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Devilled Spring Turkey with Ham

Singe, cut head and feet off a fine tender spring turkey of five pounds, split open through back without separating, draw, pull out breast bone and cut away spinal bone. Envelop the turkey in a coarse towel, flatten with a cleaver, season all around with a heavy teaspoon salt, half teaspoon pepper, and rub bird all over with a tablespoon oil. Arrange on a double broiler, set to slowly broil for ten minutes on each side, then remove to table. Spread a devilled butter on both sides, lightly roll in fresh bread crumbs, reset on broiler, broil for two minutes on each side again, remove and dress on a hot dish. Cut six very thin slices Virginia ham, broil for two minutes on each side, place over turkey and serve.