Democratic Sentinel, Volume 19, Number 46, Rensselaer, Jasper County, 22 November 1895 — How to Koast a Turkey. [ARTICLE]

How to Koast a Turkey.

Select a large, fat, tender turkey, and have it nicely dressed, drawn, washed, wiped dry and well singed. Rub it all over, inside and outside, with pepper and salt. Make a stuffing of the following ingredients: One pound of light breadcrumbs, half a pound of butter, a heaping tablespoonful of finely minced onion, salt and pepper, one raw egg and enough water to mix rather soft. Stuff the breast first, and sew it up. then stuff the body. Rub the turkey all over with melted butter, and dredge well with sifted flour. Lay it in the pan on its breast, and pour in a quart of cold water. Have the oven well heated but not too hot, as the turkey must cook slowly to be done. Allow a quarter of an hour to each pound. Have some butter in a plate with a larding mop. From time to time baste the turkey with the gravy in the pan, rub over with the larding mop and dredge again with flour. As it browns turn from side to side, and last of all brown the breast. Frequent basting, dredging and turning will insure perfect cooking. When done it should be a rich, dark brown all over, and when a fork is stuck deep into it no red juice should run. Remove it to a hot dish and, if the gravy is not quite thick enough, add a teaspoonful of flour creamed smooth with some of the grease skimmed from the gravy. If while cooking the gravy in the pan boils away too much, more water should be added. When the turkey is done there should be about a pint of gravy. —Ladies’ Home Journal.