This stately stalker of Southern forests and Western prairies is
eagerly sought after by the lovers of good eating in those regions.
The dark meat and game flavor proclaim his birthright of lordly
freedom as truly after he is slain and cooked, as did his lithe grace
of figure, lofty carriage, and bright eye while he trod his native
wilds. I have heard sportsmen declare that when they have inveigled
him up to a blind by imitating the call of his harem or younglings,
they have stood in covert, gun at shoulder and finger on the trigger,
spell-bound by pitying admiration of his beauty. But I have never seen
that sensibility curbed appetite while they told the story at the
table adorned by the royal bird; have noted, indeed, that their mouths
watered rather than their eyes, as he crumbled, like a dissolving view,
under the blade of the carver.
Draw and wash the inside very carefully, as with all game. Domestic
fowls are, or should be, kept up without eating for at least twelve
hours before they are killed; but we must shoot wild when we can
get the chance, and of course it often happens that their crops are
distended by a recent hearty meal of rank or green food. Wipe the
cavity with a dry soft cloth before you stuff. Have a rich force-meat,
bread-crumbs, some bits of fat pork, chopped fine, pepper, and salt.
Beat in an egg and a couple of tablespoonfuls of melted butter. Baste
with butter and water for the first hour, then three or four times with
the gravy; lastly, five or six times with melted butter. A generous and
able housekeeper told me once that she always allowed a pound of butter
for basting a large wild turkey. This was an extravagant quantity, but
the meat is drier than that of the domestic fowl, and not nearly so
fat. Dredge with flour at the last, froth with butter, and when he is
of a tempting brown, serve. Skim the gravy, add a little hot water,
pepper, thicken with the giblets chopped fine and browned flour, boil
up, and pour into a tureen. At the South the giblets are not put in the
gravy, but laid whole, one under each wing, when the turkey is dished.
Garnish with small fried sausages, not larger than a dollar, crisped
parsley between them.
Send around currant jelly and cranberry sauce with it.