Turkey
A turkey weighing from eight to ten pounds requires fully three hours' cooking in a hot oven, and another hour must be added if from twelve to fifteen pounds in weight. After trussing, the skin should be thoroughly rubbed with soft butter, then dredged with salt and pepper and placed on a rack on a large pan; several thicknesses of paper are tied around the ends of the legs, and the breast is protected by a cover of heavy glazed paper. During the entire cooking the oven should be kept very hot, as a certain amount of heat is lost in the opening of the doors to baste. A mixture of butter and water is used for this purpose, and a little of this, kept hot at the side of the fire, should be poured over the turkey every ten minutes, as the more thorough the basting the better and juicier the result.