Roasting a Half Turkey
From Foods, their selection and preparation, 1935
Follow carving directions for whole turkey.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 210. The excerpt below is the record exactly as published.
Salt the body cavity formed, and pack loosely with stuffing. This will re¬ quire approximately one half as much stuff¬ ing as a whole turkey. Cover the stuffing with heavy greased pa¬ per — preferably parchment paper — that has been cut to fit the opening. The paper is fastened in place by catching the white cord Roasting a Half Turkey
Cook this with the app: pantry check, scaling, and the assistant.