Roast Turkey

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Dress and clean turkey as for Roast Chicken, and follow any desired recipe for stuffing. Tie down the legs and rub entire surface with salt and let stand over night. Next morning place in large dripping or roasting pan on rack and spread breast, legs and wings with cup butter or fat creamed and mixed with ¼ cup of flour. Dredge bottom of pan with flour. Place in a hot oven, and when flour on the turkey begins to brown, reduce the heat and add 2 cups of boiling water and baste with ¼ cup of fat in ¾ cup of boiling water. When this is used up baste with the fat in the pan. Baste every 15 minutes until tender; do not prick with a fork; press with the fingers; if the breast meat and leg are soft to the touch the turkey is clone. If the oven is too hot, cover the pan; turn the turkey often, that it may brown nicely. Remove strings and skewers and serve on hot platter with Cranberry Sauce, or Cranberry Jelly.