Roast Turkey

Ingredients

• a turkey
• dry bread
• water
• salt
• pepper
• thyme
• butter
• an egg

Method

1. 1

   Wash, dry, and stuff the turkey with a dressing of dry bread soaked in water, pressed out, and mixed with salt, pepper, thyme, butter, and an egg.

2. 2

   Sew up the turkey snugly, and put it in a pan with a little water; roast slowly, allowing three hours for a ten-pound turkey.

3. 3

   When commencing to brown, rub over with a little butter to keep the skin from blistering.

4. 4

   Boil giblets in water, chop fine, and put in gravy.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 489. The excerpt below is the record exactly as published.

dry bread, soaked in water, pressed out and mixed with salt, pepper, thyme, butter and an egg. Sew up the turkey snugly, and put in a pan with a little water ; roast slowly, allowing three hours for a ten-pound turkey. When commenc- ing to brown, rub over with a little butter to keep the skin from blis- tering ; boil giblets in water, chop fine and put in gravy. BONED TURKEY. With a sharp knife slit the skin down the back, and raising one side at a time with the fingers, separate the flesh from the bones with knife until the wings and legs are reached. These unjoint from the body, and, cutting through to the bone, turn back the flesh and remove the bones. When bones are removed, the flesh may be re-shaped by stuff- ing. Many leave the bones in the legs and wings, as they are most difficult to remove. Stuff with force-meat made of cold lamb or veal, and a little pork chopped fine, and seasoned with salt, pepper, sage or savory, and the juice of one lemon ; sew into shape, turn ends of wings under, and press the wings close to the back, and tie all firmly, so that the upper surface may be plump and smooth for the carver. Lard with two or three rows on the top, and bake until thoroughly done, basting often with salt and water and a little butter. Carve across in slices and serve with jelly, cranberries, or tomato sauce. PRESER VES AND MARMALADES. 591 SCALLOPED TURKEY. Cut the meat from the bones of a cold turkey, remove the skin and gristle, and chop the meat fine ; put on the bottom of a buttered dish a layer of cracker crumbs, moisten with milk, then spread a layer of the minced turkey with bits of the stuffing, pepper, salt and small pieces of butter ; then another layer of crackers, and so on, until the dish is nearly full. Before putting- on the upper crust pour in the gravy left from the turkey, cover with a crust of cracker crumbs soaked in milk, seasoned with salt, pepper, butter, and beaten up light with two eggs ; spread it over the top and bake well. TO STUFF TURKEYS

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