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Roast Turkey, a Nice Way to Avoid Burning
Having dressed him carefully, rub the inside well with salt, and hang up to drain an hour; then wipe dry with a napkin the crop and inside just as your dressing is ready to be put in; fill the place of the crop with the dressing and sew up, then the body and sew also. The dressing may be simply fine bread crumbs, seasoned with, salt and pepper and a little butter, moistened with water or milk and a beaten egg, and you may add sage, onions, oysters, raisins, etc., any or all of them; or sage, thyme or marjoram or summer savory, as you like, have on hand or can get; tie the legs to the body, so that they shall not sprawl by the heat. When ready for the oven, melt a little lard and spread it over a clean white cloth and Jay over the turkey; then grease a paper the same way and lay over the cloth, and a piece of thick dry brown paper over all; put a cup of water in the pan, and roast the turkey without basting, as the greased cloth
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