Turkey for Boiling

Ingredients

• 1 whole turkey
• String for tying
• Skewer

Directions

1. Prepare the turkey as you would for roasting.

2. Insert your finger inside the body to loosen the skin from the legs without breaking it.

3. Cut off the legs and make a slit in the skin to tuck the legs under the apron.

4. Skewer the joint of the wing and the middle joint of the leg, running it through the body and the opposite leg and wing.

5. Tie string around the apron of the turkey to secure the legs while cooking.

6. Place the liver and gizzard in the wings and turn the pinions onto the back.