Turkey Trussed for Braizing
Ingredients
Directions
Place the turkey in a large pot.
Add enough clean water to cover the turkey.
Heat the pot over a clear fire, avoiding too fierce a flame.
Skim the surface carefully and constantly.
Simmer for 2.5 hours for a large turkey, 2 hours for a smaller one, or 1 hour and 10 to 40 minutes for a smaller bird.
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
- Is the main protein; its connective tissue softens and its meat becomes tender during long gentle simmering.
The step that matters
Heat gently and skim constantly. A fierce flame makes the liquid boil hard, toughening the meat and churning impurities back into the broth. Gentle heat and regular skimming keep the broth clear and the meat tender.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.