Dress the turkey carefully and rub thoroughly inside and out with salt and pepper. Stuff with a dressing prepared as follows: Take a loaf of stale bread, cut off crust and soften by placing in a pan, pouring on warm water, never boiling, squeezing out with the hand all the water, add one-half a pound of melted butter and a teaspoonful of salt and one-half a teaspoonful of pepper; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread-crumbs; mix all thoroughly and if dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them. Sew up the openings, spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint of hot water, and roast, basting often. Turn until nicely browned on all sides, and about one-half an hour before it is done, baste with butter and dredge with a little flour - this gives a frothy appearance.
When making the gravy if there is much fat in the pan, pour off most of it and add the chopped giblets previously boiled until tender, and the liquor in which they were cooked, place one heaping tablespoon of flour in a pint bowl, mix smooth with a little cream; fill up bowl with rich milk, and add to the gravy in the pan; boil several minutes, stirring constantly, and pour into the sauce-bowl. Serve with cranberry sauce. Chef.
Shell a quart and one-half of chestnuts. Put them in hot water and boil until the skins are soft, then drain the water and remove the skins. Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt, and one-quarter of a teaspoonful of pepper. W. P. B.
Pluck the bird carefully and singe off the down with lighted paper; break the leg bone close to the foot, hang up the bird and draw out the strings from the thigh. Never cut the breast; make a small slit down the back of the neck and take out the crop that way, then cut the neck-bone close, and after the bird is stuffed the skin can be turned over the back and the crop will look full and round. Cut around the vent, making the opening as small as possible, and draw carefully, taking care that the gall bag and the intestine joining the gizzard are not broken. Open the gizzard, remove the contents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and one-half, and chopped as fine as possible. Wash the turkey and wipe thoroughly dry, inside and out; then fill the inside with stuffing, and either sew the skin of the neck over the back or fasten it with a small skewer. Sew up the opening at the vent, then run a long skewer into the pinion and thigh through the body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg, close on the outside and push it through. Pass a string over the points of the skewers and tie it securely at the back.
Dredge well with flour, and cover the breast with nicely-buttered white paper, place on a grating in the dripping-pan and put in the oven to roast. Baste every fifteen minutes - a few times with butter and water, and then with the gravy in the dripping-pan Do not have too hot an oven. A turkey weighing ten pounds will require three hours to bake.
Mrs. A. C. Brown.
Prepare in the same manner as for roasting, fill with a dressing of oysters. Tie legs and wings close to the body, place it in boiling water that has been well salted, with the breast down. Skim it often, and boil two hours, but not long enough to have the skin break. Serve with celery or oyster sauce. Have a nice piece of salt pork, or ham, boiled, and serve a thin piece to each plate.
Some save the liquor in which the turkey has been boiled and use it for soup, by adding seasonings. Mrs. Marietta Hollister.
Stuff the turkey with rich dressing, when done remove to platter, surround with small, fried sausages and chestnuts cooked in broth. Put a handful of water cress at each end of the platter, and serve with a well-thickened giblet sauce. Matie Higbie.
Truss and stuff as for roasting, using a forcemeat made of minced chicken, mushrooms and sweetbreads, in addition to the bread; lard the breast with fine square shreds of fat salt pork; place the turkey in a stew-pan, breast uppermost, with sliced vegetables and sufficient broth to cover. Set it on top of the stove, and as soon as it begins to simmer put into the oven and cook slowly for an hour and one-half. Baste occasionally with the gravy. Garnish the turkey with stoned olives and thicken the gravy.
Mrs. Jane Hall.
This is a difficult thing to attempt, but very nice when accomplished. Clean the fowl, as usual. Have a very sharp-pointed knife, begin at end of wing, pass the knife down close to the bone, cut all the flesh from the bone, leaving the skin whole. Pass the knife down each side of the breast bone and up the legs, keeping close to the bone. Split the back half way up, and carefully draw out the bones. Fill the places whence the bones are removed, with a stuffing restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lay a few strips of fat bacon on the top, basting often with salt and water, and a little butter. A glass of port wine added to the gravy is liked by some.
When serving carve across the fowl in slices, and add tomato sauce.
Mrs. Fanny Holmes.