The French stew it exactly like the ribs of beef. Soyer says:- Put a quarter of a pound of butter into a convenient-sized stewpan, such as will conveniently hold it; cut one pound of lean bacon in ten or twelve pieces, put a few minutes in the pan on the fire; then add your turkey trussed as for boiling, breast downwards; set it on a moderate fire for one hour, and until it is a nice color; add two table-spoonfuls of flour, and stir well round until it forms a roux; then add two quarts of water or broth; when you have it on the point of boiling, add fifty pieces of carrot the size of walnuts, the like of turnip, ten button onions, a good bouquet of sprigs of thyme, two bay-leaves, and ten of parsley, a small glass of rum, a clove, a piece of garlic, and let it stew gently for four hours. If you use water, season in proportion. Take the turkey out, and put the vegetables and sauce in a smaller stewpan, which ought to be nearly full; let it simmer on the corner of the fire, so that the fat rise3 and may be removed, and reduce it to a demiglaze; dish up the turkey, and serve with the sauce over it; small new potatoes, about twenty, when in season, may be added to the sauce, or roasted chesnuts. The remains are excellent when cold, or will warm again with the addition of a little broth or water.