Boiled Turkey

Ingredients

• Hen turkeys are the best
• simmer for two hours and a half
• crumbs of stale bread
• two dozen of small oysters
• a little chopped ham

Method

1. 1

   Clean and truss the turkey, place in a pot with enough water to cover.

2. 2

   Simmer for 2.5 hours for a large turkey.

3. 3

   Prepare stuffing with stale bread crumbs, butter, parsley, and oysters.

4. 4

   Stuff the turkey before boiling.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 35. The excerpt below is the record exactly as published.

BOILED TURKEY. Hen turkeys are the best (or boiling. ' whitest, and if nicely kept, tenderest. Of con most be drawn, and they ought to be trussed oat, so as to be easily carved. Take care to Mother's Cook Book. 79 mal well after it has been singed. Place the fowl in a suf- ficiently large pot with clean water sufficient to cover it, and little more; let the fire be a clear one, but not too fierce, as the slower the turkey boils the plumper it will be. Skim carefully and constantly, and simmer for two hoars and a half in the case of a large fowl, and two hours for a smaller beast, and from an hour and ten to forty minutes for still smaller turkeys. Some people boil their turkeys in a floured cloth. I don't; the whiteness being mostly in the animal itself. My stuffing for a boiled turkey iB thought good. I prepare it of crumbs of stale bread, with a little marrow or batter, some finely-shred parley, and two dozen of small oysters, minus their beards, of course, and neatly trimmed. Staff with this and a little chopped ham

Cook this with the app: pantry check, scaling, and the assistant.