To Roast a Turkey
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Pluck the turkey carefully, removing all feathers without wrenching them backwards.
Singe the turkey and clean the inside thoroughly.
Break the leg bone close to the foot.
Season the turkey with coarse sea salt inside and out.
Roast
Roast in a preheated oven at 350°F (175°C) until fully cooked.
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 meat; heat firms its proteins and turns the flesh from raw to tender and sliceable.
The step that matters
Roast until fully cooked. The thickest parts of a whole bird, such as the thighs and breast, heat more slowly than the outside. Judging doneness by colour alone can leave the centre undercooked, so the cook should check the deepest part of the meat.
“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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