Freshly Killed Bird
The preparation of a plucked turkey for cooking is almost identically the same as that of a plucked chicken. Begin the preparation by singeing it; that is, hold it over a flame and turn it so that all the hairs on the skin will be burned off. Then look the skin over carefully, remove any pin feathers that may not have been removed in plucking, and wash it thoroughly. Next, cut off the head, leaving as much of the neck as possible. Draw the tendons from the legs as in preparing chicken; the ease with which this can be done will depend greatly on the length of time the turkey has been killed. Then cut off the legs at the first joint above the foot.
Having prepared the external part of the turkey, proceed to draw it. First, remove the crop by cutting a slit lengthwise in the neck over the crop, catching it with the fingers, and pulling it out. Next, cut a slit between the legs, below the breast bone, and draw out the internal organs. Clean and retain the giblets. Remove the lungs, wash out the cavity in the turkey, and cut off the oil bag on the back, just above the tail.
Turkey prepared in this way is ready to stuff and roast. It is never cut into pieces in the ordinary household until it has been cooked and is ready to serve. Directions for carving are therefore given later.
From Library of Cookery (Volume III)