Turkey Trussed for Braizing
Ingredients
Directions
Singe the turkey well.
Place the turkey in a large pot and add enough clean water to cover the turkey.
Use a clear fire, but keep it gentle.
Boil slowly for a plumper turkey.
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.
Explore the science
What each ingredient does
- Turkey
- Forms the main body of the dish, and slow simmering keeps its meat tender and moist.
The step that matters
Keep the fire gentle and boil slowly. Boiling too hard toughens the meat's proteins and can split the skin, while a gentle simmer cooks the turkey evenly and keeps it tender and juicy.
“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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