Americandinnernut-freesoy-freefish-freeshellfish-free
Roast Turkey
From Buckeye cookery, 1892
Serves 8
If the turkey becomes too brown, cover with buttered paper.
Presented as published in 1892. 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 Buckeye cookery (1892), page 162. The excerpt below is the record exactly as published.
Roasr TURKEY. Kill several days before cooking, prepare in the usual manner,, stuff with bread-crumbs (not using the crusts) rubbed fine, moistened, with butter and two eggs, seasoned with salt, pepper, parsley, sage, . thyme or sweet marjoram ; sew up, skewer, and place to roast in a. rack within a dripping-pan; spread with bits of butter, turn, and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg; dish the turkey, pour off most of the fat, add the chopped giblets and: the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and serve ina gravy-boat. Garnish with fried oysters, and serve with eelery-sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.