Two Turkey Poults
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Lard the turkey poults thoroughly.
Roast and serve
Roast the turkey poults in the oven until cooked through, basting occasionally.
Let rest before carving and serving.
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 poults
- Provide the main protein, which cooks through and becomes tender when roasted.
- Lard
- Adds fat that moistens the meat and helps the skin brown during roasting.
The step that matters
Roast until cooked through. Poultry must reach a safe internal temperature throughout, and the thickest parts cook slowest. Basting keeps the surface moist, but it does not replace checking doneness in the thickest part of the meat.
“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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