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Broiled Spring Turkey

Singe, cut the head and feet from a tender spring turkey, split open through back without separating, draw and neatly wipe, remove breast and spinal bones, envelop it in a coarse towel and flatten nicely with a cleaver. Season all around with teaspoon salt and half teaspoon pepper, rub well with a tablespoon of oil, arrange on a double broiler and slowly broil twelve minutes on each side. Remove, arrange six freshly prepared slices of buttered toast on a large hot dish, place the turkey over the toast, spread a maitre d'hotel butter over the bird and serve.