Potpourriprinted page 95

ROAST TURKEY

Name: ROAST TURKEY
Ingredients: 8 to 12 pound turkey

Robert G. Laws, W.S.C.A.

Ingredients

8 to 12 pound turkey

Method

Rub skin and cavity lightly with salt and pepper. Insert stuffing and fasten skin to back with a skewer. Fold wings under bird. Cover with butter and chopped celery and onions. Cover with foil and bake.

Note from the transcription

Roasting Time: 3 to 3 1/2 hours Temperature: 325°

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Described from the item itself. Much of this archive is uncatalogued: where no record exists in the Library of Congress, Open Library, Internet Archive, HathiTrust or the antiquarian trade, the copy shown here may be the only described instance. Transcriptions reproduce the original as printed, including its own misspellings.

Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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Ingredients

Method

Note from the transcription

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