The bird:
12-14 lb turkey
butter for brushing bird
lemon juice
salt
2-3 tablespoons (or more) parsley, thyme, marjoram (to rub the bird inside and out)
¼ pint white wine
¼ pint giblet stock
Flour
Cream (if liked)
The herb stuffing:
8 oz. butter
8 oz. breadcrumbs
Grated rind of two lemons
Juice of 1 lemon
2½ dessert spoons fresh chopped or green-dried parsley
1 teaspoon each fresh chopped or green-dried thyme, lemon thyme and marjoram
Paprika
½ medium-sized onion, minced
1 clove garlic, crushed
3 large eggs
Method for stuffing:
Steep the herbs in the lemon juice. Blend herbs well with grated rind, minced onion and crushed garlic. Cream the butter and add eggs and herb mixture. Add breadcrumbs, season with paprika and mix well. For chestnut stuffing, see next recipe.
Method for turkey:
Rub bird inside and out with a cut lemon, sprinkle and rub with salt. Rub inside and out with the herbs. Brush the outside with softened butter and sprinkle with the herbs.
Stuff the body or crop of the bird and sew the opening together. Weigh the prepared bird and allow 15 minutes per pound for birds up to 14 lb and 10 minutes per pound for larger birds. Wrap in buttered foil and seal well. Lie bird on its back on a rack in a baking tin. Place in a pre-heated oven (400° -425° F). Halfway through cooking turn the bird. 30 minutes before the end, remove foil, turn the bird breast upwards for browning.
When cooked, pour off juices into a saucepan. Add the white wine and giblet stock to the juices and herbs. If the sauce should be thickened, sauté the flour in butter until golden, then smooth with cold water, add giblet stock, mix in the gravy from the pan, add the wine and bring to the boil; then add cream (if liked) before serving.
I have cooked the Wootton turkey like this for the last two or three Christmases and it's jolly good.
Herbs for Health and Cookery