Roast Turkey.
Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs well beaten.
Fill the turkey with this dressing, sew the openings, drawing the skin tightly together. Put a little butter over the turkey and lay it upon the grate of your meat-pan. Cover the bottom of the pan well with boiling water. In half an hour, baste the turkey by pouring over it the gravy that has begun to form in the pan. Repeat this basting every fifteen minutes. In an oven of average temperature, a twelve-pound turkey will require at least three hours' cooking.—Mrs. A. D.
Roast Turkey, with Truffles.
Truffles must be peeled, chopped and pounded in a mortar; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it. This dressing is usually placed in the turkey two days beforehand, to impart its flavor to the fowl. Lay thin slices of fat bacon over the breast of the turkey, cover it with half a sheet of white paper, and roast two hours. Chestnuts dressed in the same way as truffles are found an excellent substitute.—Mrs. S. G.
Boiled Turkey.
Wash well with cold water, then put on in milk-warm water, either tied in a coarse cloth dredged with flour or with a half-pound of rice in the water. Keep well under water, and boil slowly three hours, adding salt just before it is done. When perfectly done and tender, take out of the pot, sprinkle in the cavity a little pepper and salt, and fill with oysters stewed just enough to plump them, and season, with butter, pepper, salt and vinegar. Place in a dish and set in a steamer to keep hot. Strain the liquor in which the oysters were scalded, add drawn butter, chopped celery, parsley and thyme; pour over the turkey, and serve. If not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons.—Mrs. S. T.
Boiled Turkey.
Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is improved by boiling a pound or two of salt pork with it. If soup is made of the liquor, let it stand till next day and skim the fat. Season after heating.—Mrs. W.
To Steam a Turkey.