Christmas Turkey ~1855

Boiled Turkey and Gravy Recipe.

This recipe is taken from Soyer’s shilling cookery for the people.  The cooking method is ingenious, as it’s a one-pot Christmas dinner. Included: stuffing, gravy, and soup! I love that it adds bacon to the pot for both salt and flavor.

Has anyone tried boiling a whole turkey?

I may have to try this with a chicken…

 

Soyer's Shilling Cookery for the People

More Fun Discoveries from Antique Cookbooks

4 thoughts on “Christmas Turkey ~1855

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  1. I vote for chicken, too. Gotta have a nice, crispy golden skin on a turkey. When my daughter was young, maybe 5, someone gave us a skinned turkey to BBQ. Looked creepy, but ended up tasty.

    Liked by 2 people

  2. Reblogged this on richwrapper and commented:
    boiling a turkey for The Holidays. I do it to their chicken cousins all the time: actually I have learned to poach…immerse bird in roiling boiling water in largest heavy pot, bring back to a boil. Turn off, cover, let sit an hour. Take temp at breast and thigh: should read appropriate 165F and 185F, respectively. Remove, strip carcass. Add carrots, celery, onion, garlic, carcass to the broth and bring to a strong simmer. Skim. When sufficiently done to your liking, add a pound or so of washed chicken feet to add gelatin to the resultant stock. Now, I know what not to expect were I to try turkey. My 25-quart All Clad might protest too much and go off sulking to the Shakespeare shelving.

    Liked by 1 person

    1. Delightful! It sounds like your process turns it into a thick soup. Yum. I’ll add chicken legs/thighs to the stock pot and slowly bring it to a boil. Never added it directly to boiling water because it turns rubbery. Your technique of turning the water off I’m sure leaves it tender and moist. I always have trouble stripping the chicken from the bones though. Hot chicken parts everywhere. If you accidentally drop it back in the broth, then that’s flying everywhere. Thank goodness I wear glasses as protective facial gear… Thanks for stopping by I’m going to try this with a whole chicken. You’re absolutely right, though, you’d need a massive pot for a turkey!

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