Roast Turkey with Oyster Stuffing

Ingredients

• the turkey
• a loaf of stale bread
• half a pound melted butter
• a tea-spoon of salt
• a tea-spoon of pepper
• a quart of oysters
• one or two eggs
• half a pint hot water
• one or two heaping table-spoons flour

Method

1. 1

   Dress and rub the turkey with salt and pepper, steam until tender.

2. 2

   Prepare stuffing with soaked bread, melted butter, salt, pepper, oysters, and eggs.

3. 3

   Stuff the turkey, tie openings, and roast with water and basting mixture.

4. 4

   Baste often and turn until browned.

5. 5

   For gravy, pour off excess fat, add chopped giblets, and thicken with flour.

As published

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

the turkey _ was steamed ; lard the turkey, or place en the breast the pieces of fat taken from it before it was stuffed, sprinkle with salt and pep- per, dredge well with flour; if not sufficient water in the pan, keep adding boiling water and baste often, as the excellence of the turkey depends much on this. Cook until a nice brown and per fectly tender; remove to a hot platter and serve with cranberry sauce and giblet gravy. To make the gravy, after the turkey is dished place the dripping-pan on the top of range or stove, skim off most of the fat, and add water if necessary; chop 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 wet with cold water; season with salt and pepper ; after the turkey has been taken up, pour into dripping-pan, set on the top of the stove, and boil five minutes, stirring constantly, scraping the sides of the pan until free from the rich, savory particles that ad- here. Serve 1 in a gravy-boat. » ROAST TURKEY witH OysTER eee Dress and rub turkey thoroughly inside and out with salt and pepper, steam two hours or until it begins to grow tender, lifting the cover occasionally and sprinkling lightly with salt. ‘Then take out, loosen the legs, and rub the inside again with salt and pepper, and stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on boiling water, draining off immediately and covering ciosely; crumble the bread fine, add haif a pound melted butter, or more if to be very rich, and a tea-spoon each of salt and pepper, or enough to season rather highly; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs, adding the soaked crusts and one or two eggs; mix all thoroughly with the hands, and if rather dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them; or first put in a spoonfnl of stuffing, and then three or four oysters, and so on until the turkey is filled; stuff the breast first. Flour a cloth and place over the openings, tying it down with a twine; spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint ‘hot water, and roast two hours, basting often with a little water, butter, salt and pepper, — kept in a tin for this purpose and placed on the back of the stove. A swab made of a stick with a cloth tied on the end, ts better than a spoon to baste with. Turn until nicely browned on all sides, and about half an hour before it is done, baste with butter and qe with a little flour—this will ous it a frothy appearance, ey At 2868." le POUL EEE ON i ea an ie ‘ When you dish the Gey if there is much fat in the pan, pour off most of it, and add the chopped giblets previously cooked until tender, and the water in which they were cooked, now stewed down to about one pint; place one or two heaping table-spoons flour

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