Roast Turkey

Ingredients

• the turkey
• a cup of water
• half a teaspoonful of sweet basil
• one of sweet marjoram
• an onion chopped very fine
• a quarter of a pound of butter
• two dozen oysters chopped fine

Method

1. 1

   Singe, clean, and draw the turkey.

2. 2

   Prepare a filling with bread crumbs and seasonings, fill the bird loosely, truss it, and roast in a dripping-pan with water.

3. 3

   Baste frequently and cook according to size.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 34. The excerpt below is the record exactly as published.

oast Turkey. Singe the turkey wiUi burning paper, pick out all the pen« feathers, wash it olean and wipe it dry ; then draw out the entrails, imd wash the inside of the bird with several waters; prepare a filling as follows: bread-ommbs sufficient to fill it loosely (it should neyer be packed in any kind of poultry or birds), season with half a teaspoonful of sweet basil, one of sweet marjoram, an onion chopped very fine and stewed for five minutes in a quarter of a pound of butter, which pour over ; pepper and salt, and if convenient two dozen oysters chopped fine, fill the bird with this, reserving a little to put in where the oraw oame ^m, put the ends of the legs through the opening you made when you drew it, letting the joint come just through the vent, turn the wings back and run a skewer across through them, securing it with a string, skewer the legs in the same way, season the outside of the turkey with pepper and salt^ dust with flour, and place in a dripping-pan, pour round it a cup of water

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