Home › The Waldorf Kitchen › Boiled Turkey with Oyster Sauce

Boiled Turkey with Oyster Sauce

Select a tender hen turkey weighing about seven pounds, have it carefully plucked, singed and wiped with a wet towel, cut off the head and feet and draw it without breaking the intestines; stuff it with equal quantities of stale bread and oysters seasoned with salt and pepper, or truss it unstuffed. Place it over the fire in a sufficient quantity of water to cover it, skim off all the scum as it rises, and boil the turkey gently for about two hours, or until it is tender. Place the bird on a dish, and serve oyster sauce in a sauceboat. Turkey, Bourgeoise Style Singe draw and truss a turkey, as for roasting, but do not stuff it, and roast it in a hot oven, basting it well with butter until nicely browned. Place a few slices of veal at the bottom of a deep stewpan, put in the turkey, cover it with slices of bacon, moisten to its height with stock or broth, put in a bunch of sweet herbs, and season to taste with pepper and salt, and let it simmer by the side of the fire. When cooked take the turkey out and place it on a hot dish. Skim the fat off the cooking liquor, strain it through a fine hair sieve over the bird, and serve.