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Roast Turkey
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Serve with Giblet Sauce and cranberry sauce.
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 18. The excerpt below is the record exactly as published.
ROAST TURKEY. Remove tendons from the legs, singe and draw the turkey; remove pin-feathers, wash and dry carefully ; fill with stuffing if desired ; cover the breast with thin slices of salt pork, scored lightly and fastened in place with strings or small skewers, and set on the rack of a baking pan into a hot oven. Turn the bird often that the heat may sear over the outside uniformly and thus keep the juices within. When this has been accomplished, that is, in about fifteen to thirty minutes, add a little hot water and drippings to the pan and as soon as possible reduce the temperature to that of ordinary baking. Baste every ten minutes, dredging with flour after each basting. When half cooked add salt to the flour. When the joints will separate easily, the cooking is completed. Three hours are required to roast a ten-pound turkey. When the fowl is nearly cooked, remove the pork from the breast, baste with a little butter melted in hot water
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