Turkey, Trussed for Roasting

Ingredients

• 1 turkey
• forcemeat
• coarse sea salt
• pepper
• butter

Directions

1. Pluck and singe the turkey, preserving the liver and gizzard.

2. Be careful not to break the gall-bag attached to the liver.

3. Cut off the feet and remove the sinews from the thighs.

4. Place cloth on the breast-bone and flatten it with a rolling pin.

5. Cut off the head and neck, leaving enough skin to turn over the back.

6. Hold the legs in boiling water for 1-2 minutes, then peel off the skin.

7. Fill the breast with forcemeat and sew the neck over the back.

8. Press the legs against the breast and skewer them through the body.

9. Turn the wings over the back and skewer them through the body.

10. Place the liver under one wing and the gizzard under the other.

11. Cut a slit in the apron and put the nose through.

12. Pass a string over the back, securing it around the skewers, and tie it in the middle.

13. Cover the breast with buttered paper and truss the bird firmly.

14. Clean the gizzard, removing stones, and season with pepper and salt, covering it with buttered paper.