Roast Turkey

Ingredients

• a teaspoonful of salt
• one quart of boiling water
• a pint of boiling water
• a heaping tablespoonful of butter
• two or three times of flour

Method

1. 1

   Clean the turkey and rub the inside with salt.

2. 2

   Boil giblets in water for two hours.

3. 3

   Stuff the turkey and sew it up.

4. 4

   Roast for 3-4 hours, basting often with water and butter.

5. 5

   Make gravy from the drippings.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 82. The excerpt below is the record exactly as published.

Roast Turkey. Prepare by cleaning, as in general directions above, and, when dry, rub the inside with a teaspoonful of salt. Put the gizzard, heart, and liver on the fire in a small sauce- pan, with one quart of boiling water and one teaspoonful of salt, and boil two hours. Put a little stuffing in the breast, and fold back the skin of the neck, holding it with a stitch or with a small skewer. Put the remainder in the body, and sew it up with darning-cotton. Cross and tie the legs down tight, and run a skewer through the wings to fasten them to the body. Lay it in the roasting-pan, and for an eight-pound turkey allow not less than three hours' time, a ten or twelve pound one needing four. Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away. Melt a heaping table- spoonful of butter

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