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Turkey Poult, to Roast

The turkey poult or young turkey is an excellent substitute for the fully-grown bird, as it is most easily obtained in summer and autumn, when the large turkeys are out of season. The young ones may be said to be in season whenever they are large enough to be used. They may be roasted in the same way as a fully-grown bird. It is not usual to fill them with forcemeat, though some epicures, regardless of expense, are partial to them when stuffed with truffles, and served with Perigueux sauce. Tongue, bacon, or sausages are generally sent to table with them. Turkey poults are trussed with the head tucked under the wing, and the legs twisted under like a duck. Unlike the grown bird, the feet may be left on, though the claws must be cut off. A turkey poult should be put down to a clear fire, liberally basted, and when done enough should be served on a dish garnished with water-cress. Brown gravy and bread sauce should be sent to table with it. Time to roast, three-quarters of an hour to an hour and a half, according to size.