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To Roast a Turkey

In choosing a turkey select one with firm flesh, with the wings and end of the breast-bone limber, and sufficiently fat to be plump without any excess.

After the turkey has been picked and drawn, or as it ordinarily comes from the market, hold it over a gas jet or over burning paper to singe, taking care lest the fumes impart a disagreeable flavor to the meat.

Wash very thoroughly in cold water, not allowing it to stand, as that draws out the juices, and wipe dry.

When the turkey is stuffed, truss into shape as shown in the illustration, and roast, allowing twenty minutes to a pound besides the first half-hour for the heating. Baste frequently with the fat in fat in the pan. Put the turkey into a very hot oven to sear the skin so that the juices will not escape, and then modify the heat, keeping it at a moderate temperature.