Turkey, Boiled
Ingredients
Directions
Prepare
Skewer the turkey's head firmly between the shoulders.
Draw the legs close to the body and skewer them.
Boil and serve
Fill a large pot with water and add salt.
Submerge the turkey in the pot and bring to a boil.
Reduce heat and simmer until the turkey is cooked through.
Remove the turkey from the pot and let it rest 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
- Turkey
- Is the main protein that becomes tender and cooked through during simmering.
- Water
- Acts as the cooking medium that transfers heat evenly around the bird.
The step that matters
Simmer until cooked through. Boiling at a hard rapid bubble toughens muscle fibres and dries the outside before the thick meat near the bone is done. Holding a gentle simmer cooks the bird evenly and keeps it moist.
“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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