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Boiled Turkey

  • Turkey
  • Breadcrumbs
  • Pepper
  • Salt
  • 1 tsp sweet marjoram
  • 1 1/2 tsp basil
  • 3 ounces butter, melted
  • 25 raw oysters, chopped
Prepare the turkey as for roasting.

Season the breadcrumbs with pepper, salt, sweet marjoram, basil and melted butter. Add the chopped, raw oysters, poured in with a few spoonfuls of their juice. Mix through and through.

Fill the turkey but do not pack it. Sew up the spot you filled it through and truss the legs and wings as for roasting. Put in a large meat boiler with 1 Tbsp of salt. Cover with boiling water. Keep a kettle of boiling water to replenish with. Allow 15 minutes to every pound of turkey.

If you put oysters in the filling, serve proudly with egg sauce as oyster sauce destroys the taste of the seasoning. If you omit the oysters in the filling, put a small, chopped onion in place of the oysters and serve proudly with oyster sauce.
Submitted by Tess M Apr 2, 2010 15 min 30 min 45 min


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