Spring or Young Turkey, Puree of Artichokes—Larded and Roasted

A spring turkey by its delicate flesh is considered one of the most desirable meats, especially if stuffed with peeled Perigord truffles. The spit (Fig. 118) is the only manner worthy of cooking this bird; it is at its best when two or three months old. Dress two young turkeys, each one to weigh about six pounds; truss for roasting (No. 179) and singe them and lard the breasts with two rows of larding pork on each fillet and two rows on each leg (No. 3, Fig. 52). Three-quarters of an hour to one hour before serving roast them either on the spit or in the oven, basting frequently with butter; when done and of a fine color, salt them over and remove on a dish to untruss and carve, first detaching the two legs and fillet pieces; cut each of these in pieces, then glaze and dress. Serve with a separate sauce-boat of good gravy and a vegetable dish of puree of artichokes (No. 704).