One of the native American poultry birds found wild in Mexico. And the wild bird is as superior to the domestic one as the canvas back duck is to the domestic duck.

Broiled Spring Turkey

Plump young birds, singed, split down the back, breast and back bones removed, thigh bone snapped, the sides then cut in halves; season with salt and pepper, brush with butter or olive oil, broil a golden brown; serve on slices of buttered toast and garnish with two roast mushrooms on the bird, flanked with slices of tomatoes breaded and fried, a little maitre d'hotel butter sprinkled over the whole.

Southern Style Stewed Spring Turkey

Take young plump birds singed, drawn and washed, cut into joints, leaving the the leg and wing bone a little exposed. Place the pieces in a baking pan, season with chili pepper and salt, sprinkle with melted butter and roast slowly till brown; then take up into a sautoir, add flour, shake together, moisten with chicken or turkey stock, bring to the boil, skim, then add the grated rind and juice of an orange, simmer till the bird is tender. Take one pound of raw ham and one medium sized onion, cut in small squares, fry them lightly with plenty of butter in the sautoir, then add a pound of well washed rice, moisten with half a gallon of chicken or turkey stock, place on the cover and let simmer till rice is well done. To serve: place the rice neatly on serving platter, the portion of bird on the rice with a croquette frill in it; or on the wing or leg bone; pour some of the gravy over the whole and flank the rice with small roasted potatoes.

Boiled Turkey, Oyster Sauce

Take very large plump birds, singe, draw, wash, truss them with the legs forced well into the body, then boil them with a piece of salt pork, carrots, onions and celery, for about three hours; take up, and serve portions with plenty of oyster sauce poured over. A well made celery sauce is also very appropriate.

Roast Spring Turkey, Oyster Sauce

Take young plump birds, singed, drawn, washed and trussed (not stuffed). Roast about an hour, well basting with butter. Serve in portions with a good brown oyster sauce, (see Sauces).

Stuffed Roast Turkey

Take plump young birds, singe, draw, wash, stuff with a mixture of white bread soaked and squeezed dry, seasoned with salt, pepper, mixed herbs, melted butter and yolks of eggs. Truss with the legs well into the body; season the bird with pepper and salt, roast for about two hours, wel basting during roasting; serve portions with the stuffing under the meat, and a dish of cranberry sauce or jelly separate... The turkey may also be stuffed with mashed sweet potatoes... Again with veal forcemeat containing a liberal quantity of peeled boiled chestnuts, then served with chestnut sauce; that is, with boiled chestnuts peeled, rubbed through the tamis, and the puree thus obtained mixed into the turkey gravy... They may also be stuffed with an oyster dressing and served with a brown oyster sauce... They may also be stuffed with stewed truffles and served with Perigueux sauce, and garnished with quenelles of poultry... Also stuffed with pork sausage meat in which has been mixed some boiled and peeled chestnuts, and served with a Chipolata garnish, (see Garnishes)... Also stuffed with veal forcemeat and served with a Financiere garnish.

In England the common way of the people is to stuff the turkey with ordinary dressing as given above, and to serve it with roast pork sausages, and a slice of boiled salt leg of pork, always handing round sticks of fine white celery.