Three days after the turkey has been hung wipe it on the outside with a damp cloth and carefully wipe the inside. Truss it in shape; put it in a baking-pan. Add two teaspoonfuls of salt to half a pint of water or stock; turn this into the pan. Rub the breast of the turkey with either the turkey fat or butter; put in a very hot oven where it will brown quickly. When it is thoroughly browned cool the oven and roast slowly for fifteen minutes to each pound of turkey, basting every twenty minutes. If the stock or water in the pan evaporates tilt the turkey; you will find the body of the turkey containing a large quantity of melted fat; baste with this instead of stock or water.

Turkey roasted in this way is much sweeter than when stuffed.