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Roast Turkey
From The home science cook book, 1902
Presented as published in 1902. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium4.7 mg
Calcium14 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 62. The excerpt below is the record exactly as published.
Roast Turkey. Choose a hen turkey weighing about eight pounds. 144 Home Science Cook Book. Singe, remove pin-feathers, oil bag, tendons, entrails, and crop. Wipe, stuff, and truss the feet to the tail, the wings close to the side, and the neck skin to the shoulder blade. Rub with salt, pepper, butter, and dredge with flour. Put the turkey fat in the pan, lay the turkey on one side, and put it in hot oven. When the flour is brown, check the heat, baste with butter melted in hot water, and roast nearly three hours. Add a pint of water
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