Clean the turkey, following the regular procedure. Rub inside with a mixture of salt and pepper. Loosen the skin from the breast with a spoon or the fingers. Stuff the neck cavity, spreading over the entire breast. This gives a compact, full shape and keeps the breast meat from drying. Fasten the opening with metal pins. Fill the body cavity loosely. Finish trussing as for a chicken. Rub all over with unsalted fat. Place, breast side up, in a roasting pan and roast uncovered in a slow oven (275°F.).
The turkey may be placed breast side down for the first half of the roasting time if desired – it is a matter of choice. Baste every half-hour. When the breast and legs become light brown, cover with a cloth dipped in the melted fat. Baste over the cloth and keep exposed surfaces from becoming too brown. Weigh the bird with the stuffing to judge the time per pound for cooking.
TURKEY DRESSING 1 large chopped onion, giblets cooked and chopped, a few pieces of chopped sausage, 6 potatoes, 6 slices toasted bread (which have been soaked in water), 1 tablespoonful sage, salt and pepper to taste, 2 hard-boiled eggs (optional), small knob of margarine. Mix well. You can add as much extra sausage as you wish.
TURKEY (BREAD DRESSING) 1 stale loaf, salt and pepper, poultry seasoning, ½ cupful celery, sprig of parsley, 1 small onion, 3 tablespoonfuls margarine, milk, giblets.
Place margarine in a large frying pan and melt over a low heat. Remove centre from loaf and brown in melted margarine. Soak the outside of the loaf in milk. Grind the giblets and then put them through the mincer with the onion, celery and parsley. Combine with the browned and soaked bread. Season with salt and pepper and poultry seasoning.
TURKEY (ONION SAUCE) Peel one dozen small onions, boil, and add 1 teaspoonful of salt. Boil for half an hour. Drain. Make a white sauce and add the onions to it. Let it boil up once and it is ready for use.
TURKEY (THICK GRAVY)
Use 1 oz. Flour and 1 tablespoonful of dripping to every pint of stock. Make in the drained roast tin if possible, keeping back the roast sediment.
TURKEY (SAUCE FOR USE WHEN COLD)
Half a glass of currant jelly, half a glass of water, 1 teaspoonful salt, juice of 1 lemon, pinch of red pepper, 3 cloves. Simmer all together for a few minutes and add a few spoonfuls from the turkey gravy.
SERVING THE TURKEY
The head chef at a famous London restaurant demonstrated to me the correct preparation and carving of a turkey.
(1) Stuff, it well. Do not make the mistake of leaving the wishbone in when you stuff it. Take it out, wipe the bird clean, and stuff well. Then, when you come to bone the turkey, you get lovely slices.
(2) Cut the drumstick – hold it in your hand in an upright position and carve it.
(3) Pull the rest of the top part away and bone it out; do the leg first and get the bones out of the way.
(4) Carve the breast downwards, with the breast of the bird towards you.
(5) Use the liver and heart chopped up in the stuffing, having first removed the gall from the liver.
(6) Giblet stew is delicious.
TURKEY (HERB BREAD STUFFING)
1 gallon soft bread cubes, 2 teaspoonfuls sage, 2 teaspoonfuls thyme, 2 teaspoonfuls rosemary, 2 teaspoonfuls salt, 1 cupful chopped parsley, ½ cupful minced onion, ½ cupful chopped celery, 2 oz. Margarine, 1 ½ cupfuls turkey soup or stock. Combine bread cubes, seasoning and margarine. Add the soup and mix well. This makes enough stuffing for an S-lb. Bird.