A Plain way to Cook a Turkey by Roasting

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Make a dressing to suit you; there are several to choose from in this book, made from bread, or force-meat. Stuff the turkey, season it with salt, pepper, and a little butter, dredge it with flour and put it in the oven; let the fire be slow at first, and hotter as it begins to cook. Baste frequently with butter; when the turkey is well plumped up, and the steam draws toward the fire, it is nearly done; then dredge again with flour, and baste with more butter until it is a nice brown. Serve with gravy and bread sauce; some like chestnuts stewed in the turkey gravy, and served with it. A very large turkey will take three hours to roast, one of eight pounds will take two hours.