Poultry To Roast a Turkey

to roast a turkey
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839)

Ingredients:

1 turkey​

stuffing, or...​

a tea-cup of sausage meat plus a teacup of bread crumbs, 2 egg yolks​

flour for dredging​

butter​

salt​

Instructions:

Make a stuffing like that for veal; or take a tea-cup of sausage meat and add a like quality of bread crumbs, with the beaten yolks of two eggs - then fill the crop; dredge the turkey over with flour, lay it before the fire, taking care this is most on the stuffed part, as that requires the greatest heat. A strip of paper may be put on the breast bone to prevent its scorching. Baste with a little butter or salt and water at first, then with its own drippings. A little before it is taken up, dredge it again with flour, baste with butter and froth it up. A large turkey requires full three hours roasting - a smaller in proportion.​

​

Ham or tongue is usually eaten with turkey; stewed cranberries also.​

 

[donna]

Stuffing

"A good stuffing for veal, mutton, or poultry: Take two cups of bread crumbs and one of butter or minced suet, a little parsley, finely shredded, one quarter of a nutmeg grated, a tea-spoonful of powdered lemon peel, allspice, and salt--the whole to be worked together with two or three yolks of egg, well beat."

Here we see our old favorite spice, nutmeg used.

 

[donna]

Thought bump this thread for turkey lovers. Another great dish for Christmas.

 

[Deleted User CS]

My sister cooks a turkey breast for the both of us and her method of preparing and cooking the turkey breast is very good. After cleaning the breast , she applies room temperature, unsalted butter to the whole breast along with salt and pepper. She puts the breast on a wire rack and places it in a large roasting pan with plenty of cold water. She covers the breast with aluminum foil and places in a 200 degree over overnight. After several hours at a low temperature, she bastes the breast with the pan drippings and allows the breast to cook at 350 degrees for several hours until the breast turns brown. This turkey is absolutely delicious and is very moist. Low and slow is great advice for cooking any type of meat or poultry. David.

 

[donna]

Thought 2 appropriate recipes for Thanksgiving.

Happy Thanksgiving from the Food Forum.