Roast Turkey
Ingredients
Directions
Prepare
After the turkey is dressed, season it well, sprinkling pepper and salt on the inside.
Put the turkey in a large meat pan, almost half full of water.
Cook on the stove
Let cook about two hours, turning occasionally.
Then take it from the stove and stuff it with dressing, prepared as above. A little sage is an improvement.
Roast
Sprinkle well with pepper, salt, and oil.
Place it in the oven and cook about two hours.
If dinner is to be served at one o'clock, the turkey should be put on to cook at nine o'clock.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Turkey (in the method)
- The main protein, cooked whole so its large mass heats slowly and stays moist.
The step that matters
Timing the start to dinner. The turkey has two long cooking periods, so starting too late leaves it underdone at serving time. Poultry should be cooked through before serving, so the total time has to be planned from the meal time backward.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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