Name: Roast Turkey with Cranberry-Sauce
Ingredients: 1 fat tender turkey (6-7 pounds); forcemeat (according to receipt No. 100); trussing cord or skewer

Roast Turkey with Cranberry-Sauce

Ingredients

1 fat tender turkey (6-7 pounds)
forcemeat (according to receipt No. 100)
trussing cord or skewer

Directions

Pluck the turkey and remove pin feathers.
Singe the bird over an alcohol flame.
Wipe the turkey with a damp towel.
Ensure the turkey is properly drawn by removing the crop and entrails without tearing the skin.
Twist the tips of the wings back under the shoulders.
Stuff the turkey with forcemeat.
Bend the legs up toward the breast and secure with trussing cord or skewer.
Bring the legs down and fasten them close to the vent.

Recipe from a historical cookbook (Internet Archive).

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.