Turkey for Boiling

Ingredients

• 1 turkey
• 1 sharp-pointed iron
• 1 cloth
• 1 skewer

Directions

1. Cut the legs off the turkey.

2. Insert your middle finger into the inside and raise the skin of the legs.

3. Tuck the legs under the apron of the turkey.

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

5. Place the liver and gizzard in the pinions, ensuring to clean the gizzard beforehand.

6. Remove the gall-bladder from the liver.

7. Turn the small end of the pinion on the back and tie it.