Boned and Stuffed Turkey

Ingredients

• 1 Turkey
• 1 small Ox-tongue, boiled
• 1½ lbs Pork Sausage Meat
• 1 teaspoon powdered Thyme
• 10 Truffles
• 2 teaspoons finely chopped Parsley
• 1 lb Bread-crumbs
• 1½ teaspoons Salt
• ¼ teaspoon Pepper
• Grate of ½ Lemon

Directions

1. Singed the turkey and crack the legs just above the foot.

2. Remove the sinews and make an incision down the neck skin.

3. Cut off the neck near the body, leaving 4 inches of skin, and remove the head, stomach, and windpipe.

4. Open the neck skin widely and separate the wings from the body.

5. Take the flesh from the bones, detaching them at the tail.

6. Remove one bone from each leg to complete boning.

7. Mix the sausage meat and bread, then add herbs, truffles, pepper, salt, and lemon zest.

8. Place the turkey breast-side up on the table and shape a piece of stuffing to fit on the breast.

9. Trim the tongue and insert it into the turkey, filling the sides with remaining sausage meat.

10. Turn the turkey over, shape it, and truss it with skewers, stitching the neck opening closed.

11. Cover the breast with slices of fat bacon.