Roast Turkey Sage Dressing

Ingredients

• 1 turkey (2 years old)
• Coarse sea salt
• 3 pints hot water
• 1 teaspoon salt (for basting)
• 1 tablespoon butter (for giblets)
• 1 tablespoon flour (for gravy)
• Stale bread (for dressing)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Dress and rub the turkey inside and out with coarse sea salt 2-3 days before cooking.

2. Preheat your oven to 400°F (200°C).

3. Place the turkey in a large roasting pan with 3 pints of hot water and 1 teaspoon of salt.

4. Baste the turkey frequently with the drippings from the pan.

5. Once browned, cover the turkey with asbestos paper or another pan to prevent further browning.

6. Cook for about 25 minutes per pound for a 2-year-old bird, adjusting for age and oven heat.

7. In a kettle, combine giblets and neck with 3 pints of water, 1 teaspoon of salt, and 1 tablespoon of butter; cook until tender.

8. Chop the giblets finely for gravy.

9. After the turkey is done, remove it from the pan and pour off excess fat, leaving about 1 pint of drippings.

10. Place the pan on the stove, add chopped giblets and 1 tablespoon of flour, stirring well.

11. Add enough hot water to achieve the desired gravy consistency, scraping the pan to enhance flavor.

12. Season gravy with salt and pepper to taste.