1857 - The Great Western Cookbook

To Roast a Turkey

DDV CULINARY

Put the stuffing in under the breast, where the craw was taken out.
Dredge the turkey well with flour, and baste it with melted butter.
Keep it at a distance from the fire for the first half-hour,
that it may warm gradually, then put it nearer, and when it is plumped up,
and the steam draws near the fire, it is done nearly enough.
Then dredge it lightly with flour, and baste it gradually with melted butter.
A very large turkey will require about three hours to roast thoroughly.
It is better to keep a turkey several days before you dress it.