Roast Turkey
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Cooking times vary by size.
Presented as published in 1913. 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
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 38. The excerpt below is the record exactly as published.
Roast Turkey. Carefully pluck the bird, singe and wipe thoroughly with a cloth; draw it, preserve the liver and gizzard; wash inside well and dry with a cloth. Cut off the neck close to the back but leave enough of the crop skin to turn over; break the leg bone close below the knee; draw out the strings from the thighs and flatten the breastbone to make it look plump. Have ready a forcemeat, fill the breast with this. Sew the neck over the back. Fasten a sheet of buttered paper onto the breast of the bird; keep it well basted all the time it is cook- ing. About J4 of an hour before serving remove the paper; dredge the turkey lightly with flour and put a piece of butter
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Cook this with the app: pantry check, scaling, and the assistant.