Americandinner

Roast Turkey

Name: Roast Turkey
Cuisine: American
Ingredients: Select a turkey with a firm flesh and yellow skin; Rub the entire surface with salt; and butter and flour; and butter and flour; A ten pound turkey requires but three hours

From The Central cook book, 1924

Presented as published in 1924. 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

Nutrition per serving

4808Calories

948 gProtein

6 gCarbs

201 gFat

Full nutrition (34 nutrients)

Calories4808 kcal

Protein948 g

Carbohydrates6.4 g

Fiber0 g

Sugars2.7 g

Total Fat201 g

Saturated Fat24 g

Monounsaturated Fat33 g

Polyunsaturated Fat29 g

Omega-30.9 g

Cholesterol3031 mg

Sodium8811 mg

Potassium10772 mg

Calcium651 mg

Iron29 mg

Magnesium1090 mg

Phosphorus10137 mg

Zinc77 mg

Copper3.1 mg

Manganese0.4 mg

Vitamin D9.1 mcg

Vitamin C0 mg

Vitamin A363 mcg

Vitamin E3.6 mg

Vitamin K0 mcg

Vitamin B630 mg

Vitamin B1248 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)7.9 mg

Niacin (B3)394 mg

Folate318 mcg

Choline2386 mg

Caffeine0 mg

Water3476 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 11. The excerpt below is the record exactly as published.

Roast Turkey Select a turkey with a firm flesh and yellow skin. Dress, clean, stuff and tie wings and legs close to body. Place on its back on a rack in dripping pan or roaster. Rub the entire surface with salt and butter and flour. Place in medium hot oven, and when well browned reduce the heat, and baste every fifteen or twenty minutes (if not roasted in a self-basting pan). A ten pound turkey requires but three hours

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