Roast Turkey

Ingredients

• the turkey
• a table-spoon of butter
• two tea-spoons salt
• a liberal allowance of butter for cooking, including gravy for serving in two successive days, is one tea-cupful
• two quarts of water
• the heart, gizzard and liver
• one table-spoon of flour

Method

1. 1

   Prepare and stuff the turkey as directed.

2. 2

   Place in an oven not quite as hot as for roasting meats.

3. 3

   Put bits of butter on the breast to baste.

4. 4

   Baste often and turn the turkey occasionally.

5. 5

   Season with salt when half done.

6. 6

   Dredge with flour in the last third of cooking and baste with drippings.

7. 7

   Cook until golden brown and tender.

8. 8

   For gravy, boil the heart, liver, gizzard, and neck in water, chop, thicken with flour, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 160. The excerpt below is the record exactly as published.

the heart, gizzard and liver (previously boiled for two hours in two quarts of - water), and add to the gravy with the water in which they were boiled, season with salt -and pepper, add a smooth thickening of flour and water, stir constantly until thoroughly mixed with the gravy, and boil until the flour is well cooked. Some, in making stuffing, try out the fat of the turkey at a low temperature, and use instead of butter; others use the fat of sweet-pickled pork chopped fine (not tried out), and a small quantity of butter, or none at all. —Mrs. Judge Jeo Lae Concer: ¢ a 984 | POULTRY. Roast TURKEY. Propire and stuff as in preceding recipe, and lard as described in general directions; place in oven not quite as hot as for roast- ing meats (if the fire is very hot, lay a piece of brown paper, well greased, over the fowl, to prevent scorching); put a table-spoon of butter in bits on the breast; it will melt and run into the dripping- pan, and is used to baste the fowl as roasting progresses; baste . often (once in ten minutes), watching the turkey as it begins to brown, very carefully, and turning it occasionally to expose all parts alike to the heat; it should be moist and tender, not in the least scorched, blistered or shriveled, till it is a golden brown all over. For the first two-thirds of the time required for cooking (the rule is twenty minutes to the pound and twenty minutes longer) the basting should keep the surface moistened so that it will not crisp . at all; meantime the oven should be kept as close as possible. In basting use the door that opens to the left, so that the right hand may be used conveniently through a small opening; and a long gauntlet glove is a good thing to protect the hand and arm during the operation. In turning the pan, do it as quickly as possible; season with two tea-spoons salt when half done. In the last third of the time allowed for cooking, withdraw the pan partly from the oven (resting the end on a block of wood or a plain stool of the proper height kept for the purpose), and dredge the breast, upper _ portion and sides thoroughly, by sifting flour over the fowl from a fine sifter, return pan to oven, and let remain until the flour is well browned, then baste freely with drippings from the pan, and flour again, repeating the flouring and browning, and allowing the crust to grow crisper each time; there will probably be time to repeat the process three or four times before finishing. Take care not to wash off the flour by basting; give it time to brown on thoroughly, and do not take out of oven until all the flour of last dredging is thoroughly browned. If it isnecessary to turn the turkey in the pan, use a towel, and never stick it with .a fork, to allow the juice to escape. In roasting a large turkey, a liberal allowance of but- ter for cooking, including gravy for serving in two successive days, is one tea-cupful, but less may be used, according to taste or necessity for economy. When done the entire surface will be a | Mien Si ane tits vy a * yl z \. ay f i af; de ats ny ane ur 5 : ha et = Ane ene Ae Nemeth ta POULTRY. >< | 285 rich, frothy, brown crust, which breaks off in shells in carving, and makes the most savory of morsels. Dish the turkey. To make the gravy, boil the heart, liver, gizzard and neck in two quarts of water for two hours, then take them up, chop gizzard, heart and liver, put them back again, thicken with one table-spoon of flour

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