Roasted Turkey

Ingredients

• Wash the turkey
• Dredge well with flour
• a few times with butter
• with butter and water
• with the gravy in the dripping-pan
• A turkey weighing ten pounds

Method

1. 1

   Wash the turkey and wipe thoroughly dry, inside and out; fill with stuffing, sew or skewer the neck skin, and sew up the vent.

2. 2

   Run a skewer through the pinions and thighs.

3. 3

   Dredge with flour, cover the breast with buttered paper, place in a dripping-pan, and roast.

4. 4

   Baste every fifteen minutes with butter and water, then with gravy.

5. 5

   Bake for three hours.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 76. The excerpt below is the record exactly as published.

Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuffing, and either sew the skin of the neck over the back or fasten it with a small skewer. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the out- side and push it through. Pass a string over the points of the skewers and tie it securely at the back. Dredge well with flour, and cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes — a few times with butter and water, and then with the gravy in the dripping-pan Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake. Mrs. a. C. Brown, 98 POULTRY AND GAME. BOILED TURKEY WITH OYSTER SAUCE. Prepare in the same manner as for roasting, fill with a dressing of oysters. Tie legs and wings close to the body, place it in boiling water that has been well salted, with the breast down. Skim it often, and boil two hours, but not long enough to have the skin break. Serve with celery or oyster sauce. Have a nice piece of salt pork, or ham, boiled, and serve a thin piece to each plate. j| Some save the liquor in which the turkey has been boiled and use it for soup, by adding seasonings. Mrs. Marietta Hollister. ROASTED TURKEY

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