Roast Turkey Recipe

Clean, stuff and truss a twelve-pound turkey, that, when cooked, may

rest on the wings level on the platter, the drumsticks close to the

body. Rub all over with salt and dredge with flour. Cover the breast

with thin slices of salt pork. Set on a rack in a baking-pan (a "double

roaster" gives best results). Turn often, at first, to sear over and

brown evenly. For the first half hour the oven should be hot, then lower

the heat and finish the cooking in an oven in which the fat in the pan

will not burn. Cook until the joints are easily separated. It will

require three hours and a half. Add no water or broth to the pan during

cooking. For basting use the fat that comes from the turkey during

cooking.

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