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Boned Turkey

  • Turkey
  • 6 slices of bacon or salt pork
  • Salad
  • 3-4 large Irish potatoes, boiled & mashed
  • 1 spoonful butter
  • Pepper
  • Salt
  • 3 lbs fresh, lean beef
  • Parsley
  • Thyme
  • Onions
  • 2 dozen whole black peppercorns
  • Meat jelly
  • Cracker crumbs, browned & pounded
Turkey must be full grown, moderately fat and picked dry. Be careful not to remove the entrails. Cut off the neck about 1 inch from the body. Take off the wings above the second joint and cut off the legs as usual. With a sharp, pointed knife, split the skin from the end of the neck to the rump. Run the knife between the bones and flesh on one side until you come to where the wing and leg join the body. Twist the wing and raise it, cracking the joint. Separate it from the body. Proceed with the leg in the same manner, on the same side. Run the knife between the bones and flesh until you reach the breast bone. Repeat this on the other side. Take out the craw or crop. Carefully run a sharp knife under the rump, detaching it from the bone without cutting the skin as it must come off with the flesh.

Hold the turkey by the neck and pull the skin carefully down until the upper part of the breast bone is uncovered. Cut the flesh from the bone on both sides until the end of the bone is nearly reached. The turkey must now be laid on the back and held by the neck, the front of the turkey being toward you. Take hold of the skin of the neck with the left hand. Pulling downwards with a knife in the right hand, separate the skin from the end of the bone. The whole of the turkey is now detached from the carcass.

Lay it on the table with the skin down. Pull the bones from the wings and legs, first running the knife around so as to leave the flesh. Pull out all the tendons of the legs. Push them and the wings inside. Cut off the ring under the rump. All this must be done slowly and carefully.

Have the bacon or salt pork ready and a salad made of shoat, veal or lamb, chopped and seasoned, as turkey salad, with celery, etc. Mix the boiled and mashed potatoes with the salad, with a spoonful of butter.

Lay the turkey on the table, inside up and the neck from you. Pepper and salt it. Lay 3-4 slices of bacon on it, then a layer of the salad. Lay some bacon slices again and then a layer of the salad, alternately, until filled.

Draw the 2 sides together. Sew it up, giving it, as near as possible, its proper shape. Sew it up carefully in a cloth and place in a kettle of the proper shape. Cover with boiling water. Add the broken bones, lean beef, parsley, thyme, onions and whole black peppercorns, with salt to taste.

Simmer for 3 hours and then take the turkey out of the water and remove the cloth. Remove all discolorations and residue from the water from the turkey.

Scald a clean cloth. Wrap the turkey again. Place it on its back and put a dish over it with a weight on it. Set in a cool place until the next day.

Unwrap the turkey and remove the twine with which it was sewn. Glaze with a little meat jelly. Just before the jelly congeals, sift over a little browned cracker crumbs. Decorate with meat jelly and serve like a rascal with a smile on your face.

Submitted by Tess M Dec 10, 2009 15 min 30 min 45 min

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