For second course a turkey should be very small and well trussed, the
breast thrown out, the sinews of the legs cut and the feet chopped off,
run a skewer through the pinion of the right wing, passing it beneath
the thigh-bones and through the pinion of the left wing, run your spit
through the body, passing it between the skewer and the back-bone, and
tie the legs upon a rest (made by folding a thick piece of carrot about
two inches long and one broad in buttered paper) upon the spit to keep
the legs upon a level with the thighs; have a good clear fire, put down
the turkey at a short distance from it, five minutes after it is down
rub it over the breast a minute with a piece of butter which being hard
and cold you have pressed into a large wooden spoon, (made with a very
long handle, by which means you can rub it over the bird whilst turning
without approaching too near the fire,) about a quarter of a pound would
be sufficient for six or eight; then place it a little further back,
(according to the heat and size of your fire,) the butter will form a
froth over it; if the skin should blister you must put it still further
from the fire, keep it of a nice gold colour, and when done serve with
gravy in the dish and garnish with nice fresh water-cresses.
A turkey weighing five pounds will require about three quarters of an
hour to roast, and so on in proportion, but one of that size is quite
large enough for a roast second course; but if before a small fire an
hour and a quarter, or if a larger turkey an hour and twenty minutes.