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 golden brown in butter
• pepper to taste
• coarse sea salt to taste
• 1 tablespoon butter for frying

Directions

The book gives no oven temperature. The 350°F in the steps was added when the recipe was transcribed, as a starting point.

1. Soak the bread pieces in warm water until light and flaky.

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

3. In a skillet, melt butter and add the dressing; fry until golden brown, stirring occasionally.

4. Remove from heat and fill the turkey with the dressing, leaving room for it to swell.

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

6. Sew the skin back over the opening and secure the legs to the body.

7. Rub the turkey with salt and place it in an enclosed pan for roasting.

8. If not using an enclosed pan, add ½ pint of water and baste frequently.

9. Start roasting in a moderate oven (350°F/175°C) and increase the heat as needed.