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To Truss Turkeys, Fowls, and Pigeons

60. Turkeys, Fowls, and Pigeons are trussed alike, with very slight variations. The legs are first broken half-way between the feet and the next joint, then fixing the feet in a door-joint, or a table-drawer, or in a screw-press, the sinews are torn out. Next place a doubled-up cloth on the breast, and press or beat the bone till it gives way. After this the wings have a slit cut in their thin expansion of skin, and through this the gizzard and liver are passed, one on each side; next to which the pinions are turned over the back, and a wooden skewer is passed through the flesh of each wing close to the bone, transfixing the body, and also each thigh. The head is cut off close to the body, first drawing the skin well back so as to leave a long covering for the end. This piece of skin is then passed under the ends of the pinions, or if in a stuffed turkey it is tied with a piece of coarse string, which is removed after roasting. In stuffing be careful not to fill the skin too full, or it will burst in roasting. All is now described but the legs, which should have been pushed up under the skin of the breast, and secured there by the skewer transfixing them and the wings through the body, and passing through them close to the joints. The horny skin is scalded and peeled, after which a piece of string or a small skewer, at the small end of the legs, completes the operation. If the skewer is used, it transfixes the side-bones (see figs. 114 and 115).