How to Roast a Turkey

Ingredients

• ½ to ¾ stale loaf of baker's bread, cut into small pieces
• warm water, enough to make the bread light and flaky
• 2 large eggs, well beaten
• 1 pinch finely powdered sage
• 1 small onion, fried in butter until golden brown
• pepper to taste
• coarse sea salt to taste
• 1 tablespoon butter for frying

Directions

1. Soak the bread pieces in warm water until light and flaky, but not mushy.

2. In a bowl, combine soaked bread, beaten eggs, sage, fried onion, pepper, and salt.

3. In a skillet, heat butter until light brown, then add the dressing and fry until golden brown, stirring to heat thoroughly.

4. Fill the turkey with the dressing, leaving room for it to swell, and salt the inside.

5. Push back the skin from the neck, cut it off close to the body, and stuff the breast from this opening.

6. Turn the skin back over the opening and sew it shut; no sewing is needed for the other vent.

7. Press the legs up toward the breast and secure them firmly.

8. Rub the turkey with salt and place it in the oven.

9. If using an enclosed pan, no basting is needed; otherwise, add ½ pint of water and baste frequently.

10. Start roasting in a moderate oven, then increase the heat as needed.