Roast Turkey

Ingredients

• Select a young gobbler weighing from eight to twelve pounds
• a tablespoonful of salt
• bread about two days old
• one-quarter cup of finely chopped onion
• one tablespoonful of butter
• one slice of breakfast bacon
• one teaspoonful of celery seeds
• one teaspoonful of parsley
• the raw yolks of two eggs
• a bit of butter
• one cup of boiling water
• one-half teaspoonful of salt
• one clove of garlic
• one tablespoonful of flour

Method

1. 1

   Singe, draw, remove the oil bag and wash the turkey.

2. 2

   Rub inside with salt, fill with dressing made from soaked bread, hoecake, onion cooked in butter, bacon, and seasonings.

3. 3

   Sew up the turkey, rub with salt and pepper, and place in a roasting pan.

4. 4

   Spread with butter, dredge with flour, and roast in a medium hot oven.

5. 5

   Baste with boiling water and dredge with flour until done, allowing 15 minutes per pound.

6. 6

   Prepare giblet sauce with giblets, broth, and flour.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 30. The excerpt below is the record exactly as published.

ROAST TURKEY. Select a young gobbler weighing from eight to twelve pounds. If the breastbone is soft and pliable, the turkey is young; if stiff, it is old. Singe, draw, re- move the oil bag and wash it quickly in cold water; neatly dry it, and then rub it inside with a tablespoon- f ul of salt ; fill the crop and body with a dressing made as follows : Soak bread about two days old in milk un- til soft; press out all the moisture possible, and add to it an equal amount of quickly cooked hoecake or com bread ; nlace a saucepan with oTie-quarter cup of finely chooped onion over the fire with one tableepoonful of butter; stir and cook five minutes without browning; add the bread, one slice of breakfast bacon chopped fine, and cook five minutes longer; continue to stir all The Complete Cook Book. 69 the while ; remove from the fire, and, when cold, sea- son with salt and pepper, one teaspoonful of celery seeds, one teaspoonful of parsley, a hit of butter (sage and thyme if you like), and the raw yolks of two eggs ; do not fill the turkey more than three-quarters full, as the bread will swell; now, sew the turkey up; twist the wings back, run a skewer through the thigh into the hody, pass a string across the back of the turkey, cross- ing it below the breast ; then catch it over the points of the skewer, cross the string again and tie in the back; rub a tablespoonful of salt and a little pepper all over the bird and place it in a roasting pan. Spread two tablespoonfuls of soft butter over the breast, dredge with flour, then put the pan in a medium hot oven to roast; when this browns add one cup of boiling water and baste ; dredge with flour after each basting ; con- tinue to roast and baste freely until done; allow fifteen minutes to every pound. Place the giblets in a saucepan over the fire, cover with cold water, add one-half teaspoonful of salt; when it boils add one clove of garlic and cook till done ; mix one tablespoonful of flour

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