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The rules given for dressing and cooking chickens apply also to turkeys. Turkey can be substituted for chicken in any of the receipts given. A young turkey will have smooth black legs and white skin.

Fifteen minutes to the pound is the time allowed for roasting or boiling a young turkey; for an old one more time will be required. They should have slow cooking and frequent basting. After a turkey is trussed, wet the skin; dredge it well with salt and pepper, and then with a thick coating of flour. This will give a crisp brown crust.


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The Century Cook Book (1901).

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