To Roast a Turkey

Ingredients

• the turkey
• rubbed inside and out with salt
• rubbed the outside with butter
• Put water in pan
• thicken with flour

Method

1. 1

   Stuff and truss the turkey, place it on a rack in a dripping pan, baste every fifteen minutes, and cover with a dough crust until nearly done.

2. 2

   Roast according to weight, and serve with gravy.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 24. The excerpt below is the record exactly as published.

y; rub inside and out with salt and it is ready for the dressing. Turkey Dressing. Take as many slices of stale bread as you need to fill your turkey (according to size). For a turkey of eight pounds perhaps six large slices, cut thicker than for table, or eight of baker's loaves, cut off all crusts and spread with good butter as you would for eating; cut it into strips and chop it fine with a chopping knife. Season with a little salt, pepper and sage. Dry the sage in the tin on the stove slowly, rub it very fine and sift it on the bread, enough to give it a good flavor; beat two eggs and stir in with just hot water or milk enough to moisten so it will cling together somewhat. If in the season of oysters, it improves it very much to add a large pint lightly chopped, taking out the hard lobes. Stir well together and make good use of your tasting powers. Stuff the body lightly full, do not pack it. It must have room to swell, or it will be heavy. To have good dressing you must u-.e light bread. Stale baker's bread sliced and dried in the oven and grated on a coarse grater makes the nicest and lightest dressing, then stir in two tablespoons of butter with the other ingredients. By stale bread I mean two or more days old. You can use onion or sage or any other flavor- ing you like for the dressing. f —'■'■' The Queen Cook Booh 65 To Roast a Turkey. The dressing adds very much to the flavor of the turkey as well as keeping it plump. Stuff the body then the crop and sew it up with a coarse thread; then truss it by turning the tips of the wings under the shoulder (they will stay themselves); then tie the legs down to the rump with cord, tight. Of course you have rubbed it inside and out with salt before stuffing. Put it on the rack in your dripping pan on its back, after you have rubbed the outside with butter. Put water in pan, not enough to cover rack or you will have a par-boiled turkey, a little salt in water, and baste it every fifteen minutes. Do not burn it, but it it may get brown a little in three-fourths of an hour. Then make a stiff dough of flour and water, a little salt, and roll out the dough one-half inch thick^ large enough to cover the top and sides of turkey; leave it on till about done, then lift it off and baste again, and have the top and sides a nice crisp brown. Keep hot water in tea kettle to replenish as the water boils out. If too fat dip it off of gravy and thicken with flour

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