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Roast Turkey

Select a plump, ten-pound young turkey; dress, clean, stuff and truss in shape; place it on thin slices of fat pork laid in the bottom of dripping pan; rub the entire surface with salt, sprinkle with pepper and dredge with flour. Place in a hot oven and brown delicately. Turn and brown back of turkey; then turn breast side up; continue browning and basting every ten minutes until bird is evenly and richly browned. Add two cups water to fat in pan; continue basting every fifteen minutes until bird is tender, which may be determined by piercing leg with small wooden skewer. It will require from three to three and one-half hours, depending upon the age of the bird. If the turkey is browning too rapidly, cover with a piece of heavy paper well-buttered, placed over turkey buttered side down. Remove the skewer and strings before placing it on serving platter.