Roast Turkey
Recipe No. 364 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Army TM10-412 · Chicken · Meat
Recipe No. 364 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Directions
- Substitute 100 pounds young fat turkeys for chickens in recipe for roast chicken. Reduce salt to 6 ounces (12 mess kit spoons) and pepper to ¾ ounce (three mess kit spoons). Bake turkeys weighing up to 16 pounds in moderate oven (325° F.) approximately 4 hours, turkeys weighing 16 to 20 pounds in slow oven (300° F.) and turkeys over 20 pounds in slow oven (250° F.). Bake turkeys until all traces of pink juice have disappeared from the meat. Allow turkeys to stand at least 30 minutes before carving.
Notes
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 364, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.