Turkey Ready for Trussing

Ingredients

• 1 turkey
• stuffing of your choice

Directions

1. Remove the gizzard and gall bladder from the turkey, then wash and dry the inside thoroughly.

2. Cut through the breast bone at each side close to the back and flatten it with a rolling pin.

3. Cut off the feet, scald the legs, and peel off the outer skin.

4. Place the pinions as shown in the illustration and skewer them.

5. Press the legs close to the body and skewer at the first and second joints.

6. Fill the body with stuffing, skewer over the flap of skin, and secure the neck area.