Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 tbsp salt
3/4 tsp freshly ground pepper
1 tsp celery salt
12-to-15poung turkey, ready to cook
4 tbsp butter or margerine
2 onions, peeled and sliced
1/2 tsp thyme
1/2 tsp marjoram
2 tbsp finely cut parsley
1 cp connsume
1 pint champagne
1 tbsp flour
1 - Start oven at hot (425 degrees F.)
2 - Mix salt, pepper and celery salt.
3 - Rub into turkey thoroughly, inside and out.
4 - Place bird in roasting pan.
5 - Rub 3 tbsp butter or margerine over breast and down sides.
6 - Roast 30 minutes.
7 - Combine onions, thyme, marjoram, parsley, and consume.
8 - Pour over turkey.
9 - Reduce heat to moderate (325 degrees F.) and continue roasting another hour.
10 - Pour champagne over turkey.
11 - Continue roasting an additional 2 1/2 hors or until turkey is done.
12 - Baste frequently.
13 - Remove turkey to a warmed platter.
13 - Let stand in a warm place.
14 - Strin pan gravy.
15 - Melt remaining 1 tbsp butter or margerine in saucepan.
16 - Stir in flour smoothAdd starined pan gravy gradually.
17 - Stir and let boil 5 minutes.
18 - Serve in warm gravy boat.
Makes 10 or more servings.
Garnish turkey with mounds of hot shoestring potatoes and crisp
water cress, or freshly cooked brussels sprouts, or artichoke hearts in
lemon butter sauce.
Any favorite dressing may be baked separately and served warm with this turkey.
Serve with traditional holiday accesories, or as the featured
on a holiday buffet. Squash pudding or hot corn pudding, sweet po-
tatoes, or a casserole of scalloped potatoes is a homey addition much
appreciated by men guests. Tomato Aspic, pickle relish
es, small buttered rolls add to the men.
Tiny hot mince tarts to be opicked up in the fingers make a practical
as well as savory dessert for a buffet party.