With a narrow, keen knife take the bones out of a raw turkey. Follow one bone until you have loosened it along its length, keeping the blade close to it. Cut the nearest joint and pull it out, with the tendons attached to it, then go on to the next. Patience and dexterity will accomplish the task more easily than you imagine. Now fill the spaces left by the bones with a good force-meat seasoned to taste. Sausage and mushrooms may be worked to advantage into this force-meat, with bread-crumbs and mashed boiled chestnuts. Sew it up in mosquito-netting when it is stuffed, retaining some resemblance to the original bird, and braise it upon a bed of minced vegetables, basting with good stock, and keeping it covered the rest of the time. Put under a light weight, while warm, and do not undo the cloth until next day. Practise upon a chicken before undertaking a turkey.

Boning-knives can be procured which make the tedious process easier.