Roasted Turkey

Ingredients

• the turkey
• 4 ounces of butter
• good brown gravy
• small fried sausages or forcemeat balls

Method

1. 1

   Stuff the turkey with veal stuffing or sausage meat, truss it, and cover the breast with buttered paper.

2. 2

   Roast at a distance from the fire, basting frequently with melted butter.

3. 3

   Remove the paper before done, dredge with flour, and baste to brown.

4. 4

   Serve with gravy and garnish.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 60. The excerpt below is the record exactly as published.

the turkey for boiling, put it, wrapped in a clean cloth, into sufficient hot water to more than cover it. Bring it gradually to a boil, and carefully remove the scum as it rises, or it will spoil the appearance of the bird. Simmer gently for 1J hours, or a longer time if of a larger size. When done, serve it on a hot dish, with a little celery sauce, oyster sauce, or with parsley and butter ; put a small quantity of either over it, and send the other up in a tureen separately. — Mrs. Beeton’s Cookery Book. Turkey Roasted. — Pill the inside with veal stuffing or sausage meat, and either sew the skin of the neck over the back with a trussing- needle, or fasten it with a very small skewer. Then run a long skewer 76 ENGLISH AND FRENCH COOKERY. into the pinion and thigh through the body, passing it through the opposite pinion and thigh. On the other side put a skewer in the small part of the leg, close on the outside of the sidesman, and push it through. Clean the liver and gizzard and tuck them between the pinions, and turn the point of the pinions on the back. Pass a string over the points of the skewers, and tie it securely at the back to keep the bird neat and firmly trussed. Cover the breast with a sheet of nicely buttered white paper. Place the bird on the spit or roasting-jack, and set it at some distance from the fire, which should be a very good and bright one. Keep the heat well to the breast. Put 4 ounces of butter in the dripping- pan, and baste it frequently. Just before it is done, remove the paper, dredge it lightly with flour, and baste with the butter, so as to brown and froth it. Serve with good brown gravy poured over, and garnish with small fried sausages or forcemeat balls

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