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Add sutticient juices to Keep roast from drying out while cooking. Simmer in SLOW oven until tender.
Bread Dressing for Fowl Chop giblets. Melt V« c. butter and add 2 tbl. chopped onion and the giblets. Saute for 2 min. Combine with: 6 cups bread, in small pieces; 1 cup chopped celery; 3 eggs; 6 tbl. chopped parsley; l'/« tsp. salt; V* tsp. paprika; '/« tsp. nutmeg; IV* cup nut meats, preferably black walnuts. Add milk to moisten. This is sufficient dressing for a small turkey or goose.
Roast Wild Turkey
Pick and dress turkey, stuff with bread dressing, oyster dressing, or chestnut dressing. Rub entire surface of turkey with salt. Cream one-third cup butter and '/« c. flour and rub into turkey. If bird is lean, cover breast with thin slice of salt pork. Place turkey on dripping rack in roasting pan in 500 degree oven. When well browned, reduce heat to 275 degrees. Pour over turkey 1 cup of the following stock: 1 cup water; 1 or 2 celery ribs and leaves, chopped; 1 small carrot; sliced parsley; seasoning of your choice; '/j onion, sliced. Cover and roast unil done, basting every 15 min. A 12lb. turkey should take 3 hrs. roasting. To keep turkey deliciously moist, roast with breast down. Rest on breast bone, steadying with small dishes, such as custard cups. Reverse for last half hour to brown.
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