Roast Turkey

Ingredients

• a young turkey
• a teaspoonful of baking soda
• a cup of boiling water
• a little soft butter
• some salt
• some pepper
• a little flour
• cranberry sauce

Method

1. 1

   Prepare the turkey by removing feathers and internal organs.

2. 2

   Rinse with water mixed with baking soda.

3. 3

   Rub inside with salt, fill with dressing, sew up, and rub outside with butter, salt, and pepper.

4. 4

   Place in a pan with boiling water and roast, basting often until done.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 15. The excerpt below is the record exactly as published.

Roast Turkey. — Be careful to choose a young turkey. Remove the feathers care- fully, and singe over a burning newspaper on the top of the stove ; then carefully ^^2 " draw " the fowl, being heedful not to break any of the internal organs. Remove the crop, cut off" the head, and tie the neck close to the body by drawing the skin over it. This done, the inside of the turkey must be carefully rinsed out with several waters, a teaspoonful of baking soda being mixed in the next to the last. The inside of a fowl is often sour, if it has not been freshly killed, and soda acts as a corrective to this. Next wipe the turkey dry, inside and out, with a clean cloth, rub the inside with some salt, and fill with the dressing described be- low. Then sew up the body with a strong thread, tie the legs and wings to the body, rub with a little soft butter, sprinkle with salt and pepper, and dredge with a little flour. Now place the turkey in a dripping pan, pour in a cup of boiling water, and set it in the oven. Baste often, turning the bird around occasionally so that every part will be uniformly done. If the liquid runs out clear when the body is pierced, the bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper. A fifteen -pound turkey requires between three and four hours to bake. Serve with cran- berry sauce

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