When purchasing a turkey, allow from 3/4 to 1 pound of turkey
as purchased for each person to be served. "As purchased" means
undrawn, with head and feet on, as most markets show them.
Ask the butcher not to cut through the skin of the breast to
remove the crop. He should be able to remove all the entrails
by lower incision. Also ask him to leave the feet on the bird.
To prepare for stuffing: first remove the tendons from the "drumsticks"
(This makes cutting the meat from the bone much easier.)
It is much easier to remove these tendons
the feet are left on the bird. Cut through the skin around the lower joint
Place leg with this cut at edge of table and break the bone by
pressing downward. Hold bird in left hand and with right hand pull
off the feet and with them the tendons.
In an older bird the tendons must be removed with a skewer or trussing needle.
With a sharp knife, cut the skin down the back of the neck.
Pull back neck skin and cut through the muscles at base of the neck.
Grasp the neck firmly with a paper towel and twist to remove entirely.
Fold neck skin down over back of body and secure.
Stuff the bird. Put skewers directly opposite each other if possible.
If long skewers are used they may be pushed through the body and a
second set of skewers may be eliminated.
Lace around skewers, pulling firmly. Tie legs to the tail.
Remove the tips of the wings to the first joint and place the skewers
through the wings to hold them close to the body of the bird.
The bird is now ready for the oven.
Use shallow uncovered drip pan for roasting.
A thoroughly oiled cloth layed over the turkey will automatically baste
while roasting. Remove cloth last 3/4 to 1 hour of roasting time.
All string and skewers can be easily removed without breaking the skin.
For roasting time, temperature, and other directions see chart. (Directions for Roasting Poultry)
Editor's Note - This recipe is a period piece but useful if you buy a turkey on foot or raise turkeys yourself!