Roast Turkey

Ingredients

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

Method

1. 1

   After cleaning and singeing the turkey, chop off the claws and dip the feet in boiling water to remove the skin.

2. 2

   Slit the legs to prevent them from curling.

3. 3

   Skewer the turkey to secure the wings and legs.

4. 4

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

5. 5

   Bind with the egg and stuff into the turkey.

6. 6

   Sew the skin closed.

7. 7

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

8. 8

   Boil the neck and giblets, chop finely, and use the liquid for gravy.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 17. 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 teaspoonfuls of salt, two teaspoonfuls of pepper, four ounces of beef suet, seven ounces of bread crumbs, one egg, one tablespoonful of chopped parsley, one heaped teaspoonful of chopped thyme

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