Roast Turkey
From Catherine Owen's new cook book .., 1885
Oysters are a more elegant garnish, especially if the turkey is stuffed with them.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 96. The excerpt below is the record exactly as published.
ROAST TURKEY. Except in point of time, follow the directions for roasting chicken. For stuffing, see directions for truss- ing and stuffing turkey. On account of the length of time it requires to be in the oven, a turkey should be covered with well-buttered paper
Cook this with the app: pantry check, scaling, and the assistant.