Turkey, American Style—Roasted

Draw, singe and truss a turkey weighing from eight to twelve pounds, selecting a very fresh one. Clean the insides thoroughly, having it well washed and dried, then fill with a bread stuffing (No. 61); wrap it well in strong buttered paper and lay it on the spit, running the iron rod of the spit between the loins and the string that is used for trussing the turkey; fasten the legs firmly to this rod and roast before a good fire for about an hour to an hour and a half. Fifteen minutes before serving, unwrap the turkey, that is to remove the paper and let it assume a fine color while continuing to baste; it should be a golden brown and cooked to perfection. Dress and pour around a little gravy (No. 404) and then garnish with very green water cress; serve with a sauce-boat of cranberry sauce (No. 598).