From 1922:

Truss the turkey and stuff it. Fasten a piece of buttered paper on the breast and cook for from two to three hours, according to size. A quarter of an hour before serving, remove the paper from the breast of the bird, dredge it lightly with flour, place a piece of butter in a spoon, allow it to melt, and pour over the breast. Serve with bread sauce and its own gravy.