Roast Turkey. Mrs. J. F. Mc Neal. Recipe

Roast Turkey Recipe

History:
Roast turkey has long been a centerpiece of festive meals, particularly during the holiday season. Its origins can be traced back to the Native American tribes who hunted wild turkeys in North America. When European settlers arrived, they adopted this tradition, and the roast turkey became a prominent feature of Thanksgiving dinner. Over time, different recipes and techniques for cooking the perfect roast turkey have evolved, contributing to a rich culinary heritage.

Fun Facts:
1. Turkey was not initially included in the first Thanksgiving feast. The menu likely consisted of venison, fish, seafood, and various wild fowl.
2. In the 19th century, roast turkey gained popularity as a Christmas dish in the United Kingdom and eventually spread to other parts of the world.
3. The use of oyster sauce with turkey was a common practice in the 18th and 19th centuries, adding a unique flavor and richness to the dish.

Now, let's delve into the recipe for a delicious Roast Turkey:

Ingredients:
- 1 whole turkey, preferably young, around 12-14 pounds
- 3 coffeecups of bread crumbs, made very fine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon powdered sage
- 1 teacup melted butter
- 1 egg
- 2 tablespoons melted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Bacon slices for basting
- Clean linen or muslin cloth for wrapping
- 2 tablespoons of browned flour
- 1 cup sweet cream

Instructions:
1. Preheat the oven to 325°F (165°C).

2. Dressing Preparation:
a. In a bowl, combine the fine bread crumbs, salt, pepper, powdered sage, melted butter, and egg. Mix thoroughly to form a moist stuffing.
b. Stuff the body and breast of the turkey with the prepared dressing. Sew the openings with strong thread to keep it in place.

3. Paste Preparation:
a. In a small bowl, mix together melted butter and flour to form a paste.
b. Season the turkey with salt and pepper.
c. Spread the paste evenly over the entire turkey, ensuring all surfaces are covered.
d. Lay a few thin slices of sweet bacon over the paste.

4. Wrapping and Roasting:
a. Wrap the turkey loosely in a clean linen or muslin cloth and tie it securely.
b. Place the wrapped turkey in a roasting pan and put it in the preheated oven.
c. Roast the turkey for about 15 minutes per pound, basting it with the pan drippings every fifteen minutes. This helps to keep the turkey moist and flavorful.
d. Remove the cloth a few moments before the turkey is fully cooked to allow it to brown.
e. Use a fork to test the doneness of the turkey. The internal temperature should reach 165°F (74°C) when measured in the thickest part of the thigh or breast.
f. Once cooked, remove the turkey from the oven and let it rest for a few minutes before carving.

5. Gravy Preparation:
a. Collect the drippings from the roasting pan and pour them into a saucepan.
b. Mix two tablespoons of browned flour with the sweet cream.
c. Add the flour and cream mixture to the drippings, stirring constantly over medium heat until the gravy thickens. Adjust the seasoning as desired.

Oyster Sauce to be served with the turkey:
1. In a stew pan, combine one quart of oysters, half cup of butter, salt, and pepper to taste.
2. Cover the stew pan and bring it to a boil.
3. Serve the oyster sauce alongside the roast turkey and dressing, allowing guests to enjoy the rich flavors together.

Similar Recipe Dishes:
- Roast Chicken: Substitute turkey with chicken and adjust the cooking time accordingly.
- Stuffed Cornish Hens: Create individual servings by stuffing and roasting Cornish game hens.
- Roast Duck: Enjoy a different flavor profile by roasting a succulent duck with a similar stuffing and basting technique.

Remember, the key to a delicious roast turkey lies in proper seasoning, basting, and cooking times. With this recipe, you can recreate a timeless classic that will surely impress your family and friends. Happy cooking!