No. 1050 — Ordinary Roast Turkey
English historical translation of Molokhovets recipe No. 1050 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and prepare a turkey according to the general note. Rub with salt, allowing half a small spoon per Russian pound, and lay on a baking sheet with two or three spoonfuls of water.
Brush with ⅛–¼ Russian pound of butter. Put into a hot oven to brown all around, then lower the heat and baste every ten minutes with the pan juices.
The source warns not to lift the coagulated blood sediment from the bottom of the pan when basting, as it may burn onto the roast.
When done by the source's fork test, baste a final time, sprinkle with grated bread and return to the oven for ten to fifteen minutes.
Meanwhile strain the gravy, add two or three spoonfuls of water, bring to the boil and skim off excess fat.
Carve as in the general note, arrange the pieces to resemble a whole turkey and pour a little gravy around them, serving the rest in a sauceboat.
Offer a salad, cherry purée or chestnut sauce. The turkey may likewise be roasted on a spit.
To provide
1 turkey of 4 Russian pounds ⅛–¼ Russian pound of butter | A piece of ginger |