Roast Turkey

Ingredients

• Buy a prepared turkey which has been drawn, singed and the sinews removed.

Method

1. 1

   Wash and dry the bird.

2. 2

   Turn the skin back and cut off the neck close to the back.

3. 3

   Fill the crop with veal stuffing.

4. 4

   Fasten the skin down with a skewer on to the back of the bird.

5. 5

   Finish the trussing, fastening the gizzard on one side and the liver on the other, in between the pinions.

6. 6

   Roast in front of the fire or place on a tin in the oven and baste well.

7. 7

   Allow three hours for a large bird and two for one weighing about eight pounds.

8. 8

   Garnish with rolls of broiled bacon and baked sausages.

9. 9

   Serve with a nice brown gravy and bread sauce.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 21. The excerpt below is the record exactly as published.

ROAST TURKEY Buy a prepared turkey which has been drawn, singed and the sinews removed.

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