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)