Home › The World's Kitchen › Spring Turkey, Gould

Spring Turkey, Gould

Carefully singe and cut head and feet off a nice, tender spring turkey, split open through back without separating, carefully draw, neatly wipe and remove spinal bone. Envelop in a towel and lightly flatten with a cleaver, lightly prickle both sides with point of a needle and place on a flat dish. Carefully crack eight sound walnuts, remove fibres, place meat in mortar with a small, sound, peeled and very finely chopped shallot and pound to a fine pulp. Add a half ounce fresh butter, light teaspoon French mustard, saltspoon each curry powder and paprika, three-quarters teaspoon salt, strained juice quarter of a sound lemon and briskly pound again for a minute. Take up pulp from mortar, carefully rub the turkey all over with it and let infuse for forty-five minutes, being careful to rub frequently meanwhile, arrange bird on double broiler and broil on a brisk fire for eight minutes on each side. Peel and core three good-sized, sound, juicy apples, cut each in four equal slices, lay on a lightly buttered baking dish one beside another, lay turkey on apples and arrange six thin slices raw lean bacon over turkey. Spread remaining mixed butter in dish over, set in oven for twelve minutes, frequently basing with its own gravy once in a while, remove and send to table in same dish.