Roast Turkey.
Clean, and wash out the crop and body of the turkey with soda and water, rinsing it out afterwards. Stuff with a force-meat made of crumbs, a little cooked sausage, pepper, salt, and a little butter. Truss the turkey neatly. (Salt the giblets, and set by for to-morrow’s soup.) Lay it in the dripping-pan; pour boiling water over it, and roast about ten minutes to the pound, after the cooking actually commences. Cook slowly at first, or it will be dry without and raw within. Baste often and freely. Ten minutes before taking it up, dredge with flour, and baste with butter. Pour off the fat from the top of the gravy, thicken with browned flour, and season; boil once and serve in a boat.