Turkey, Roast

Ingredients

• Select a fat young turkey.
• a pint of stale bread-crumbs
• two tablespoonfuls of butter
• a teaspoonful of salt
• half a teaspoonful of black pepper
• a tablespoonful of minced sweet herbs
• moistened with a little hot water

Method

1. 1

   Stuff the turkey with the dressing.

2. 2

   Place on a rack in a dripping-pan, spread with bits of butter, and baste frequently while cooking with melted butter.

3. 3

   Roast until a rich brown.

4. 4

   Serve with giblet gravy and cranberry sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 319. The excerpt below is the record exactly as published.

Turkey, Roast large to be broiled whole separate the two halves. Butter it well all over on both sides with two table-spoonfuls of butter. Season all over with one teaspoonful of salt and one salt-spoon- ful of pepper. Place it over the broiler, the inside part to cook first ; cook fif- teen minutes, turn it over, put a little more butter on the top, then cook twelve minutes. Serve with two paper ruffles at the tips of the wings and two on the legs. While the turkey is broil- ing, chop one table-spoonful of pars- ley and one of the tender white part of celery. Mix them well with two table- spoonfuls of fresh butter and half a teaspoonful of lemon - juice. Divide in six small balls and serve at the same time. Dress the turkey on a hot platter, with a few celery leaves around it. Turkey, Devilled. — Take a cooked leg of turkey ; slash it to the bone ; salt and pepper it well, using both black and cayenne; mix some made mustard with flour, and plaster it over the leg ; place it on a gridiron, and broil over a clear fire. Turkey, Galantine of. — Select a fat young turkey. After dressing, take off the neck, wings, and legs ; cut the fowl in two down the back; begin at the edge and cut the meat from the bones, keeping the skin whole ; cut the fillets from the breast-bone without breaking the skin ; remove the bones from both sides of the turkey and spread the skin out on a clean meat-board. Pre- pare a dressing of I lb. of sausage, one teacupful of bread-crumbs, two well-beaten eggs, the juice of a lemon, a table-spoonful of minced parsley, with pepper and salt. Spread over the skin, roll up, draw together, and sew ; wrap in a cloth, and put fn a soup- kettle with the bones and scraps of the turkey one onion, a dozen cloves, a bunch of sweet herbs, and half a dozen peppercorns. Cover with cold water, set over a moderate fire, bring slowly to a boil, skim, and let simmer gently for four hours. Take the kettle from the fire, and stand it aside until cold. Then take the galantine up on a large, flat dish. Put a weight on it, and let stand overnight. In the morning re- move the cloth carefully, brush the galantine over with beaten egg, dust with grated cracker, and set in the oven to brown. Take out, and stand in a cold place until ready to serve. Garnish with aspic jelly, slice very thin, and serve with a portion of the jelly. Turkey, Minced. — When a turkey has been so far used that neat slices cannot be cut from it to make a hash, the remains may be minced. Season with salt, pepper, and grated nutmeg, and put it into a stewpan with suf- ficient white sauce to moisten it. Let it simmer gently without boiling till it is quite hot, stirring all the time. Turkey, Roast. — Select a fat young turkey. Stuff with a dressing made of a pint of stale bread-crumbs, two table-spoonfuls of butter, a teaspoon- ful of salt, half a teaspoonful of black pepper, and a table - spoonful of minced sweet herbs, moistened with a little hot water. Place on a rack in a dripping-pan, spread with bits of butter, baste frequently while cook- ing with melted butter. Roast un- til a rich brown. Serve with giblet gravy and cranberry sauce. Another way : — Wash the fowl well, inside and out; take a small, stale loaf of bread, crumble it very fine, rub in it Y/\ lb. of sweet butter, season well with pepper, salt, and celery seed ; put no water, except to moisten the crumbs ; add a few nice oysters. Stuff the turkey until well filled ; rub the whole over with sweet lard. It is then ready for the oven. Put a little water in the pan to prevent burning, and baste frequently with the gravy while cooking. A large turkey will require two and a half hours' cooking. Another way : — Singe and draw a young turkey of about 7 lbs., and wipe inside and out with a wet towel. Leave the skin of the neck very long, but cut the neck short, the skin being Turkey, Sauces for POU LTRY Prawns in Shells necessary for holding the stuffing. Sprinkle inside the turkey with one salt-spoonful of salt and half a .salt- spoonful of pepper, fill up the neck first very full with the stuffing pre- ferred, stitch the skin over its back with white thread, put the balance of the stuffing inside, stitch it also, and truss it very tightly, passing a truss- ing - needle with twine through the wings and body, and in the same way through the legs. Sprinkle over it half a teaspoonful of salt

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