Roast Turkey
From Aunt Sammy's radio recipes, 1926
If a moist dressing is preferred, use more water.
Presented as published in 1926. 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
1074Calories
4 gProtein
34 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1074 kcal
Protein3.7 g
Carbohydrates34 g
Fiber3.1 g
Sugars3.3 g
Total Fat114 g
Saturated Fat30 g
Monounsaturated Fat44 g
Polyunsaturated Fat24 g
Omega-30 g
Cholesterol136 mg
Sodium7898 mg
Potassium594 mg
Calcium448 mg
Iron9 mg
Magnesium38 mg
Phosphorus175 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.9 mcg
Vitamin C6.8 mg
Vitamin A3 mcg
Vitamin E3 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate48 mcg
Choline133 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 18. The excerpt below is the record exactly as published.
ROAST TURKEY Draw and singe the turkey. Remove the oil sac and all pinfeathers. Cleanse thoroughly and wipe dry. Rub the 33 surface over with butter and a little salt, dressing made as follows : Stuff with a equal 3^ pound butter or an amount of turkey fat. }/2 onion, grated, or more if desired. 4 stalks celery, cut up small. }/2 cup boiling water. 6 cups finely broken stale bread. 2 teaspoons salt. 3^ teaspoon pepper. 3^ teaspoon thj'me. 3^ teaspoon ground sage. 1 teaspoon baking powder.
Cook this with the app: pantry check, scaling, and the assistant.