Draw, with care not to break the gall-bag. Wash out the cavity three times with cold water, adding a little soda to the second water. You can not be too careful in this part of your task.
Fill the body and craw with some one of the stuffings or "dressings" given below. Sew up the body and tie the skin covering the craw securely about the "scrag" or neck with cotton twine. Bind the legs and wings snugly to the body with cotton tape or strips of muslin. If the fowl be rather scrawny cover the breast with thin slices of fat salt pork. Put upon the grating of your covered roaster. Pour a cupful of boiling water over it to sear the skin and keep in the juices; cover and cook fifteen minutes to the pound, quite fast for twelve minutes or so, afterward steadily but slowly. Baste four times, each time very thoroughly, with the gravy from the pan.
Make the gravy by stirring into the contents of the dripping-pan (when you have removed the turkey and are keeping it hot) the giblets, minced almost to powder, a tablespoonful of browned flour wet up with cold water, salt and pepper to taste. Skim before you add anything. Boil one minute and pour into a gravy-boat.
Always serve cranberry sauce with turkey, when you can get it.
To a large cupful of crumbs allow a tablespoonful of minced fat pork. Season with pepper and, if you like, a little minced parsley. A little onion juice is an improvement. Moisten very slightly with cream, or milk.
Make a stuffing for turkey in the ordinary way of dried breadcrumbs seasoned with parsley, thyme and sweet marjoram, and moistened with melted butter. To this add twenty small oysters chopped fine, and with this stuff the breast of the turkey.
Or to the ordinary seasoned bread-stuffing for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture.
Boil one quart of the large French or Italian chestnuts, shell and peel them. Mash smooth and rub into them two tablespoon-fuls of butter, and salt and white pepper to taste. Stuff the turkey with this as you would any other kind of dressing.
Skin the breast of a plump turkey, and slice away the breast. Use a sharp knife and hold it almost horizontal while at work. The slices should be nearly half an inch thick, and as nearly uniform in size as possible. Dip in beaten egg, then in salted and peppered cracker-crumbs; again in the egg, and once more in the crumbs. Set on the ice while you cook the rice.
Put one cupful of clear chicken or turkey stock into a saucepan; add a cupful of rice, one-half teaspoonful of onion juice, and the same of salt, and simmer slowly until the liquid is ab-26 sorbed. When the rice is tender add two tablespoonfuls of butter; one tablespoonful of grated cheese, and season to taste. Cover and let it stand at the side of the fire until the fillets are ready. Heat five or six spoonfuls of pure salad oil slowly in a frying-pan, and when it boils, cook the fillets in it to a nice brown. Mound the savory rice in the center of a hot dish and lay the fillets about it.
When properly made this is an elegant entree.