Roast Turkey

Ingredients

• a turkey weighing ten or twelve pounds
• one teaspoonful of chopped parsley
• half a teaspoonful of powdered thyme
• half a teaspoonful of summer savory
• half a teaspoonful of pepper
• a level tablespoonful of salt
• one teaspoonful of onion, chopped fine
• four tablespoonfuls of butter
• two well-beaten eggs

Method

1. 1

   Prepare the turkey as for boiling.

2. 2

   Stuff with a mixture of grated stale bread, milk or water, parsley, thyme, savory, pepper, salt, onion, butter, and eggs.

3. 3

   Truss and roast as directed for turkey stuffed with chestnuts.

4. 4

   Serve with giblet sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 152. The excerpt below is the record exactly as published.

Roast Turkey. Have a turkey weighing ten or twelve pounds. Singe, draw, and wash it. Separate the skin from the flesh, as directed for truffled turkey. Put between the skin and flesh a thin layer of dressing described below, and put the remainder into the crop and body. Truss the tur- key, and proceed as for turkey stuffed with chestnuts. Serve with giblet sauce. Dressing. — Put into a bowl one quart of grated stale bread and one cupful of milk or water. Cover the mix- ture, and let it stand one hour ; then add one teaspoon- ful of chopped parsley, half a teaspoon ful of powdered thyme, half a teaspoonful of summer savory, half a tea- spoonful of pepper, a level table-spoonful of salt, one teaspoonful of onion, chopped fine, four table-spoonfuls of butter, and two well-beaten eggs. Mix all well, and then proceed to stuff the turkey. If the onion be ob- jectionable, omit it. . Truffled Turkey. For a turkey weighing ten pounds, use one can of truffles, next to the smallest size, one can of mushrooms, one table-spoonful of chopped parsley, half a teaspoonful of powdered thyme, one table-spoonful of chopped onion, a generous half -cupful of butter, and some salt, pepper, and flour. Singe, draw, wash, and wipe the turkey. Chop the truffles and mushrooms very fine, and add the herbs to them. Put two table-spoonfuls of butter in the frying-pan, with the chopped onion. Stir over the fire until the onion turns a pale straw-color. Now add the mushrooms and truffles ; also one-fourth of a teaspoonful of pepper, and a generous teaspoonful of salt. Cook for five minutes, stirring all the time. Take from the fire, and cool. VARIOUS MODES OF COOKING MEAT. 291 Now lift the skin from the flesh on the breast of the turkey by gently working the hand under the skin, being careful not to break it. Begin the work at the neck. Spread a thin layer of the mushroom and truffle mixture over the flesh, and then draw the skin back smooth. Put the remainder of the mixture into the crop and body of the bird. Now truss, and then season with salt and pepper. Coat the back lightly and the breast thickly with soft butter, and dredge thickly with flour. Roast the same as directed for turkey stuffed with chestnuts. It will take about two hours and a half. Serve hot with financiere sauce. This is an expensive dish, owing to the high price of truffles. Roast Turkey with Chestnut Stuffing. Singe, draw, and wash a turkey weighing eight or ten pounds. Rub it, both inside and out, with one table- spoonful of salt. Stuff it with one of the three chestnut stuffings. Now truss it. Kub the back lightly and the breast and legs thickly with soft butter, and dredge thickly with flour. Place the turkey on its back on the rack in the dripping-pan. Pour one cupful of boiling water into the pan, and then place the turkey in a hot oven. Watch, to see that the turkey does not get scorched; and turn the pan, that the turkey may get brown on all sides. When it has been in the oven twenty-five minutes, begin to baste with the water in the pan and with salt, pepper, and flour. Baste every fifteen minutes until it is done. Be careful that the water in the pan does not boil dry. In the last fifteen minutes baste the breast with two table-spoonfuls of melted butter and a light dredging of flour. Serve with chestnut sauce. Chestnut Stuffing. — Shell and blanch fifty chestnuts, and boil for half an hour in water enough to coyer them. 292 MISS PAKLOA'S KITCHEN COMPANION. Drain off the water, and add to the nuts three table- spoonfuls of butter, a level table-spoonful of salt, and half a teaspooriful of pepper. Mix all these ingredients, and stuff the turkey with them. The chestnuts will be whole, dry, sweet, and tender when cooked in this manner. Here is another rule : Follow the foregoing receipt, only pulverize the chestnuts, and then add the sea- soning. Still another rule, for a richer stuffing than those already described, may be given. Shell and blanch fifty chestnuts, and boil for half an hour. They may be used whole or pulverized. In either case add to them one pint of cooked meat — veal, mutton, or poultry — chopped fine, one table-spoonful of salt, half a teaspoonful of pepper, one teaspoonful of chopped parsley

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