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METHOD

Stuffing
Put all this mixture through the fine mincer

Stuff the turkey with the mixture and sew the cavity closed (with string, not plastic), sprinkle with table salt and wrap the breast in slices of fresh bacon (tooth picks are great to hold this in place).

To roast the bird place it in a large pan on top of the grating with 500g butter and 2 liter of boiling water in a drip pan underneath.
The bird should be laid sideways, turn frequently and baste

Remove the bacon 2 hour before the turkey is fully cooked so as to allow the skin to brown. (Only in this last 2 hour should the turkey be on its back).

Oven temp;/Cooking time depends on the size of the turkey see the wrapper in which you bought the bird.

Serve with:
Buttered tinned corn 
Cranberry sauce

Special salad 
cubed raw apples, peeled orange segments and parboiled celery pieces, mixed with mayonnaise and sprinkled with grated coconut.

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One large plump bird.

STUFFING
1 cup lean pork
1 cup fillet steak
1 cup fresh pork fat
1  cup raw chicken liver
2 soaked and squeezed bread roll
2 egg yolks
2 cups of finely chopped mushrooms
Mixed herbs
Red muscatel
Butter

Tin corn

Cranberry sauce

Salad
Cubed apples
Orange segments
Parboiled Celery
Mayonnaise
Coconut