highly seasoned with thyme
• highly seasoned with salt
• highly seasoned with pepper
• Add one beaten egg

Method

1. 1

   Stuff the turkey with seasoned bread or cracker crumbs moistened with melted butter and hot water.

2. 2

   Rub the turkey with butter and dredge with salt, pepper, and flour.

3. 3

   Roast in a hot oven, basting often with butter and fat from the pan.

4. 4

   Cook for three hours or until the legs separate easily.

5. 5

   Prepare gravy from giblets if desired.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 152. The excerpt below is the record exactly as published.

Clean as directed on page 252. Stuff with soft bread or cracker crumbs highly seasoned with sage^ thyme ^ salt,, and pepper ; moisten the stuffing with half a cup of melted butter,, and hot water enough to make it quite moist. Add one beaten egg. Some use salt pork chopped fine, but stuffing is more wholesome without it. Oysters, chestnuts,, chopped celery, stoned raisins, or dates make a pleasing variety. For Stuffing and Trussing, see page 254. Put the turkey on a rack in a pan, rub well with butter, and dredge with salt, pepper, and flour. Put in a hot oven, and when the flour is browned reduce the heat, and add a pint of water. Baste with butter until nicely browned ; then with the fat in the pan. Baste often, and dredge with salt and flour after every basting. Allow three hours for an eight-pound turkey. Cook till the legs will separate from the body. Prepare the gravy as directed above. Garnish the tur- key with parsley or celery leaves and sausages or force-meat halls. Serve cranberry sauce or currant jelly with roast turkey

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