Catholic Recipe: Roast Turkey I
A recipe for the traditional American fare for Thanksgiving Day — roast turkey.
Stuff and truss your turkey. Place the bird, breast up, in a roasting pan and brush all over, not forgetting the wings and legs, with melted salt butter. Dip a piece of cheesecloth in the melted butter and place it over the bird. Roast uncovered, at 300° F., allowing twenty-five minutes to the pound for birds under 12 pounds, and about twenty minutes for those that are larger. Baste with the pan drippings at half-hour intervals, removing the cloth during the last half hour of cooking. Season the bird with salt, pepper, and paprika when it is half done.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951