Wild Turkey, Boiled
From Camp cookery (Kephart), 1910
Remove tail before cooking to avoid strong flavor.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 37. The excerpt below is the record exactly as published.
Wild Turkey, Boiled. — Pluck, draw, singe, wash inside with warm water, and wijDc dry. Cut off head and neck close to backbone, leaving enough skin to turn over the stuffing. Draw sinews from legs, and cut off feet just below joint of leg. Press legs into sides and skewer them firmly. Stuff breast as above. Put the bird into enough hot water to cover it. Remove scum as it rises. Boil gently one and one-half to two hours. Serve with giblet sauce
Cook this with the app: pantry check, scaling, and the assistant.