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Roast Turkey
From Boston Cooking-School cook book, 1896
Serves 10
Use any of the following: New England Stuffing, Sausage and Chestnut Stuffing, Giblet or Celery Stuffing, Raisin and Nut Stuffing, Potato Stuffing.
Presented as published in 1896. 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
562Calories
16 gProtein
111 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein16 g
Carbohydrates111 g
Fiber4.5 g
Sugars12 g
Total Fat9.3 g
Saturated Fat1.2 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol16 mg
Sodium1993 mg
Potassium360 mg
Calcium139 mg
Iron5.6 mg
Magnesium58 mg
Phosphorus210 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.6 mg
Folate244 mcg
Choline22 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 147. The excerpt below is the record exactly as published.
ROAST TURKEY Dress, clean, stuff, and truss (pp. 331-334). Place on its side on rack in dripping pan, rub entire surface with salt, and spread breast, legs, and wings with 14 cup butter, rubbed until creamy and mixed with 14 cup flour. Dredge bottom of pan with flour. Place in hot oven (450° F.). When flour on turkey begins to brown, re- duce heat (350° F.) and baste every 15 minutes until turkey is cooked (about 3 hours). For basting, use 4% cup butter melted in ¥ cup boiling water and after this is used, baste with fat in pan. Pour water in pan during the cooking, as needed to prevent flour from burning. - During cooking, turn turkey frequently, that it may POULTRY AND GAME 355 brown evenly. If turkey is browning too fast, cover with buttered paper to prevent burning. Remove: string and skewers before serving. Garnish with parsley, or celery tips, or curled celery, or rings and discs of carrots strung on fine wire. To carve, see p. 335. Allow 8 cups stuffing for a 10-pound turkey.
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