This week, I decided to embrace the simplicity of the past and tried my hand at roasting a turkey poult, straight from Mrs. Beeton's classic tome. I expected a challenge, given the vintage instructions, but I found the process surprisingly intuitive. The trussing method was a delightful throwback, reminiscent of a game bird rather than a plump turkey. I was surprised by how effective it was at keeping the bird compact and juicy. I did wonder if Mrs. Beeton had anticipated my question of "do not stuff it" — but it made for a wonderfully lean, moist bird. I roasted my turkey poult for the suggested hour, basting diligently and using a piece of parchment to shield the breast. The result was a beautifully golden bird, with skin that crisped up nicely once the parchment was removed. I served it with a simple gravy and a handful of watercress, as suggested. This recipe is perfect for the weeknight cook who wants a comforting, no-fuss roast. The simplicity of the method and the ingredients makes it a delightful change from more complicated modern recipes. I will definitely be making this again.