VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 70 LB's turkey, dressed & drawn |
| 4 LB's onion, minced, browned |
| 2 LB's fat, butter preferred |
| 15 LB's bread crumbs |
| 2 LB's flour |
DIRECTIONS: Singe, then clean the turkey well, saving heart, liver, & gizzard, which should be cooked & then minced for use in gravy or dressing. To make the dressing, moisten the bread crumbs with water, mix with onions & giblets, & season with pepper & salt, sage, thyme, or other spices (as available). The bread may be soaked in oyster liquor & oysters added to the dressing. Celery, currants, or raising may be used instead of onions. Lemon juice or nuts may be added. Stuff turkey well with dressing. Sew up with strong thread & tie wings down to the body. Make a batter with the flour & fat, season with salt & pepper & rub the turkey with it before placing in oven. Roast in a slow oven (200-250 F --18 to 20 counts). After the turkey has been in the oven about 20 minutes, add a little hot water & baste every 15 minutes until done. This generally requires about 2 1/2 hours, depending upon the quality of the fowl. Last few minutes of cooking should be at high heat to brown the outside of the turkey. Carve & serve hot with gravy.
Recipe from Manual of Mess Management, Military Service Publishing Co., 1941.
ROAST TURKEY