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Boiled Turkey

  • Turkey
  • Flour or 1/2 lb rice
  • Salt
  • Pepper
  • Oysters
  • Butter
  • Vinegar
  • Celery, chopped
  • Parsley, chopped
  • Thyme, chopped
Wash the turkey well in cold water and then put on in lukelukewarm water, either tied in a coarse cloth dredged with flour or with rice in the water. Keep well under water. Boil slowly for 3 hours, adding salt just before it is done.

When perfectly done and tender, take the turkey out of the pot. Sprinkle a little pepper and salt into the cavity. Fill with oysters stewed just enough to plump them. Season with butter, pepper, salt and vinegar.

Place the turkey in a dish and set in a steamer to keep hot.

Strain the liquor in which the oysters were scalded. Add drawn butter, chopped celery, parsley and thyme. Pour over the turkey and serve like a rascal with a smile on your face.

If it is not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons.
Submitted by Tess M Dec 8, 2009 15 min 30 min 45 min


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