>-------> 1957 CHRISTMAS ROAST TURKEY <-------<

1 8-12 pound turkey
1 recipe STUFFING
salt
melted butter or shortening

Make sure turkey is thoroughly clean, inside and out.
Wipe bird dry. Rub cavity lightly with salt.

Turkey should be stuffed right before roasting: 
allow 3/4 to 1 cup stuffing per pound. 

Stuff opening in neck and cavity loosely.

Truss bird and brush skin thoroughly with melted butter 
or shortening. 

Place on rack in shallow pan breast down.

Cover tops and sides of bird with fat moistened cloth, 
preferably clean white cheese cloth.

Roast in oven 325F 4 1/2 to 5 hours.

Baste every hour with melted butter.

TURN Bird breast up when 3/4 done, if breast skin needs 
more browning.

NOTE: Low temperature assures better flavor and appearance, 
less shrinkage and less loss of juices.

ROASTING Time for 12-16 pound turkey: 5 1/4 to 6 hours




~Christmas Recipes 1957 Copyright West Ohio Gas Company~