Roast Turkey

Ingredients

• a teaspoonful of salt
• one quart of boiling water
• a pint of boiling water
• a heaping tablespoonful of butter
• a tablespoonful of brown flour

Method

1. 1

   Clean the turkey, rub inside with salt, boil giblets in water, stuff the turkey, and roast for 3-4 hours.

2. 2

   Baste often with butter and water, and make gravy from the drippings.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's companion (1883), page 99. The excerpt below is the record exactly as published.

Roast Turkey. — Prepare by cleaning, as in general direc- tions above, and, when dry, rub the inside with a teaspoonful of salt. Put the gizzard, heart, and liver on the fire in a small saucepan, with one quart of boiling water and one teaspoon- ful 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 le^s 148 HOUSEHOLD. 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 tablespoonful of butter in the water and baste very often. The secret of a handsomely- browned turkey lies in this frequent basting. Dredge over the flour two or three times, as in general roasting directions, and turn the turkey so that all sides will be reached. When done, take up on a hot platter. Put the baking-pan on the stove, having before this chopped the gizzard and heart fine, and mashed the liver, and put them in the gravy-tureen. Stir a tablespoonful of brown flour

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