Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1873-12-12
How to Roast q Turkey.

To BE able to send roast to the table
in good shape is quite an accomplish.
ment we'll remember years ago how /
dreaded roasting turkey. Now 1t is an
easy dinner-practice makes perfect.
When you are to have one for dinner, get
1t all ready to stuff the day before, Pick
out the pin-feathers; SINCE 1t over a clear
blaze, pull out all the shreds of fat,
bloody bits, lungs, etc, leaving the inside
perfectly clean. Be very careful and not
break the gall in taking out the liver-it
almost spoils your stufflng, as no amount
of washing can remove it from the inside
of the turkey. Boil the heart, gizzard and
liver until tender: chop very fine, and add
to the stufflng, which make of stale bread
If you have tiff not, Of crackers pound
ed fine. Season with salt pepper, sage
and butter. Mix with boiling water,
being very careful not to put in too much
as the beauty of stuff1ng is to be dry.
When right, add one beaten egg.
After the turkey is stuffed, rub 1t all
over thoroughly with salt, under the
wings and thighs, that it may be well sea-
soned when cooked, as many are exceed
ingly fond of the brown, crisp skin, which
is much nicer to be salted before cooking.
Bind the wings down with wrapping cord
Tie the legs together, and tie them to the
body of the bird. / consider it good
plan to cut all the trusting strings half an
hour before taking the turkey from the
oven, that the heat may reach under the
wings and thighs. Lay the turkey upon
a cricket in the dripping pan-never upon
the pan, as the oily water soaks it and in
jures the flavor. If no cricket comes
with your dripping-pan, you can get one
made at a tinman's, or you can let some
of the "men folks" make you one of hard
wood strips half an inch square-two,
one foot long, and four, eight inches long,
for cross-pieces-nail together an inch
from each end; to be used in roasting all
kinds of meat-must be carefully washed
every time, and dried.
Put no water into the dripping-pan until
the turkey has cooked long enough to al
low the fat to drip down and brown upon
the bottom of the pan. By this means,
you obtain the much priced brown gravy
with less trouble than the usual way OF
tOasting -four for thickening. After you
have put water in the pan, baste the fowl
frequently by dipping it up over it. 1 dust
flour over the top of the turkey and lay
on all the fat l have taken from the in
side. 1t melts and runs down and thus
keeps the skin from drying too much.
W Iulhey weighing Ten OF Twelve
pounds into the oven at eight o'clock
you dine at the good old fashioned hour
of twelve; therefore my reason for advis-
ing you to get it all ready to stuff the day
before, as the mornings are short in
winter, when we are supposed to eat such
things.
When you remove the turkey to the
platter, remember to take out the thread
used to sew up the bird before roasting, as
have seen the carver very much put
back by getting his knife entangled in it.
After the gravy is thickened and cook.
ed, pour it into a bowl, and let the fat rise
and remove every spoonful of it. Then il
you choose, put it back into the dripping
pan and add bit of butter-I never do,
but after removing the fat put it into the
gravy tureen for the tables. B. lSaDyer
IN Country Gentleman.