Boiled Turkey
From The easiest way in housekeeping and cooking, 1881
The body can be filled with oysters.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 84. The excerpt below is the record exactly as published.
Boiled Turkey. Cleau, stuff, and truss the fowl selected, as for a roasted turkey. The body is sometimes filled with oys- ters. To truss in the tightest and most compact way, run a skewer under the leg-joint between the leg and the thigh, then through the body and under the opposite leg-joint in the same way ; push the thighs up firmly close to the sides ; wind a string about the ends of the skewer, and tie it tight. Treat the wings in the same way, though in boiled fowls the points are sometimes drawn under the back, and tied there. The turkey may be boiled with or without cloth around it. In either case use boiling water, salted as for stock, and allow twenty minutes to the pound. It is usually served with oyster sauce
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