Roast Turkey
From New Delineator recipes., 1929
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 24. The excerpt below is the record exactly as published.
ROAST TURKEY Follow directions for roast chicken. An eight-pound turkey should be allowed three hours in a moderate oven (350-480° F.). It may be dredged with flour a second time about one hour before it is to be served. Serve with giblet sauce
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