How To Roast A Turkey

When you lay a turkey down to the fire, take care to singe it well with white paper; baste it with butter and drudge it with flour. When it looks plump, and the smoke begins to draw towards the fire, baste it again; then drudge it with a little flour, froth it up, and then it is done. It will be proper to paper the breast after it is singed, and to take it off before you froth it up. A very good fire will roast a small turkey in three quarters of an hour; a middling one in an hour, and a large one in an hour and a quarter. Some like a turkey larded.

Another Way To Roast A Turkey

Take a turkey, loosen the skin of its breast and fill it with forced meat; then lay it down to the fire, singe and paper it as before; roast it till it is of a fine brown; and when it is near enough, take the paper off. The forced meat is made thus : Take a quarter of a pound of grated bread, as much beef suet, or, for want of it butter, an anchovy, a little lemon-peel, nutmeg, parsley, and thyme; mix, chop, and beat them all together with the yolk of an egg, and then the stuffing is done.