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Traditional Roast Turkey with Festive Stuffing

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Recipe Ingredients

# 12 lb. (5.4kg) turkey, oven ready
# 1 onion, large
# 3 tbsps. oil
# salt and ground black pepper
# one and a half pints (825ml) turkey stock
# festive stuffing (see hookery cookery festive stuffing recipe)
# 8 oz. cocktail sausages

Cooking Procedures

# Wipe the turkey inside and out, remove any giblets, and dry with kitchen paper
# Take enough of the festive stuffing mixture to nearly fill the neck cavity of the turkey, then replace the neck flap
# Shape the rest of the stuffing into balls
# Peel the onion and place in the body cavity of the turkey then tuck the turkey wing tips under the body to secure the flap
# Tuck the ends of leg bones into the body cavity or secure them with elastic bands
# Place the turkey in a large roasting tin and pour the stock around it
# Brush the turkey with oil, season then cover loosely with greased foil
# Cook in a pre-heated oven (350F, Gas Mark 4, 180C) fro three hours
# Remove the foil and baste the turkey
# Arrange the stuffing balls around the turkey and cook for a further 45 minutes, basting occasionally
# Also place the cocktail sausages in a tin and bake at the bottom of the oven for the last 40 minutes of roasting time
# Test the turkey with a skewer to see if cooked, then transfer to a warmed serving plate, arranging stuffing balls and sausages around it
# Cover with foil and leave for 10 minutes before carving 
 
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Excerpt from the wayback cook-book collection:

til light. Knead well. Place in oiled pans in a warm place to rise again. Bake when double in bulk. This bread requires more kneading than wheat bread. This recipe makes four loaves. 122 CONSERVATION RECIPES SANDWICHES SANDWICHES Mrs. R. H. Wetmore, Editor. The following recipes have been somewhat changed from their original form, to comply with the latest rulings of the Food Administration. During the wheat shortage it is not desirable to encourage the making of sandwiches at all. To

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