Roast Turkey

Ingredients

• Carefully pluck the bird
• dressing of bread-crumbs
• pepper
• sweet marjoram
• Dredge it lightly with flour
• butter into the basting-ladle
• good brown gravy

Method

1. 1

   Pluck and singe the turkey, wash it inside and out.

2. 2

   Prepare a dressing of bread-crumbs, pepper, and sweet marjoram.

3. 3

   Fill the breast with dressing, truss the turkey, and dredge with flour.

4. 4

   Baste with melted butter and roast until brown.

5. 5

   Serve with gravy and garnish with liver and gizzard.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 34. The excerpt below is the record exactly as published.

ROAST TURKEY. Carefully pluck the bird, singe it with white paper, and wipe it thoroughly with a cloth; draw it, preserve the liver and gizzard, aud be particular not to break the gall-bag, as no washing will remove the bitter taste it imparts where it once touches. Wash it inside well, and wipe it thoroughly with a dry cloth; the outside merely requires wiping nicely. Cut off the neck close to the back, but leave enough of the crop skin to turn over; break the leg-bones dose below the knee; draw oat the strings from the thighs, and flatten the breast-bone to make it look plump. Have ready your dressing 74 Mothek's Cooe Boos. oi bread-crumbs, mixed with batter, pepper, sweet marjoram; fill the breast with this, and over to the back. Be particular that the tui trussed. Dredge it lightly with flour, aud j butter into the basting-ladle; as the butter m bird with it. When of a nice brown and serve with a tureen of good brown gravy

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