Cross and tie the legs down tight, and run a skewer through the wings to fasten them to the body.

Lay it in the roasting-pan, and for an eight-pound turkey allow not less than three hours' time, a ten or twelve pound one needing four.

Put a pint of boiling water with one teaspoonful of salt in the pan, and add to it as it dries away.

Melt a heaping tablespoonful of butter in the water, and baste very often.

The secret of a handsomely-browned turkey, lies in this frequent basting.
Dredge over the flour two or three times, as in general roasting directions, and turn the turkey so that all sides will be reached.