For an ordinary ten-pound turkey steam 2½ hours or until the muscles of the leg can be readily pierced with a dining fork. Take steamer from the fire and carefully remove the turkey to the roasting pan.
Meantime, prepare the dressing as follows: One loaf of bread, ordinary baker’s size, or same amount of other bread, slice and toast slowly but thoroughly to a light golden color; while hot, spread butter on each slice just as a hungry boy would like it. Place in a deep dish. The cooked giblets, which, with the juice of one lemon and three whole large onions, should be ground all together in a meat grinder with
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 teaspoon powdered sage
- 2 teaspoon summer savory
- 2 tablespoons sugar
These should be well sifted and then added to the ground vegetables and giblets, and with the meat juice saved from steaming, thoroughly mixed with the bread and all cut and mashed to about the consistency of thick mush. After filling, the turkey should be placed in an oven not too hot, and slowly roasted an hour or more.
Prepared as above, little or no basting will be necessary, but a few thin slices of bacon laid over the fowl will add flavor. Add no oysters, eggs, chestnuts or other abominations.
FOOTNOTE:
[A] Mr. Burbank says so himself. If he said he could make turkey look and taste like brook trout, he probably could.