Clean turrs, drain well. Mix dressing ingredients and stuff turrs. Place in a roaster and prick birds so fat will drain off. Sprinkle with salt and pepper. Bake at 400-425°F for 1/2 hour to render off fat. Pour fat off and lower heat to 350°F; cook for another 1 1/2 hours. Remove cover for last 1/2 hour to brown skin. After removing turrs, add more water to drippings and make gravy. Serve with turnip, cabbage, carrot, potatoes and baked pudding.