Except in point of time, follow the directions for roasting chicken. For stuffing, see directions for trussing and stuffing turkey. On account of the length of time it requires to be in the oven, a turkey should be covered with well-buttered paper for the first half the time. It will take three hours to cook a moderate-sized one; it must be very frequently basted and turned about. Dish and serve as chicken, except that it should be garnished with sausages fried brown, or fried oysters. The latter is the more elegant mode, especially if it is stuffed with oysters (see Forcemeats).