Roast Turkey or Chicken
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the fowl
Singe and clean the fowl, then wash and dry it quickly with a linen towel.
Fill the inside of the fowl and sew it up; fill in at the neck and draw the skin over the back and fasten.
Fasten the legs and wings close to the body; tie the lower ends of the legs together.
Roast
Add enough water to the roasting pan to prevent burning and add a little coarse sea salt.
Bake in a moderate oven at 350°F (175°C) for 15 minutes per pound, turning and basting often.
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.
Explore the science
What each ingredient does
- Turkey or chicken
- Forms the main body of the dish, providing the meat that is roasted and served.
The step that matters
Turning and basting often. Turning and basting keep the skin and surface moist and encourage even browning, while the bird cooks through. Skipping it can leave the outside dry or unevenly coloured.
“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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