Roast Turkey, with Giblet Gravy

Ingredients

• a turkey
• two tablespoonfuls of flour
• salt
• pepper
• oil
• a very little water

Method

1. 1

   Singe and clean the turkey.

2. 2

   Stuff it with dressing, secure the skin, and roast in a dripping-pan with a little water, allowing twenty minutes per pound.

3. 3

   Baste frequently with oil and water from the pan.

4. 4

   When done, remove strings and skewers.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 88. The excerpt below is the record exactly as published.

ROAST TURKEY, WITH GIBLET GRAVY. Singe and clean as directed. Make any of the stuffings, the recipes of which are given on pages 205 and 206. Work the hand gently under the skin on the breast, to lift the skin from the flesh, working through the cut made by taking out the neck, and taking care not to break the skin. Put a thin layer of dressing between the skin and flesh ; and place the rest of the stuffing lightly in the body, being careful not to pack it at all. When the breast is stuffed, draw the skin of the neck over on the back and fasten it to the back with a skewer. Turn the tips of the wings under the back, and fasten them in that posi- tion with a skewer, running it through the wings and body. Make an incision in the skin near the opening where the entrails have beeit taken out, and insert the " drum-sticks " in the holes, tying them together after they are so placed. Sew up the vent where the stuffing was put in. Moisten the skin of the bird with a little water, and sprinkle it with salt, pepper and flour. The moisture helps to retain the seasoning on the meat. Place the turkey in a dripping-pan in the oven, adding a very little water to the pan, and roast, allowing twenty minutes to a pound. After it has roasted twenty-five minutes, baste with the oil and water in the pan, and baste 'every fifteen minutes until baked enough. P'requent basting is the secret of success in roasting fowl. If the basting is done every ten minutes, it will be none too often, but it should be done every fifteen minutes at ME A TS. 205 the longest. Some cooks advise rubbing butter on the legs and breast, but it must be a very thin turkey that re- quires this, as there is usually quite enough fat given off for use in basting. When the turkey is done, place it on a platter, remove the strings and skewers, and place it in the oven while the gravy is being prepared. TO MAKE GIBLET GRAVY. Place the giblets (the liver, heart and gizzard) and the neck that has been cut off, in a sauce-pan, and cover theiTi with cold water. Simmer slowly, and when tender re- move the neck and chop the giblets fine, saving the water in which they were cooked. When the turkey is lifted from the pan, pour off all but three small table-spoonfuls of the oil, place the pan on the top of the stove, and when the gravy boils, stir in two table-spoonfuls of flour. Cook two minutes and add the water in which the giblets were cooked, pouring it in gradually so as not to thin the gravy too much. If the gravy seems too thick, add also a little hot water. Put in lastly the chopped giblets, and season to taste with salt and pepper. Serve in a gravy dish. STUFFING FOR TURKEY — NO. I. Three cupfuls of grated stale bread. Two table-spoonfuls of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. One tea-spoonful of chopped onion. • Rub the butter into the crumbs, and let them stand at least an hour, when the rest of the seasoning may be added. This makes a crumby stuffing. 2o6 THE PA TTERN COOK-BOOK. STUFFING FOR TURKEY NO. 2. One quart of grated bread. One cupful of milk. One tea-spoonful of chopped parsley. One tea-spoonful of chopped onion. One-half tea-spoonful of summer savory. One table-spoonful of salt. Three table-spoonfuls of butter. Two eggs. One-half tea-spoonful of pepper. One-half tea-spoonful of thyme. Pour the milk on the crumbs, and cover tightly for an hour ; then add the rest of the ingredients, omitting the onion, if objectionable. OYSTER STUFFING. Two cupfuls of bread-crumbs. One table-spoonful of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. Twenty-five oysters. Rub the butter into the crumbs, add the seasoning, and put in the oysters last, leaving them whole. CRANBERRY SAUCE, FOR ROAST TURKEY. One quart of cranberries. One pint of water. One pint of sugar. Pick over and wash the berries, place them in a stew- pan with the water and sugar, and cook slowly for twenty minutes. Rinse a mould with cold water, pour in the stewed berries, and set them away to cool. When ME A TS. 207 wanted for serving, turn out upon a flat dish, cut off a thick slice and send to the table. ROAST TURKEY, WITH CHESTNUT STUFFING. Draw and clean the turkey as previously directed. Shell and blanch fifty large French chestnuts, and boil them half an hour in water enough to cover. Drain off the water, and add to the nuts three table-spoonfuls of butter, a table-spoonful of salt, and half a tea-spoonful of pepper. Mix well, and place them in the turkey. Truss and roast the fowl as directed in the preceding recipe. When done, serve with CHESTNUT SAUCE. Thirty French chestnuts. One pint of water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One table-spoonful of butter. One table-spoonful of flour. Shell and blanch the nuts, boil until tender, drain thoroughly, and mash them wdth a potato masher. Add the water a little at a time, rub the mixture through a sieve, and cook gently in a sauce-pan for half an hour. Place the butter in a frying-pan, and when hot, add the flour. Cook until the flour is of a dark-brown color, stirring constantly ; then add the chestnut mixture, cook for three or four minutes, and serve in a gravy-boat. BOILED TURKEY, WITH CELERY SAUCE. If a turkey

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