Roast Turkey

Ingredients

• an eight-pound turkey
• thick, sour cream
• sprinkle with salt
• one-half cup butter
• one-half cup boiling water
• dredge bird and bottom of pan with flour
• thin strips fat bacon

Method

1. 1

   Dress, clean, stuff, and truss the turkey.

2. 2

   Spread with sour cream and refrigerate overnight.

3. 3

   Bake for two and a half hours, basting every fifteen minutes.

4. 4

   Turn turkey frequently for even browning.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.

Roast TURKEY, — TRUFFLE GRAVY. DutoH Porarogs. GLAZED Cunsrnurs. CELERY AU BECHAMEL. Frouir Saab. MAYONNAISE DRESSING. CANTON Mousse. Cream Cones. SALTED PECANS. BoNnBONS. CRACKERS. CHEESE. Caré& Nor. “SSE[D Jopuy swioozysnyW 202 al * $ « wee Company and Formal Dinners. —_ 203 WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream Wipe meat, remove from bone and cut in small pieces. Put meat and bone in soup kettle, cover with water and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring quickly to boiling point, simmer five hours and strain. Chill, remove fat, reheat, add wine, beef extract and cream. Season with salt and cayenne. PULLED BREAD. Cut crusts from a loaf of bread just from the oven. With a fork pull the bread apart into strips five inehes long and quite thin. Dry in a slow oven until crisp, taking care bread is only a delicate brown when finished. Serve as an accompaniment to soups. MUSHROOMS UNDER GLASS. Cream two tablespoons butter, and add one-half table- spoon lemon juice, one-fourth teaspoon salt, a few grains pepper, and one-half tablespoon finely chopped parsley. Toast a circular piece of bread one-half inch in thick- ness and five inches in diameter. Spread one-half the mixture on toast, and put buttered side down in baking dish. Pile mushroom caps on toast in conical shape. Dot remaining sauce over mushrooms, and pour over 204. What to Have for Dinner. one-third cup cream. Cover with glass and cook on top of range twenty-five minutes. Just before serving add one teaspoon Sherry or Madeira wine. Baking dishes, with bell-shaped glass covers for cook- ing mushrooms under glass, may be bought of any first- class dealer in house furnishing goods. ROAST TURKEY. Dress, clean, stuff, and truss an eight-pound turkey. Spread with thick, sour cream, and let stand in ice box over-night. Put on rack in dripping pan, sprinkle with salt, dredge bird and bottom of pan with flour, and lay thin strips fat bacon over breast. Bake two and one- half hours, basting every fifteen minutes with one-half cup butter, melted in one-half cup boiling water

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