Roast Turkey

Ingredients

• One turkey
• two ounces of butter
• one ounce of flour
• one half pint of second stock
• two tea-spoonfuls of salt
• one tea-spoonful of pepper
• four ounces of beef-suet
• seven ounces of bread crumbs
• one egg
• one table-spoonful of chopped parsley
• one heaped tea-spoonful of chopped thyme

Method

1. 1

   Clean and singe the turkey, remove claws, and draw off the skin from the feet.

2. 2

   Truss the turkey by skewering the wings and legs.

3. 3

   Prepare the stuffing by mixing suet, bread crumbs, parsley, thyme, half the pepper and salt, and the egg.

4. 4

   Stuff the turkey and sew it closed.

5. 5

   Place in a baking-tin, dot with butter, and roast for 20 minutes per pound plus an additional 20 minutes.

6. 6

   Boil the neck and giblets, chop finely, and prepare a sauce with the drippings and giblet liquor.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 35. The excerpt below is the record exactly as published.

Roast Turkey. — One turkey, two ounces of butter, one ounce of flour, one half pint of second stock, two tea-spoon- fuls of salt, one tea-spoonful of pepper, four ounces of beef- suet, seven ounces of bread crumbs, one egg, one table- spoonful of chopped parsley, one heaped tea-spoonful of chopped thyme. After the turkey has been cleaned and singed, chop from it the claws, and dipping the feet into boiling water, draw off the skin. Slit them also through with a sharp knife, that by severing the tendon the leg may not draw up in an ugly manner when exposed to the heat. Twist the tip of the wings behind the shoulders, then pass a skewer through the under part of the wing, through the top part .of the leg, straight through the body, — through the top part of the other leg, and through the under part of the other wing, which brings the skewer in a straight line across the fowl. Take now an- other skewer and put it through the skin of the fowl at the side, at a point that will permit the fastening down of the legs, by running the skewer over them, through the skin at the base of the breast, and again into the skin of the bird on the opposite side. Having thus trussed the turkey, the dressing must now be prepared. Chop the suet finely, and mix with it the bread crumbs, the parsley, and thyme, also half of the pepper and salt. To bind this together drop in the egg, and then stuff 44 MEATS. the preparation into the turkey through the incision at the neck ; and when it is full, fold the skin together, and fasten by sewing through with a needle and thread. Put the bird now into a dry baking-tin, and distribute one ounce of butter in. small pieces over the breast, after which place it in a quick oven, and allow it to roast twenty minutes for each pound, and twenty minutes ad- ditionally. While the turkey is roasting, the neck and giblets should be put on to boil, first being well covered with cold water ; and when the turkey is done, the giblets, etc., should be taken from the water and chopped very finely. Place the roast now upon a hot platter, pour the grease out of the baking-tin, and substitute for it the liquor made by the boil- ing of the giblets. In a small sauce-pan then melt the butter, stir into it the flour, add to it the liquor from the baking- tin, also the chopped giblets, season all with the remainder of the pepper and salt, and let the whole cook for two minutes. Serve in a gravy-boat along with the turkey. NOTE. — Chickens, ducks, and geese may also be prepared and roasted in this manner, the stuffing for ducks and geese being dif- ferent only in the addition of two Bermuda onions, chopped fine, and one tea-spoonful of sage to the seasoning of this given amount of dressing. Roast Pork. — One small loin of poi-k, three table-spoon- fuls of bread crumbs, one Bermuda onion, one half tea- spoonful of chopped sage, one half tea-spoonful of salt, one half tea-spoonful of pepper, one ounce of chopped suet, one table-spoonful of dripping. First separate each joint of the loin with a chopper, and then make an incision with a knife into the thick part of the pork in. which to put the stuffing. Prepare the stuffing by mixing the bread crumbs together with the onion, which must have previously been finely chopped. Add to this the sage, pepper, salt, and suet, and when all is thoroughly mixed, press the mixture snugly into the incision already made in the pork, and sew together the edges of the meat KOAST TURKEY. ROAST BULLOCK'S HEART. 45 with needle and thread, in order to confine the stuffing. Grease well a sheet of kitchen-paper with the drippings, place the loin into this, making an envelope of the paper, and securing it with a wrapping of twine. Put to bake in a dry baking-pan, in a brisk oven, basting immediately and constantly as the grease draws out, and roast a length of time, allowing twenty minutes to each pound of meat, and twenty minutes longer. This should be served either with apple-sauce or apple- fritters. See pages 177, 133. NOTE.— The sage powders, that may be purchased in small pack- ages, can be used in all cases where chopped sage is required. Eoast Bullock's Heart. — One bullock's heart, three ounces of chopped suet, three ounces of bread crumbs, one table-spoonful of chopped parsley

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