Turkey for Roasting

Ingredients

• 1 turkey
• coarse sea salt
• black pepper
• minced parsley
• a few oysters (optional)
• 1 raw egg

Directions

1. Clean the turkey and singe it with white paper.

2. Wipe it with a coarse cloth and cut the skin at the back of the neck to remove the crop.

3. Cut the neck bone and remove it, leaving skin on the breast and head.

4. Cut the vent and remove the liver, gizzard, and gut, being careful not to break the gall.

5. Wipe the inside clean and lay a doubled cloth on the breast.

6. Use a rolling pin to flatten the breast bone.

7. Make stuffing by mixing minced parsley, oysters (if using), pepper, salt, and a raw egg.

8. Stuff the breast with the mixture.

9. Turn the head around the wing, facing forward.

10. Skewer the wing close to the back, leaving room for the spit.

11. Push back the legs to the wings and skewer through the thick part near the back.

12. Turn the legs back between the side bone and apron, and skewer through the side bone and thin part of the leg.

13. Run a skewer through the apron, meeting the other side the same way.

14. Insert the spit at the vent, passing it between the skewers and the back bone, and out at the back of the neck.