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Classic
Cook Books
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page 92
BROILED TURKEY
Take young turkeys, about 4 months old, and broil as you would any young fowl.
ROASTED TURKEY
A turkey should be killed and dressed from two days to a week before cooking.
Rub thoroughly the breast and back with salt and pepper and lay in the roasting
pan with the breast down. Place the giblets in the pan and fill with water to
the depth of 2 inches. Have the oven hot and keep the heat even. Baste often. A
young, tender turkey can be cooked in 2 hours, but an older one requires a
longer time--3 or 4 hours may be necessary. When the turkey is done, having
tested it by sticking a fork in the breast, turn it over on its back and brown
the breast. Make a dressing of bread-crumbs, season with salt and pepper, a
little onion, or sage if preferred. Place the dressing around the turkey when it
is half done, and brown nicely.
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