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Squab Turkey, Devilled, with Bacon

Singe, cut off head and feet from a tender squab turkey, split open through back without separating, draw, remove breast bone, neatly wipe, envelop it in a clean coarse towel and neatly flatten with a cleaver. Season it all over with a teaspoon salt and half teaspoon pepper. Rub all over with tablespoon oil. Arrange on a double broiler and broil on a light charcoal fire ten minutes on each side. Remove, evenly spread all over a devilled butter, then broil again two minutes on each side. Remove, dress on a hot dish. Place six thin slices freshly broiled crisp bacon over the bird and serve.