After the fowl has been prepared as given above, place it in a bowl or platter, put a little of the stuffing in the opening at the neck, the rest in the body, filling out the breast until plump; then draw the neck skin over on the back and sew it, and if the opening of the body is full, sew that up with a coarse thread; if it is not, it is not necessary. Press the legs close to the body and cross over the tail, and tie firmly with twine. Put a long skewer through the thigh into the body and out through the opposite thigh, and another through the wings, drawing them close to the body. Wind a string from the tail to the skewer in the thigh, then up to the one in the wing, across the back to the other wing, then down to the other thigh, and tie around the tail. If you have no skewers, the legs and wings can be kept in place by tying firmly to the body with string. Put the fowl on a rack in a pan, rub well with softened butter, dredge with flour, salt and pepper. Put in a hot oven for fifteen minutes, then reduce the heat, add a little hot water to the pan to prevent burning. Baste with butter and hot water 4 until brown, then baste frequently with the fat in the pan. Cook until the legs will separate from the body. Draw out the skewers and cut the strings. Allow about three hours for an eight pound turkey. Serve cranberry sauce or jelly with roast turkey, currant jelly with roast chicken and game, apple sauce with roast goose.