A young turkey is plucked very well, flamed, gutted and trimmed. The feet are cut off and the strong tendons are pulled out of the legs. Then wash the turkey, dry it well, rub it with salt and, giving the roast a nice shape, stuff it with the following farce: The turkey liver is put through the meat machine two or three times with 2 chicken or 1 goose livers (both well skinned). Sauté 2 grated shallots and a little bit of finely weighted green parsley in a little bit of butter, mix this with the liver mass, add 2 whole eggs, salt, a little bit of pâté spice and so much finely grated breadcrumbs that this mixture forms a moderately thick paste, season well, fill the turkey with this and sew up the opening. Then place the turkey, whose breast can be larded or bound with thin slices of bacon, in a roasting pan, baste it sufficiently with hot, browned butter and let it roast for about 2 hours (always after the turkey is old) until it is juicy and golden brown, while diligently basted and topped up with strong bone broth. Then take the turkey out of the roasting pan, cut it with poultry shears, pour the sauce over it and sterilize it at 100 °C for 50 minutes. The stuffing is cut and put into a jar by itself and sterilized for 50 minutes.
When using, warm the turkey in the jar, dress it with the
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