Turkey, Roast
Ingredients
Directions
The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Choose a young cock turkey with short spurs and black legs.
Prepare the forcemeat and stuff the turkey.
Truss the turkey securely.
Roast and serve
Roast the turkey in a moderate oven (350°F / 175°C) until fully cooked.
Let it rest before carving.
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
- Forms the main body of the dish, and its meat sets and browns as it roasts.
- Forcemeat
- Fills the cavity, adding moisture and flavour to the meat as it cooks.
The step that matters
Roasting until fully cooked. A whole bird is thick, so the thigh meat near the bone cooks more slowly than the breast. Cooking to the right internal temperature ensures safety, while overcooking dries the breast. Resting lets the juices redistribute before carving.
“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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