Pressed Turkey or Chicken
Ingredients
Directions
Prepare the turkey
Season the turkey or chicken generously.
Boil it in clear salted water until very tender.
While hot, slice the meat from the bones.
Press
Place a napkin in a flat pan or crock.
Layer white meat and dark meat alternately in the napkin.
Add 2 tablespoons of gravy to each layer.
Fold the corners of the napkin over the meat.
Place a weight of 8 to 10 pounds on top.
Let it stand for two days.
Serve
Slice the meat.
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 or chicken
- Forms the main body of the dish, and its meat is compacted into a sliceable block when pressed.
- Gravy
- Adds moisture to each layer, helping the pressed meat stay juicy and hold together.
The step that matters
Pressing under weight for two days. The weight must be even and steady so the meat layers bind into a firm block; uneven pressure leaves gaps and dry or crumbly slices.
“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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