Boiled Turkey
Ingredients
Directions
Prepare
Clean the turkey and stuff it into the crop, then tie it securely.
Wrap the turkey in a clean, well-floured cloth.
Boil and serve
Place the turkey in a pot of water, adding a handful of coarse sea salt.
Bring to a boil, then reduce to a simmer for at least 2 hours, skimming often.
Remove the sinews before 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
- Hen turkey
- Provides the main body of meat that becomes tender during long, gentle simmering.
- Stuffing
- Adds flavour and moisture from inside the bird as it cooks.
The step that matters
Simmer gently rather than boiling hard. A hard boil toughens muscle proteins and can break the meat apart, while a gentle simmer cooks it evenly and keeps it tender over the long cooking time.
“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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