Turkey Recipe

Take out the inwards, wash both the inside and outside of the turkey.

Prepare a dressing made of bread, soaked soft in cold water, (the water

should be drained from the bread, and the bread mashed fine.) Melt a

small piece of butter, and mix it with the dressing, or else put in salt

pork, chopped fine; season it with salt and pepper; add sweet herbs if

you like. An egg in the dressing, makes it cut smoother. Any kind of

cooked meat is nice minced fine, and mixed with the dressing. If the

inwards are used, they ought to be boiled very tender, as it is very

difficult to cook them through while the turkey is roasting. Fill the

crop and body of the turkey with the dressing, sew it up, tie up the

legs and wings, rub on a little salt and butter. Roast it from two to

three hours, according to its size; twenty-five minutes to every pound,

is a good rule. The turkey should be roasted slowly at first, and basted

frequently. A little water should be put into the dripping pan, when the

meat is put down to roast. For a gravy to the turkey, take the liquor

that the inwards are boiled in, put into it a little of the turkey

drippings, set it where it will boil, thicken it with a little flour and

water, previously mixed smooth. Season it with salt, pepper, and sweet

herbs if you like. Drawn butter is used for boiled turkey. A turkey for

boiling should be prepared in the same manner as one for roasting. If

you wish to have it look white, tie it up in a cloth, unless you boil

rice in the pot. If rice is used, put in two-thirds of a tea cup. A

pound or two of salt pork, boiled with the turkey, improves it. If you

wish to make a soup of the liquor in which the turkey is boiled, let it

remain until the next day, then skim off the fat. Heat and season it.