A Window into America's Past
Old Louisville
Recipe Book

This section contains a selection of traditional recipes for turkey.  All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville


Roast Turkey.

Wash turkey and rub with salt and pepper, dredge with flour and put 3 slices of breakfast bacon on breast of turkey, 1 link of sausage in pan with 1 quart of water. It requires 3 hours to roast a large turkey. Baste frequently. One hour before turkey is done put in a hot skillet 1 dessertspoon of lard. 1 tablespoon of butter and enough rolled bread crumbs for dressing with 5 tablespoons of turkey stock; stir constantly, add pepper and salt; cook a chestnut brown then stuff turkey and cook hour longer; 1 pint of oysters may be added to dressing in skillet if desired. If any dressing is left add to gravy with the giblets, or roasted chestnuts may be pulverized and added to dressing; in that case omit the oysters.

Roast Turkey.

Wash the turkey thoroughly and rub with a little salt and pepper; have ready a filling made of bread toasted until crisp and moistened with water. Season highly with pepper, a piece of butter and a little salt. Put into a pan with 1 quart of water. Dredge the turkey with flour and baste frequently. It requires 3 hours to cook a large turkey; a small one 1 hours. Cut up the giblets and serve in the gravy, which will be thick enough from the flour with which the turkey was dredged.

Roast Turkey or Chicken.

For a roast turkey or chicken cut through the skin of the leg 2 inches below the joint, break the bones by a light blow and draw out the tendons, picking them up with a stout fork. Leave on bits of leg bone until the fowl is roasted, then remove before serving.

Source: The Kentucky Receipt Book, 1903

Recipes for Turkey 
General notes and index for poultry


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