|Turkey||8 Pound (1 Turkey)|
|Stuffing||1 Cup (16 tbs)|
|Salt pork||1⁄2 Pound|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Onion||1⁄2 Cup (8 tbs)|
|Turnip||1⁄2 Cup (8 tbs)|
|Water/Stock||4 Cup (64 tbs)|
Stuff the body and breast of the turkey with a desired dressing and truss.
Spread thin slices of salt pork over breast and legs and cover turkey with a sheet of heavy oiled paper, fastening paper on by passing string around body.
In a large double roasting pan, spread sliced salt pork and chopped vegetables.
Lay the turkey in the pan, breast up, sprinkle with salt and pepper, cover pan tightly and roast in a moderate oven (350Â° F.) allowing 25 minutes per pound.
At the end of 30 minutes, add water or stock.
Uncover pan for last half hour and remove paper and pork from the turkey.
This permits the meat to brown lightly