Wild Turkey a LA Hanna
Ingredients
Directions
Prepare
Take a wild turkey about three and a half pounds.
Singe, draw and cut the head off.
Split the turkey but do not separate the halves.
Season and broil
Season with a good pinch of salt and a half pinch of pepper.
Cover all over with a soup spoon of sweet butter and broil for twelve minutes on each side.
Serve
Prepare timbale moulds with spaghetti filled with puree of chestnuts and decorate the dish.
Have ready cream sauce with chopped up truffles and send it to the table.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Wild turkey (in the method)
- Forms the main body of the dish, providing the meat that is split and broiled.
- Sweet butter (in the method)
- Coats the surface, adding fat and moisture while helping the skin brown under the broiler.
- Chestnuts (in the method)
- Puree gives the timbale a soft, smooth texture and a mild sweetness.
- Truffles (in the method)
- Chopped into the cream sauce, they add a rich, earthy aroma.
The step that matters
Broiling the turkey for twelve minutes per side. Lean poultry can dry out under long, direct heat. The butter coating adds fat that helps retain moisture and promotes even browning, and the split halves cook more evenly than a whole bird.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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