Then sew up the
opening, draw the skin over the neck and tie it, and truss the turkey by
forcing the tip of each wing back of the first wing joint in a
triangular shape and tying both ends of the legs to the tail. When thus
made ready, place the turkey in the roasting pan so that the back rests
on the pan and the legs are on top. Then dredge with flour, sprinkle
with salt and pepper, and place in a hot oven. When its surface is well
browned, reduce the heat and baste every 15 minutes until the turkey is
cooked. This will usually require about 3 hours, depending, of course,
on the size of the bird. For basting, melt 4 tablespoonfuls of butter or
bacon fat in 1/2 cupful of boiling water. Pour this into the roasting
pan. Add water when this evaporates, and keep a sufficient amount for
basting. Turn the turkey several times during the roasting, so that the
sides and back, as well as the breast, will be browned. When the turkey
can be easily pierced with a fork, remove it from the roasting pan, cut
the strings and pull them out, place on a platter, garnish, and serve.
Gravy to be served with roast turkey may be made in the manner
mentioned for making gravy to be served with fried chicken.
56. ROAST DUCK.--While young duck is often broiled, the usual method of
preparing this kind of poultry is by roasting; in fact, roasting is an
excellent way in which to cook duck that is between the broiling age and
full maturity.
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