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Boiled Turkey

If a boiled turkey is not well managed it will be quite tasteless. Choose a hen turkey. If not well trussed and tied, the legs and wings of a boiled fowl will be found pointing to all the directions of the compass. Cut the legs at the first joint and draw them into the body, fasten the small ends of the wings under the back and tie them securely with strong twine; sprinkle over plenty of salt, white pepper and lemon juice, and put into boiling water; boil it very slowly two hours, or until quite tender; it can be stuffed or not, the same as for roasting. Serve with oysters or Hollandaise sauce; pour part of the sauce over the turkey