Season a stuffed turkey with salt and place it on its side in a roasting pan fitted with a rack. Place slices of fat salt pork over the breast and generously spread butter over the bird. Cook in a preheated hot oven (425°F) about ﬁfteen minutes, then turn on the other side and cook ﬁfteen minutes longer.
Reduce the oven heat to moderate (375°F) and continue roasting, turning the bird from side to side and basting often with fat from the pan. If the fat tends to burn, add a few tablespoons of water. Allow twenty minutes a pound for roasting. Place the turkey on its back for the last ﬁfteen minutes of cooking. Pierce the thigh for doneness. lf the juice that runs out is clear with no tinge of pink, the bird is done.
New York Times Cookbook
[Archie to Wolfe] “Fritz tells me that the turkey they sent is too old to broil and will be tough unless it is roasted two hours, which according to you will attenuate the taste.” ~ League of Frightened Men
[Wolfe] “Consider: with the quarry within reach, the purpose fixed, and the weapon in hand, it will often require up to eight or ten minutes to kill a fly, whereas, the average murder, I would guess, consumes ten or fifteen seconds at the outside.” ~ League of Frightened Men