Boned and Stuffed Turkey

Ingredients

• 1 Turkey
• ½ cup boiled Ox-tongue, chopped
• 1 lb Pork Sausage Meat
• ½ teaspoon powdered Thyme
• 10 Truffles, chopped
• 2 teaspoons finely chopped Parsley
• 1½ cups Bread-crumbs
• 1½ teaspoons Coarse sea salt
• ¼ teaspoon Pepper
• Grated Lemon

Directions

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

2. Pull the sinews out 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 at the shoulder joint.

5. Remove the flesh from the bones until reaching the tail, detaching the bones from the body.

6. Take one bone out of each leg to complete boning.

7. Mix the sausage meat and bread, then add thyme, truffles, parsley, pepper, salt, and grated lemon.

8. Place the turkey breast-side up on the table and form a long flat piece of stuffing to place on the breast.

9. Trim the tongue and insert it with the thick part at the breast and the point towards the tail.

10. Fill the sides of the tongue with remaining sausage meat.

11. Turn the turkey over, shape it, truss it with skewers, and stitch up the neck opening.

12. Cover the breast with slices of fat bacon.