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To Roast A Turkey

When the turkey is prepared as above, fill the place from which the crop was taken with a force-meat of bread crumbs, salt pork, sweet marjoram, [125] pepper and salt; mix well, draw the skin down over it, securing well with a small skewer. Dredge with flour, and if the turkey is not very fat, use bits of butter about the breast. Turn the fowl frequently until the flour begins to brown; baste often with salt and water from the dripping pan ; when half done, dredge it again with flour; if the breast seems to be browning too fast, place a piece of paper over it. Fifteen or twenty minutes before you wish to serve it drip a little melted butter over it. For gravy, boil the neck, heart, liver and gizzard in a pan, adding a pint of water; when very tender, remove from the water, chop all fine, rejecting the neck, and return same to liquor in which they were cooked; add to this the liquor in the dripping pan of the roaster; skim all the fat from the surface of the stewpan; set the pan over the fire, boil a few minutes, thicken gravy with a little browned flour. Serve with Cranberry sauce.