Roast Wild Turkey Recipe
Here is another fine recipe for the Holidays from the Storz Brewing Company Cook Book from 1956.
Salt and pepper inside of turkey, fill with “Wild Rice Game Stuffing,” sew up and truss. Rub skin with a creamed mixture of 1/3 cup butter and 1/4 cup flour. Lay the bird on the dripping rack in a roasting pan, cover the breasts with think slices of salt pork, and roast in a very hot over (500 degrees F) for 30 minutes. When the bird is well browned pour over it a mixture of 1/2 cup butter, the juice of lemon, 1 teaspoon freshly crushed black pepper, and 1 teaspoon salt. Reduce the temperature to 300 degrees F. and roast the turkey slowly for 2 to 3 hours, depending on the size of the bird. Baste every 15 minutes with the pan drippings.
Thicken the pan drippings with a little browned flour and add the chopped giblets. Serve the sauce separately.
Arrange turkey on a hot platter and garnish with bunches of white grapes, or colored apples poached in cider or with bouquets of crisp watercress. Of course, never forget the side accompaniment of cranberries. [and don't forget mashed potatoes! - ed]
Jim Sincock said:
Added another vintage holiday related recipe to our site :: Roast Wild Turkey Recipe | The Retro Cookbook http://ow.ly/Dxg0
Jim Sincock said:
Added another vintage holiday related recipe to our site :: Roast Wild Turkey Recipe | The Retro Cookbook http://ow.ly/Dxg0
Jim Sincock said:
Added another vintage holiday related recipe to our site :: Roast Wild Turkey Recipe | The Retro Cookbook http://ow.ly/Dxg0
Jim Sincock said:
And if you missed this retro turkey recipe last week and are still looking for one – Roast Wild Turkey Recipe http://ow.ly/FSTz
Jim Sincock said:
And if you missed this retro turkey recipe last week and are still looking for one – Roast Wild Turkey Recipe http://ow.ly/FSTz