1 turkey


1/2 pound salt pork

1/2 cup chopped celery

1/2 cup chopped carrots

1/2 cup onion

1/2 cup turnip

4 cups water or stock

Salt and pepper

This is a very satisfactory way of cooking an old turkey that is unfit for roasting. Stuff the body and breast with any desired stuffing, and truss. Spread thin slices of salt pork over the breast and legs, and cover the turkey with a strong sheet of oiled paper, fastening the paper on by passing a string around the body. In a double roasting-pan large enough to hold the turkey, spread sliced salt pork and the chopped vegetables. Lay the turkey on this mixture, with the breast up, sprinkle with salt and pepper, cover the pan tightly, and place in a moderate oven (350°-400° F.). Allow twenty-five minutes for each pound.

At the end of thirty minutes, add water or stock. During the last half-hour take the cover from the pan, remove the paper and pork from the turkey. This permits the meat to brown lightly. Serve with mushroom sauce, or with the gravy in the pan, strained and thickened.