Americandinner
Roast Turkey
From Fifty-two Sunday dinners, 1913
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
Nutrition per serving
465Calories
14 gProtein
98 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein14 g
Carbohydrates98 g
Fiber0.6 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2350 mg
Potassium207 mg
Calcium50 mg
Iron7.3 mg
Magnesium42 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.3 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 68. The excerpt below is the record exactly as published.
Roast Turkey Bread Stuffing Giblet Sauce Cranberry Jelly Mashed Potatoes — Baked Hubbard Squash Sweet Corn, New England Style Creamed Onions Spiced Pears Hot Slaw Thanksgiving Pudding Drawn Butter Sauce Pumpkin Pie Apple Pie Fruits — Nuts — Raisins — Stuffed Dates Water Biscuit — Cheese Cafe Noir OYSTER SOUP (For recipe see Page 162.) ROAST TURKEY Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water
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