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Oast Turkey

Wash, singe and draw a plump young turkey; rub it with salt and pepper inside and out, and stuff it with tender bread crumbs moistened only with melted butter or fat drawn from the fowl. The fat gives a better flavor and may be quickly melted. To one bowl of crumbs add one teaspoon of thyme or sweet marjoram, or both, one saltspoon of pepper and one teaspoon of salt. Chopped cooked onion maybe added, if liked, or half sausage meat and half bread crumbs may be substituted for the bread dressing. Mix the filling well, and after it has been pressed under the loose skin and into the body, skewer the fowl, draw the legs firmly against the body, fold the wings under the back, and tie all firmly to position with plenty of clean cotton cord. Now grease the turkey well with butter or olive-oil, dredge with flour, and place it on a trivet in a hot oven to sear quickly that its juices may not escape during the roasting proper. When the skin is well seared, lessen the heat, and baste the fowl frequently with equal parts of butter and hot water as soon as the flour upon the turkey has been nicely browned. An eight-pound turkey should be allowed three hours in a moderate oven, and it may be dredged with flour a second time about one hour before it is to be served. Serve with giblet sauce. - ROAST TURKEY WITH CHESTNUT STUFFING Draw and clean the turkey and put in a chestnut stuffing. Truss and roast the fowl as usual. See Stuffings for Poultry in this chapter.