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HOW TO KNOW A GOOD TURKEY.It Is heavy for its size, of a bine cast, with smooth legs, soft spurs, only budding. flexible end to breast bone, and skin easily pierced between the finger nails.ROASTING THE TURKEY.• •After washing and preparing the turkey for the oven, fill it it with a dressing more than two-thirds full, taking care that it is not too moist or it will be a soggy, solid, indigestible mass when cooked. Before placing in the oven rub all over with good butter and dredge heavily with flour seasoned with pepper and salt. The basting should be melted butter anrl hot water or turkey stock.It must be roasted a long time and very slowly after the first browning, and if the patent covered pan is not used, cover with an ordinary dripping pan.It must be basted every 15 minutes if you would have the meat juicy. Four hours is allowed for a 14-pound turkey in a moderate oven.When served the turkey should be of a rich dark brown all over, without a suggestion of scorch, juicy in appearance. and, though whole, ready to fall apart at a light touch of the carver.Garnish the platter with parsley anl serve with a giblet dressing and cranberries.
Newspaper Details
Minneapolis Representative
Minneapolis, Minnesota, US
Thu, Nov 15, 1900
Page 3
Full Page
Clipped by
Anonymous
USA 23 Nov 2019
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