Turkey poults, so called from being used when about the size of a large
poulet, are trussed with the legs turned at the knuckle and the feet
pressing upon the thighs, the neck is skinned and the head fixed under
the wing; roast them the same as directed for turkeys, about twenty-five
minutes or half an hour, according to their size, and in the same modes,
but they are usually served, one larded and the other barded, with gravy
and water-cresses in the dish.