Recipes > Meat > Turkey > Roast Turkey with Cranberry Sauce

Roast Turkey with Cranberry Sauce


  • a fat tender turkey weighing about 6 or 7 pounds
  • forcemeat
  • thin slice of salt pork
  • 2 teaspoonfuls of salt
  • 1 saltspoonful of powdered herbs


Choose a fat tender turkey; pluck it, carefully remove the pin-feathers, singe the bird over the flame of an alcohol lamp, or a few drops of alcohol poured on a plate and lighted; wipe it with a damp towel and see that it is properly drawn by slitting the skin at the back of the neck, and taking out the crop without tearing the skin of the breast; loosen the heart, liver, and lungs, by introducing the fore-finger at the neck, and then draw them, with the entrails, from the vent. Unless you have broken the gall, or the entrails, in drawing the bird do not wash it, for this greatly impairs the flavor, and partly destroys the nourishing qualities of the flesh.

Twist the tips of the wings back under the shoulders, stuff the bird with forcemeat made according to receipt for Forcemeat for Roast Poultry; bend the legs as far up toward the breast as possible, secure the thigh bones in that position by a trussing cord or skewer; then bring the legs down, and fasten them close to the vent. Pound the breast bone down, first laying a towel over it.

Lay a thin slice of salt pork over the breast to baste it until sufficient drippings run from the bird; baste it frequently, browning it on all sides by turning it about in the pan; use a clean towel to turn it with, but do not run a fork into it or you will waste its juices.

When it is half done season it with the salt and powdered herbs; when it has cooked about twenty minutes to each pound, dish it, and keep it hot while you make a gravy by adding half a pint of water to the drippings in the pan, first taking off a little of the superfluous fat, and thickening it if desired with a teaspoonful of flour mixed with two tablespoonfuls of cold water.

Serve the turkey hot with a gravy-boat full of gravy and a dish of cranberry sauce.

The same directions for drawing, trussing, and roasting will apply to other poultry and game.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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