Roast Turkey

Preparation info

  • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 turkey
  • 1–2 lb. sausage meat
  • 1 lb. veal forcemeat
  • 2–3 rashers streaky bacon fat for basting


Stuff crop of bird with veal forcemeat and put seasoned sausage meat inside body of bird. Truss for roasting. Lay bacon rashers over the breast, roast in a pre-heated hot oven (425° F., Gas 7) for 15–20 min., then reduce heat to moderate (350° F., Gas 4), basting frequently. The cooking time will vary according to the size and quality of the bird—as a general guide, allow 15 min. per lb. for a turkey under 14 lb. weight, and 12 min. per lb. if over 14 lb. About 20 min. before serving remove the bacon to allow the breast to brown. Remove trussing string; serve on a hot dish.

Serve with gravy, sausages and bread sauce if liked, or cranberry sauce. See also Accompaniments.