Ahen turkey is always best for roasting. Clean and prepare the Turkey according to the directions given. Make a nice stuffing either of oysters, egg, truffles or chestnuts. Rub the Turkey well with salt and pepper inside and out, and then rub the inside with butter. Stuff first the space from which you took out the craw and then sew up the slit in the skin, fastening the skin by a piece of thread tied around the neck or folding it over and fastening with a small skewer. Then stuff the body of the Turkey. Push the legs under the skin near the rump, cross them and fasten them with a small skewer or tie with a piece of twine. Turn the wings back, under the body of the Fowl. Rub the Turkey all over with butter or lard, and place in the baking pan that has been greased lightly. Bake the Turkey in a quick oven, allowing about fifteen minutes to every pound. Baste every ten minutes or so with its own drippings. When done, remove the twine and the skewer and place on a hot dish, garnished nicely with parsley, and serve. The Turkey breast should always be carved in delicate slices.
In making dressing of any kind, always take up the liver and heart, which you have seasoned well and minced very fine, add to the Turkey dressing and mix thoroughly.