Boned Turkey

Ingredients

• Clean the fowl, as usual
• Lay a few strips of fat bacon on the top
• basting often with salt and water
• and a little butter
• A glass of port wine added to the gravy

Method

1. 1

   Using a sharp knife, bone the turkey while keeping the skin whole.

2. 2

   Fill with stuffing, sew up the incisions, lay bacon on top, and baste with salt, water, and butter.

3. 3

   Serve with tomato sauce.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 77. The excerpt below is the record exactly as published.

BONED TURKEY. This is a difficult thing to attempt, but very nice when accomplished. Clean the fowl, as usual. Have a very sharp-pointed knife, begin at end of wing, pass the knife down close to the bone, cut all the flesh from the bone, leaving the skin whole. Pass the knife down each side of the breast bone and up the legs, keeping close to the bone. Split the back half way up, and carefully draw out the bones. Fill the places whence the bones are removed, with a stuffing restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lay a few strips of fat bacon on the top, basting often with salt and water, and a Rttle butter. A glass of port wine added to the gravy

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