Home › The World's Kitchen › Roast Turkey, Cranberry Sauce (Procure a nice tender turkey)

Roast Turkey, Cranberry Sauce (Procure a nice tender turkey)

Procure a nice, tender turkey of about eight pounds. Remove the three sinews in each leg of the turkey by making an incision with a small, sharp knife on the under part, beginning one inch above the first leg joint and cutting upward for two inches right alongside the bone. Turn up the skin, then insert a small ice pick beneath the sinews and twist around until cleanly drawn, but only draw out one at a time. Remove the neck and cut the legs off one inch from the first joint. Singe, draw, wipe dry; truss with a needle from the wing to the leg. Season with a tablespoon salt, well sprinkled all over, and a light teaspoon white pepper. Cover the breasts with thin slices of larding pork. Lay the bird on a roasting pan, pour into the pan four tablespoons cold water. Place in the oven to roast for one hour and twenty minutes, being careful to baste it frequently with its own gravy while roasting, and turning it around once in a while to let get a good colour all over. Remove it from the oven, untruss and dress on a hot dish. Carefully skim the fat from the gravy, then strain the gravy over the turkey and serve with cranberry sauce in a bowl separately.