A moderate-sized turkey is best. It should not be less than seven or eight pounds in weight. Select one that is white and plump, with smooth black legs, and a fair proportion of fat on the body. It should be hung for several days after it has been killed and then plucked, drawn and singed.

Stuff the breast with veal or chestnut forcemeat (see recipes), sew this in, and truss for roasting. Cover the breast with slices of fat bacon and then with greased paper.

Place the bird in a roasting tin with some bacon fat or dripping round, put in a hot oven for fifteen minutes. Then reduce the heat and cook the bird with a more moderate heat until ready. Baste frequently and allow two hours or longer according to size. Remove the paper a short time before serving, dredge the breast with a little flour, baste again, and leave to brown.

Serve on a very hot dish, removing the trussing skewers or string. Serve with thickened gravy (see recipe), making stock from the giblets.

Boiled ham, tongue or sausages may accompany the turkey, and bread sauce or cranberry sauce.