Recipe: Roast Turkey

Select a young TURKEY; remove all the feathers carefully, singe it over a burning newspaper on the top of the stove; then “draw” it nicely, being very careful not to break any of the internal organs; remove the crop carefully; cut off the head, and tie the neck close to the body by drawing the skin over it. Now rinse the inside of the TURKEY out with several waters, and in the next to the last, mix a teaspoonful of baking soda; oftentimes the inside of a fowl is very sour, especially if it is not freshly killed. Soda, being cleansing, acts as a corrective, and destroys that unpleasant taste which we frequently experience in the Dressing when FOWLS have been killed for some time.

Now, after washing, wipe the TURKEY dry, inside and out, with a clean cloth, rub the inside with some salt, then stuff the breast and body [Pg 83]with “Dressing for FOWLS.” Then sew up the TURKEY with a strong thread, tie the legs and wings to the body, rub it over with a little soft butter, sprinkle over some salt and pepper, dredge with a little flour; place it in a dripping-pan, pour in a cup of boiling water, and set in the oven. Baste the TURKEY often, turning it around occasionally so that every part will be uniformly baked. When pierced with a fork and the liquid runs out perfectly clear, the bird is done. If any part is likely to scorch, pin over it a piece of buttered white paper. A fifteen pound TURKEY requires between three and four hours to bake. Serve with cranberry Sauce.

Gravy for TURKEY.—When you put the TURKEY in to roast , put the neck, heart, liver and gizzard into a stewpan with a pint of water; boil until they become quite tender; take them out of the water, chop the heart and gizzard, mash the liver and throw away the neck; return the chopped heart, gizzard and liver to the liquor in which they were stewed; set it to one side, and when the TURKEY is done it should be added to the gravy that dripped from the TURKEY, having first skimmed off the fat from the surface of the dripping-pan; set it all over the fire, boil three minutes and thicken with flour. It will not need brown flour to color the gravy. The garnishes for TURKEY or CHICKEN are fried Oysters, thin slices of HAM, slices of lemon, fried PIGEONSs, or force meat balls, also parsley.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)

Recipe: Tennessee Turkey Hash

Cut sufficient TURKEY in one-half inch blocks to measure two cupfuls. Now add

  • One cup of diced celery,
  • One onion, minced fine,
  • One tablespoon of butter,
  • One tablespoon of cornstarch.
  • Mix thoroughly, then add
  • One-half cup of boiling water.

Cook slowly until the meat is very tender, then serve garnished with finely chopped parsley and hot cornmeal waffles.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Roast Turkey

In America, roast TURKEY is usually considered as a holiday dish, being served most frequently in the homes on Thanksgiving day. However, at times when the price is moderate, it is not an extravagance to serve roast TURKEY for other occasions. roasting is practically the only way in which TURKEY is prepared in the usual household, and it is by far the best method of preparation. Occasionally, however, a very tough TURKEY is steamed before roasting in order to make it sufficiently tender.
[Illustration: Fig. 30]
The preparation of roast TURKEY does not differ materially from the method given for the preparation of roast CHICKEN. After the TURKEY is cleaned, drawn, and prepared according to the directions previously given, rub the inside of the cavity with salt and pepper. Then stuff with any desirable stuffing, filling the cavity and also the space under the skin of the neck where the crop was removed. Then sew up the opening, draw the skin over the neck and tie it, and truss the TURKEY by forcing the tip of each wing back of the first wing joint in a triangular shape and tying both ends of the legs to the tail. When thus made ready, place the TURKEY in the roasting pan so that the back rests on the pan and the legs are on top. Then dredge with flour, sprinkle with salt and pepper, and place in a hot oven. When its surface is well browned, reduce the heat and baste every 15 minutes until the TURKEY is cooked. This will usually require about 3 hours, depending, of course, on the size of the bird. For basting, melt 4 tablespoonfuls of butter or bacon fat in 1/2 cupful of boiling water. Pour this into the roasting pan. Add water when this evaporates, and keep a sufficient amount for basting. Turn the TURKEY several times during the roasting, so that the sides and back, as well as the breast, will be browned. When the TURKEY can be easily pierced with a fork, remove it from the roasting pan, cut the strings and pull them out, place on a platter, garnish, and serve. Gravy to be served with roast TURKEY may be made in the manner mentioned for making gravy to be served with fried CHICKEN.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Stuffing for Turkey’s

5 Boston crackers, rolled, piece of salt PORK size of an egg, chopped fine. Add 1/2 pint of milk and season with salt and pepper. (Add sage if you wish.) Let it scald, then beat 3 eggs and stir in. Add milk till it is the consistency of batter fritters, put in the TURKEY and bake slowly, basting frequently.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Turkey enDaube

Put slices of bacon in a braising-pan, lard the breast and thighs of a TURKEY trussed for boiling, and place the TURKEY on the slices of bacon; put into the pan a slice of HAM and a calf’s foot broken into small pieces, with the trimmings of the TURKEY, two onions stuck with four cloves, three carrots, and a bouquet garni. Put slices of bacon over the TURKEY, put some melted butter over, and cover with three rounds of buttered paper and let it simmer for five hours; take it from the fire and leave it for half an hour, strain the gravy and boil it down. Beat an egg into a Saucepan, and pour the jellied gravy into this, whip it well, then put it on the fire, bring it to the boil, and then draw it to the side of the fireplace, cover it with the lid with hot coals on it, and let it remain for half an hour; strain again, and with this jelly cover the TURKEY.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Devilled Turkey Drumsticks

Score the drumsticks down parallel with the bone, and insert in the slices thus made a mixture made with one ounce of butter, a good teaspoonful of French mustard, a little cayenne, and a salt-spoonful of black pepper. Mix all this thoroughly together and spread the mixture into the cuts, then rub the drumsticks with butter, and grill over a fierce fire.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)

Recipe: Capilotade of Fowl or Turkey

Take the remains of a cold fowl or TURKEY, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the Sauce boil well, put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the Sauce over, and serve.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)