A fowl and a turkey require the same management at the fire, only the latter will take longer time.
Many a Christmas dinner has been spoiled by the turkey having been hung up in a cold larder, and becoming thoroughly frozen; Jack Frost has ruined the reputation of many a turkey roaster.
Let them be carefully picked, etc. and break the breast bone (to make them look plump), twist up a sheet of clean writing paper, light it, and thoroughly singe the turkey all over, turning it about over the flame.
Turkeys, fowls, and capons have a much better appearance, if, instead of trussing them with the legs close together, and the feet cut off, the legs are extended on each side of the bird, and the toes only cut off, with a skewer through each foot, to keep them at a proper distance.
Re careful, when you draw it to preserve the liver, and not to break the gall-bag, as no washing will take off the bitter taste it gives, where it once touches.
Prepare a nice, clear, brisk fire for it.
Make stuffing; stuff it under the breast, where the craw was taken out, and make some into balls, and boil or fry them, and lay them round the dish; they are handy to help, and you can then reserve some of the inside stuffing to eat with the cold, turkey, or to enrich a hash.