Turkey, Roasted

Ingredients

• 1 turkey, aged 5 to 14 days
• veal stuffing or sausage meat
• butter
• flour
• good brown gravy
• forcemeat balls
• bread sauce

Directions

1. Wipe the inside of the turkey clean with a wet cloth.

2. Cut the breastbone through on each side close to the back.

3. Draw the legs close to the crop.

4. Place a cloth on the breast and beat the breastbone with a rolling pin until flat.

5. Scald the feet, peel off the outer skin, and cut away the claws, leaving the legs on.

6. Truss the turkey by sewing the skin of the neck over the back or fastening it with a small skewer.

7. Run a long skewer through the pinion and thigh, passing it through the opposite pinion and thigh.

8. Insert another skewer through the small part of the leg, close to the outside of the body.

9. Clean the liver and gizzard and tuck them between the pinions, turning the points on the back.

10. Pass a string over the points of the skewers and tie it securely at the back to keep the bird trussed.

11. Cover the breast with buttered paper.

12. Place the bird on the spit or roasting jack, setting it at a distance from a bright fire.

13. Keep the heat directed well to the breast.

14. Melt 1 lb of butter in the dripping pan and baste the bird with it.

15. Just before the turkey is done, remove the paper.

16. Dredge flour over the turkey.

17. Baste with butter to brown and froth the bird.

18. Pour good brown gravy over the bird on the dish.

19. Serve forcemeat balls and bread sauce alongside.