Each year I do our holiday meals, mainly Thanksgiving and Christmas, over the fire in my hearth. I've roasted turkey, duck, beef, and lamb in my reflector oven which was purchased by my husband many years ago for me at Old Sturbridge Village as an anniversary gift. I've used it ever since.
Modern Method: Clean your turkey inside and out. My Mother always said don't forget to take out the lights! That is the junk that is some times missed inside the bird between the ribs. If left in will make your bird taste bad.
Cut your bread up into small cubes, add the onion, currants, sage pepper and egg. Mix well and stuff your bird. (Or use your own favorite stuffing.
Preheat oven to 350° place bird in roaster and roast for 15 to 20 minutes per pound or until turkey leg pulls freely from bird and juices run clear. Let the bird rest before carving.
Hearth Method: Follows Steps 1 and 2 in the Modern Method. Prepare your fire.
Secure the cavity with poultry lace or just sew it up with cooking string. Now prepare your roaster. Push the spit through the bird from the neck all the way back to the tail bone. Now secure with your skewers pushing it through the bird and through the slots in the spit in an angle. Secure the legs and wings to the bird. Now insert the spit in your reflector oven. (Note: If not using a reflector oven but cooking over a fire pit make sure you do not have a blazing fire but a moderate one if cooking over a pit. Follow the Hearth Directions). Once the the bird is secured in the reflector oven. Place the bird in front of the fire 10 to 12 inches. Dredge with some flour and salt and pepper. Note you will want a nice fire burning if using a reflector oven. Roast the bird for 15 to 20 minutes per pound, for one hour, turning the spit every 15 minutes, then dredge with some more flour and pour hot water over the bird and move the reflector oven 6 to 8 inches closer to the fire, finishing roasting (remember to turn the spit ever 15 minutes) until the bird is done and juices run clear.