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Roast Turkey
From The Twin-city housewife, 1920
Serves 3
Season gravy with celery.
Presented as published in 1920. 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
831Calories
32 gProtein
141 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories831 kcal
Protein32 g
Carbohydrates141 g
Fiber8.9 g
Sugars10 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol191 mg
Sodium1629 mg
Potassium480 mg
Calcium429 mg
Iron19 mg
Magnesium88 mg
Phosphorus407 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)14 mg
Folate238 mcg
Choline179 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 29. The excerpt below is the record exactly as published.
Roast Turkey When ready for cooking put the turkey in boiling water and let remain ten minutes. Make a dressing of toasted bread crumbs, three hard boiled eggs, chopped fine, one nice bunch of celery, chopped fine, season with butter, salt and pepper. Fill the cavity with dressing. Rub the turkey well with butter and place in a pan with one pint of boiling water. Put in a hot oven, basting and turning frequently until every part is a nice brown. When the meat is an amber color pin a buttered sheet of paper over it to keep it from getting hard and dry. Cook three or four hours. Season gravy with celery.——Mrs. W. M. Moseley. Dressing For Turkey or Chicken One quart of toasted bread crumbs
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