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Roast Turkey (Without doubt the most savory)

The turkey is without doubt the most savory and finest flavored of all our domestic fowls, and is justly held in the highest estimation by all good livers. A dressing made of bread crumbs, butter, sweet herbs rubbed fine, moistened with eggs and seasoned with pepper, salt and grated nutmeg. Sausage meat or forced meat made of chicken meat, boiled ham grated fine, chopped oysters, roasted or boiled chestnuts, rubbed fine, stewed mushrooms, or last, but not the least in estimation, a dozen fine truffles, cut into pieces and sauted in the best of butter, and adding part to the stuffing and part to the sauce, which is made from the drippings. (Made into a good, brown gravy by the addition of a cupful of cold water thickened with a little flour, with the giblets boiled and chopped fine in it.) A turkey of ten pounds will require two and a half hours roasting and frequent basting. Currant jelly, Cranberry jelly or Cranberry sauce, should always be on the table with roast turkey.