Observe the directions under the head, To prepare Poultry for being cooked. Make a stuffing, and fill both the breast and body. Sew it up with a needle and coarse thread; tie the skin over the end of the neck with a thread or piece of twine. Push a short skewer through above the tail, and a long one through the body under the thighs; then tie the ends of the legs down with a twine, close upon the short skewer. Push another long skewer through the body, so as to confine the wings, and tie them round with a twine. Put the spit through the length of the body, and fasten it with two skewers; flour it, and put it to the fire with a little water in the roaster. It should be roasted rather slowly. A turkey weighing twelve pounds should roast three hours; one weighing six or seven, an hour and a half. When half done, flour it again thickly; when this is browned, baste it often. If much fat roasts out, dip off most of it when the turkey is about half done, and put a small piece of butter into the gravy, and baste the turkey with it. Having washed the heart, liver, etc, boil them an hour and a half, in a saucepan in a pint of water; skim them when the water first boils up; if it boils away, add more.

* This is the bone on each side the neck of a fowl, which answers to the collar bone in the human frame.

To make the gravy, take out the heart and gizzard, mash the liver, and put it back into the water in which it was boiled, and pour the gravy also out of the roaster into it; set it on the coals, add browned flour, wet smooth, and a little butter and pepper, and boil it a minute or two, and then serve it. When dished, put a few spoonfuls of gravy over it, and garnish with sprigs of celery or parsley. Cranberry-sauce or currant or grape jelly are appropriate to roast turkey.

More directions respecting gravies may be found under the head, Directions for making various kinds of Gravies,