Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of water into the pan after the turkey is browned
- pepper
- salt
Directions
Singe, draw, wash and wipe; stuff the body and neck with stale bread crumbs moistened with melted butter and seasoned with pepper, salt and celery salt ; truss and rub with butter ; lay the turkey, breast down, on the rack in the roasting pan ; put into a hot oven and cook until the back of the turkey is nicely browned, then turn it over and brown breast ; pour one pint of water into the pan after the turkey is browned ; baste every fifteen minutes, or when- ever the skin becomes very dry; allow about twenty-five minutes to the pound for roasting ; if the turkey browns too rapidly cover the breast with a heavy paper well buttered. Oysters or chopped celery may be added to the stuffing if desired.