The turkey is without doubt the most savory and finest flavored of all
our domestic fowls, and is justly held in the highest estimation by
the good livers in all countries where it is known. Singe, draw, and
truss the turkey in the same manner as other fowls; then fill with a
stuffing made of bread crumbs, butter, sweet herbs rubbed fine,
moistened with eggs and seasoned with pepper, salt, and grated nutmeg.
Sausage meat or a forced meat, made of boiled chicken meat, boiled ham
grated fine, chopped oysters, roasted or boiled chestnuts rubbed fine,
stewed mushrooms, or last but not the least in estimation, a dozen
fine truffles cut into pieces and sauted in the best of butter, and
added part to the stuffing and part to the sauce which is made from
the drippings (made into a good brown gravy by the addition of a
capful of cold water thickened with a little flour, with the giblets
boiled and chopped fine in it). A turkey of ten pounds will require
two and a half hours' roasting and frequent basting. Currant jelly,
cranberry jelly, or cranberry sauce should always be on the table with
roast turkey.