Roast Turkey

Dress, stuff and truss a 10 to 12 pound turkey. Mix 1/3 cup of butter or butter substitute with 1/2 cup of flour, cream well and rub the entire surface of the turkey with the mixture. Place in a large roasting pan and put into a hot oven. When the surface of the turkey begins to turn a delicate brown, reduce to a moderate heat. Baste every 15 or 20 minutes. Add 2 tablespoons of butter to a cup of boiling water and use for basting. Allow about 30 minutes' cooking for every pound of turkey. However, the time will depend largely upon the age of the bird. Old turkeys take long, slow cooking.

Braised Turkey

This method is suitable for an older, somewhat tough turkey. Prepare the bird as for roasting and with any desired dressing. Place several tablespoons of beef drippings or salt pork fat in the pan and allow it to melt. Then add a layer of the following vegetables cut in dice: Carrots, celery, onions, turnips and, if liked, one cup of tomato puree. Place the turkey on the vegetables and add enough stock or hot water to cover the vegetables only. Cover and cook in a moderate oven until the bird is tender. The time required will depend on the size and age of the fowl. Turn at least twice during the cooking. When cooked remove cover, dredge with flour and brown. Strain the stock, thicken and serve as a sauce.