Wild turkey
Clean and truss as you would a tame turkey, but wet the stuffing with melted butter, and while roasting the bird must be basted freely with butter. Six or seven times are not too much. The flesh, while sweet and peculiarly “gamy,” is drier than that of his domesticated brother.
As it is impossible to determine his age before shooting him, there are even chances that he will be tougher than if fattened for the table. Should this prove to be the case, steam him over boiling water for an hour before putting him into the roaster.
Send currant or grape jelly around with him instead of cranberry, and add a little lemon juice to the thickened gravy. Garnish him with “link” sausages, boiled and then fried.