If the lower joints of the legs are a dark red it is a young turkey. If they are white it is an old one. This is a sure sign. I never knew it to fail.
Take a young hen turkey that weighs six or seven pounds and wash it inside and out with cold water and dry it with a clean napkin. Rub the inside of the turkey with half a tablespoonful of fresh butter and a pinch of salt and pepper. Stuff it, sew it up and sprinkle a little salt and pepper on it. Put some small pieces of butter on the outside of it, put it into the roasting pan with half a pint of water and a tablespoonful of fresh butter. Baste it often. It takes one hour and a half to roast a young turkey of this size in the range. Put the giblets on to boil when the turkey is put into the oven. Cook them until they are .soft, then cut them up and mash the liver. After the turkey is lifted skim off part of the fat from the gravy and stir in half a tablespoon-ful of browned flour, then put in the giblets with the water they were cooked in which should be half a pint, then add salt and pepper to the taste and stir it up well from the bottom of the pan. Let it cook a few minutes and lift.
One quart of fresh oysters; eight ounces of fresh butter; eight ounces of bread, without the crust, dipped in cold water and squeezed out quickly; three fresh eggs beaten separately; one tablespoonful of green parsley leaves cut up fine; one tablespoonful of celery leaves cut up fine; two teaspoonfuls of dried summer savory after it has been made fine and sifted; one teaspoonful of salt; half a teaspoon-ful of pepper. Put the oysters into a saucepan and let them scald, but not boil, then pour them into a colander to drain. Put the butter into a deep skillet and set it where it will melt, but not get hot, beat the yolks and stir them in with the butter, then put in the parsley, celery, summer savory, salt and pepper and then stir in the bread. Beat the whites to a stiff foam, stir them in then put in the oysters and fill quickly. The stuffing should be warm when it is put into the turkey.
One quart of sliced onions, cut up fine, measured after they are cut up; eight ounces of fresh butter; eight ounces of bread without the crust; four fresh eggs beaten separately; two tablespoon-fuls of parsely after it has been washed and cut up fine; two teaspoonfuls of grated nutmeg; two tea-spoonfuls of salt; one teaspoonful of pepper. After the onions are peeled and sliced, cut them up fine, then put them into a skillet with the butter and cook them soft, but not brown. Dip the bread into cold water, take it out quick, squeeze it out and stir it in with the butter and onions, then put in the parsley, nutmeg, salt and pepper and mix it well together. Then take it off the fire and beat the yolks and stir them in, now beat the whites to a stiff foam and stir them in when you are ready to fill. The stuffing should be warm when it is put in.
Choose a young hen turkey, and after it has been dressed and washed in cold water dry it off with a linen cloth, then take half a pound of fat pickled pork trim off the outside, that is not fresh cut, wash it in warm water and put it inside of the turkey. Tie the legs fast to the body, turn the wings behind and tie them, then put the turkey into a porcelain kettle with cold water enough to cover it, and just before it begins to boil skim it, then set it where it will boil slowly for two hours, if it is an old one two and a half hours. When it has boiled one hour turn it and if the water boils down too low replenish with boiling water. Serve with oyster or egg sauce. Save the water the turkey was boiled in for soup next day. Skim off the fat, it is good to fry potatoes with.