A turkey is plucked and singed by the same method as a fowl, but before trussing the sinews must be drawn.

To do this, break the leg-bones close to the feet, run them on a hook placed in the wall (above you, if possible, so that your weight will help to draw out the sinews), grip the leg of the bird firmly and pull; it is sometimes a very difficult task, but if the sinews are not drawn out the legs will not be eatable. Then proceed as if trussing a fowl.

This bird is frequently stuffed with two kinds of forcemeat, the body with sausage, while veal stuffing is placed under the skin at the neck end. If preferred, one only may be used.