Roast Turkey Recipe 3 ingredients

To prepare this Roast Turkey Recipe 3, first insist on having the bird with the feet on, be it chicken or turkey, as the tendons may then be easily removed. Make a cut through the skin at the bend of the knee joint until the tendons are exposed ; insert a trussing skewer under each and pull gently with a slight twist. Cut off the feet, clean and use for soup. Pick clean of pin feathers; even if the bird has been already drawn it is safe to look for lungs and windpipe. The former are found on either side of the backbone imbedded between the ribs. Remove every trace. Make a cut at one side under the wing to remove crop and windpipe as the appearance of the roasted fowl will not then be marred.

Singe over two tablespoons of alcohol lighted in a shallow tin plate. Scrub the bird inside and out with cheesecloth dipped in warm water. Fold back the neck skin and with a sharp vegetable knife sever the neck close to the body. Cook with heart and liver for gravy. Stuff with any desired dressing, using only enough in the breast to plump it well. Fold the neck skin back, bend the wings over this and fasten with skewers. When the chicken is stuffed truss the drumsticks closely and fasten securely with skewers. Remember the fewer projecting corners the more juicy and uniformly cooked will be the roasted bird.