Roast Turkey Recipe
One of the best roast turkey recipes with a
full guide to how to roast a turkey, traditional style. Turkey roast recipe
with basic instructions on preparing turkey for roasts.
Select a young turkey for this recipe; remove all the turkey feathers carefully, singe
it over a burning newspaper on the top of the stove; then "draw"
it nicely, being very careful not to break any of the internal organs of the turkey;
remove the crop carefully; cut off the head, and tie the neck close
to the body by drawing the skin over it. Now rinse the inside of
the turkey out with several waters, and in the next to the last,
mix a teaspoonful of baking soda; oftentimes the inside of a fowl
is very sour, especially if it is not freshly killed. Soda, being
cleansing, acts as a corrective, and destroys that unpleasant taste
which we frequently experience in the dressing when fowls have been
killed for some time. Now, after washing, wipe the turkey dry, inside
and out, with a clean cloth, rub the inside with some salt, then
stuff the breast (see
turkey dressing recipe.
Then sew up the turkey with a strong thread, tie the legs and wings
to the body, rub it over with a little soft butter, sprinkle over
some salt and pepper, dredge with a little flour; place it in a
dripping pan, pour in a cup of boiling water, and set in the oven.
Baste the turkey often, turning it around occasionally so that every
part will be uniformly baked. When pierced with a fork and the liquid
runs out perfectly clear, the bird is done. If any part is likely
to scorch, pin over it a piece of buttered white paper. A fifteen
pound turkey requires between three and four hours to bake. Serve
with cranberry sauce.