Rensselaer Semi-Weekly Republican, Volume 39, Number 26, Rensselaer, Jasper County, 27 November 1906 — How to Cook a Turkey. [ARTICLE]

How to Cook a Turkey.

A chef who has for many years presided over the cuisine of one of New York City’s best hotels gives this recipe for preparing and cooking the Thanksgiving turkey : “Slit the neck of the turkey from the back of the head down its whole length and with the fingers separate the skin from it. Cut the skin a little above the middle and pull apart, then cut the neck off at the base. That will leave the skin intact for further use. “Take the intestines out through an incision in the abdomen, but first take out the crop by inserting the finger where you have cut the neck off t- Loosen the strings, or pipes, inside and pull them easily, then the wboleecrop will come out intact. Wash well, and the turkey will be ready for stuffing. “For the stuffing soak a small stale loaf of bread in cold water and when soft squeeze all the water out; place in a bowl, add salt, pepper, thyme or sage or both; fry one onion chopped fine in four ounces of butter and a little ham, bacon or salt pork; cut fine, add a whole egg and mix well. Stuff the crop or wishbone part thoroughly and fasten the skin over it on the back of the turkey with a skewer or sew it; the rest put inside. Bake the turkey in a hot oven aud cook about ninety minutes.”