Roast Turkey

Ingredients

• 1 small loaf stale bread
• 4 ounces fresh suet
• 1 butter
• 1 small heart celery
• 1/2 tart apple
• 24 fat raisins
• salt
• pepper
• paprika
• 1 turkey
• soft fat
• 1/2 inch water

Instructions

1. Prepare the stuffing by removing crusts from a small loaf of stale bread and grating the crumb. Brown the crusts until crisp, crush them, sift, and mix well with the gratings. Shred fresh suet and a lump of butter (about the size of an egg) finely through the mixture. Add a tiny heart of celery cut small, half a tart apple also cut fine, and two dozen fat raisins that have been seeded, halved, and soaked for twelve hours in whiskey to cover. Season with salt, pepper, and paprika to taste. Mix well.
2. Stuff the turkey but not too tight. Put a handful of stuffing in the crop space and fasten the skin neatly over. Truss the turkey firmly. Rub all over with soft fat, then sprinkle with salt and pepper. Set the turkey upon a rack in a deep roasting pan, pour half an inch of water in the bottom, cover tight, place in a hot oven, and roast for an hour. Then reduce the heat and finish roasting. The turkey will brown while covered and will be tenderer and sweeter than if crisped uncovered. The pan will hold gravy better than can be made otherwise.