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To Roast a Turkey

After the turkey has been properly cleaned place in a bowl, tail downward, put the prepared bread crumbs in at the neck until the breast becomes plump, then draw the skin together and fasten over on the back; reverse the position of the turkey in the bowl, put the remaining crumbs in the body and sew it up with strong thread; press the legs and wings as close to the body as possible, and secure them firmly in position with strings or skewers; lay the turkey, breast downward, on a sack in the roasting pan and let it simmer in that position until the back is a light brown color, then turn it over and let the breast and sides brown in a similar manner; do not put any water in the pan during this process. When the entire turkey is nicely browned, begin basting with a thin gravy; as this basting gravy evaporates, add a little boiling water to keep it from burning in the pan, and baste as often as the skin of the turkey becomes dry, until the roasting is completed.