Wild Turkey, Roasted
From Camp cookery (Kephart), 1910
Cleanse giblets and stew until tender for sauce.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 37. The excerpt below is the record exactly as published.
Wild Turkey, Roasted. — Pluck, draw, and singe. Wipe the bird inside and out. Rub the inside with salt and red pepper. Stuff the crop cavity, then the body, with either of the dress- ings mentioned below, allowing room for the filling to swell. Tie a string around the neck, and sew up the body. Truss wings to body with wooden skewers. Pin thin slices of fat pork
Cook this with the app: pantry check, scaling, and the assistant.