Turkey, Roast

Ingredients

• 1 whole turkey
• forcemeat (stuffing)
• coarse sea salt (formerly 'bay salt')

Directions

1. Wipe the turkey clean.

2. Cut off the neck close to the back, leaving enough skin to fold over.

3. Break the leg-bone below the knee and remove the strings from the thighs.

4. Flatten the breastbone to make the turkey look plump.

5. Fill the breast with forcemeat.

6. Sew the neck to the back using a trussing needle or skewer.

7. Insert a skewer through the pinion and thigh into the body, securing both sides.