1960—Roast Young Turkeys

Before trussing the young turkey, clear its legs of all tendons; an operation effected by means of two incisions made on the inside of the legs, above and below the last joint. Seize the tendons one by one; fasten them to a braiding needle, and gently turn the latter, thus rolling the tendons round it.

Young turkey is covered with slices of bacon and roasted like the Pullet.

It may be stuffed with Sage and Onions (No. 1944, Sage and Onions Stuffing (for Turkeys, Ducks and Geese)), or it may be accompanied by Veal Stuffing (No. 1945, Veal Stuffing (For Veal and Pork)), poached in steam in a special mould, and cut into slices set around the bird.

It is often accompanied, also, by boiled or grilled bacon, or grilled sausages. A Bread sauce or a Cranberry sauce may be served in addition to the gravy.