As I have already suggested in the introduction to the Poultry section, this recipe works just as well with turkey. For a bird weighing up to 4.5 or 5.5 kilograms/10 or 12 pounds, you will need double quantities of all the ingredients shown below, and you will need another stuffing for the neck cavity; chestnut, or the traditional sage and onion. But the quantities given here will be ample to stuff 4–6 turkey drumsticks or thighs. You will need to bone them first, and when they are stuffed tie them well with string. Then steam them, as described below for the duck, before you roast them. If you are doing a whole turkey, you obviously cannot steam it first; therefore, steam the stuffing by itself in a bowl for 10–15 minutes before putting it into the turkey.