Roast Turkey
From The blue ribbon cook book, 1904
For stuffing, use double the quantities given in recipes under Roast Chicken.
Presented as published in 1904. 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 blue ribbon cook book (1904) by Jennie C. Benedict, page 15. The excerpt below is the record exactly as published.
ROAST TURKEY. Dress, clean, stuff, and truss a ten-pound turkey. Place on its side on rack in a dripping-pan, rub entire sur- face with salt, and spread breast, legs, and wings with one third cup butter, rubbed until creamy and mixed with one fourth cup flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on turkey begins to brown, reduce heat, baste with fat in pan, and add two cups boiling water. Continue basting every fifteen min- utes until turkey is cooked, which will require about three hours. For basting, use one half cup of butter melted in one half cup boiling water
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