Roast Turkey Recipe 4 ingredients

To prepare this Roast Turkey Recipe 4, first singe and wipe the turkey with a cloth; draw it, preserving the liver and gizzard, but be careful not to break the gall-bag. Wash well, having a little soda dissolved in the water. Fill the body with bread, oyster, or chestnut stuffing. Sew up the body and the neck; bind the wings and legs snugly to the body, and if the turkey is scrawny lay thin slices of fat salt pork on the breast. Now lay it on the grating of your covered roaster; pour in a cupful of boiling water, then cover and bake for two or three hours, according to the size of the fowl. When nearly done, remove the cover and wash with butter, then dredge with flour and set in the oven to brown. Dish the turkey on a heated platter, and set in the open oven to keep warm while you make the gravy. Thicken the contents of the dripping-pan with a tablespoonful of browned flour, season with salt and pepper, and add the finely chopped giblets. Boil one minute, then pour into a gravy-boat.

Serve cranberry-sauce with turkey if possible.

Bread Stuffing for Turkey

To have good dressing you must have light bread. Slice the bread in thick slices, then put in the oven to dry. Grate with a coarse grater, and to every cupful of crumbs allow a tablespoonful of minced pork. Season with salt, pepper and sage, and moisten very slightly with milk.

Oyster Stuffing

Make a stuffing of bread crumbs, season with parsley, thyme, and onion juice, and moisten with melted butter. Add 2 dozen small chopped oysters.

Chestnut Stuffing

Boil 1 quart of chestnuts, shell and peel them. Mash them smooth, and rub into them 2 tablespoonfuls of soft butter. Season with salt and white pepper, and stuff the turkey with this as you would with any other kind of dressing.