Ingredients
- one-half pound of butter
- a pint of water
Directions
The secret of having a good roast turkey is to baste it often, and to cook it long enough. First, then, after the turkey is dressed, season it well, sprinkling pepper and salt on the inside : stutf it, and tie it well in shape ; sprinkle it well with pepper and salt. It is well to allow a turkey to remain some time stuffed before cooking. Pour a little boiling water into the bottom of the dripping-pan. If it is to be roasted, do not have the oven too hot, right at first, until it gets well heated through, then gradually increase the heat. The excellence of the turkey de- pends much upon the frequency of basting it. Make a dressing of cold bread crumbs, mixed with one-half pound of butter; use no water in the dressing, and season iDtll with pepper and salt. After stuflfing the turkey well put some of the dressing in the pan, so as
32 THE MISSOURI COOK BOOK.
to make a richer gravy. Put in the pan with the tnrkey the giblets, also, to which add a little more than a pint of water. Oysters may be added to the dressing, if preferred. A turkey weighing fourteen pounds should be cooked fou7' hours. — Mrs. 31. Heudrlx.