Clean and truss the same as for roasting. Rub into it two spoonfuls of salt, and put into boiling water to cover. Simmer gently three hours, if it weighs nine or ten pounds, and is tender. If old and tough it will take longer. Serve with oyster, celery or egg sauce. Pour some of the sauce over the turkey, and serve the rest in a gravy boat.
Prepare as you would for baking or roasting; fill with an oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not till the skin breaks. Serve with oyster or celery sauce. Boil a nicely pickled piece of salt pork, and serve at table a thin slice to each plate. Some prefer bacon or ham instead of pork. Some roll the turkey in a cloth dipped in flour. If the liquor is to be used afterwards for soup, the cloth imparts an unpleasant flavor. The liquor can be saved and made into a nice soup for the next day's dinner, by adding the same seasoning as for chicken soup.
