Roast Turkey

Ingredients

• 10 lbs turkey
• a handful of salt
• a cup of water
• bread dressing

Method

1. 1

   Pick over and singe the turkey, remove wing pinions if cooking multiple.

2. 2

   Wash and stuff the turkey, truss the legs, and place in a baking pan with salt, fat from the gizzard, and water.

3. 3

   Roast for about 2 hours, covering with greased paper initially.

4. 4

   Baste and brown towards the end.

5. 5

   Make gravy from the drippings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 27. The excerpt below is the record exactly as published.

Roast Turkey. Price 35c; with cranberry or oyster sauce 40c. As a rule a turkey that weighs 10 lbs. raw, drawn, should make 10 restaurant dishes of the price — 2sidebones, 2 drum- sticks, 2 second joints, 2 tail pieces, 2 COOKING FOR PBOFIT, 21 neck pieces, all split through and divided as necessary, with a slice of the breast upon each and dressing in the dish. This proportion can only be kept up -with plump turkeys of medium size large and very fat ones having a considerable weight about the crop and neck that cannot be utilized, and the bone cuts be- ing too large and coarse. Young and light turkeys, sometimes no larger than common hens although not fat are good for restaurant use, sometimes admitting of being served in 4 or 5 portions only; light, but a dishful. Pick over and singe the turkey, take off the wing pinions if a number are to be cooked together as they make a good stewed dish and are but little cared for when roasted. Wash,and stuff the turkey with bread dressing, truss the legs in the body. Put it in a baking pan wi'h a handful of salt, the fat from the gizzard and some toppings of the stock boiler and a cup of water. Koast it in the oven about 2 hours. At the beginning of the cook- ing keep a greased sheet of paper over it to prevent blistering the skin and re- move it later to baste and brown the tur- key. When done take it up, pom off the grease and make gravy in the bak ing pan. 62— Stuffing For Turkey. 63>-Minced Turkey with Egg. a Poachect 8 solid cups fine minced bread crumbs* 1 heaping teaspoon salt. 1 heaping teaspoon black pepper. 1 heaping teaspoon ground sage. 2 cups warm water. 1 heaping cup finely minced suet. Mix all together but not mash it to naste, and stuff the turkey with it. Cost of stuffing — 2 lbs stale bread 10, 5 oz suet 4 seasonings 1; 15c. Cost of roast turkey stuffed — 10 lbs turkey

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