Roast Turkey

Preparation info

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Method

Turkey is inclined to be dry, so it must be well and richly stuffed, so that the fat from the stuffing works through from inside. It must also be well basted and covered with fat bacon and greaseproof paper or foil.

Make sure that the size of the bird you choose will go into your oven. Most modern stoves easily take a 15–16