Prepare as directed; make a dressing with six pounded crackers, one teaspoonful of pepper, one tablespoonful of halt, one of sage, one of summer-savory, one of parsley, two eggs, butter the size of an egg, and cold water to moisten; stuff the turkey with this; stuff the breast first, and the remainder put in the body. Now cross and tie the legs down tight; run a skewer through the wings, fastening them to the body; fasten the nock under the body with a skewer, and tie all with a twine. Rub the turkey with salt, and spit it; baste often with the drippings and flour, and occasionally with butter. About fifteen minutes before dishing baste with butter, and dredge on a little flour; this will give it a frothy appearance. For eight pounds, allow one hour and three quarters, if roasted in the tin-kitchen; if in the oven, one hour and half, and fifteen minutes for every pound more or less. Serve with giblet gravy and cranberry sauce.

To make the gravy : Boil the heart, gizzard, liver, and neck in two quarts of water two hours; then take them up and chop the gizzard and heart; braid the liver and put them back again; thicken with one spoonful of flour wet with cold water; season with salt and pepper. Let this simmer one hour longer, and when you dish the turkey turn the drippings into this gravy; boil up once, and send to the table. Make all the gravy for poultry in this manner, omitting the chopped gizzards in chicken gravy.