Turkey Poult, Roast
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
Truss the turkey poult for roasting.
Cover the breast with 2 or 3 folds of greased paper.
Roast and serve
Roast in a moderate oven at 350°F (175°C) for about 1 hour, basting frequently.
Serve with good gravy and, if desired, fried bacon or boiled ham.
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 poult
- Provides the main meat, which cooks through and turns tender during roasting.
- Fat for basting
- Adds moisture and helps the skin brown as it roasts.
The step that matters
Covering the breast with greased paper. The breast is lean and cooks faster than the legs. The paper shields it from direct heat so it does not dry out or overcook while the rest of the bird finishes roasting.
“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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