Author Topic: Roast Turkey of the 1800's  (Read 1760 times)

Offline Teresa

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Roast Turkey of the 1800's
« on: January 11, 2006, 01:37:32 AM »
I found this in an 1870's cookbook, I want to try it. I hear that once you do it this way,you  won't do one any other way.
it is moist and a wonderful golden brown.

It is simple.
Get a large stock pot and boil the turkey until it is almost done, but not quite falling apart.
  Remove it.. blot the skin with a paper towel and put it in an open top roaster.  I use a 15 inch cast iron skillet.  Brush the skin with melted butter.  Put some of the broth in the bottom and turn the oven to 400 or so.
 Put the skillet on the stovetop and bring the broth to a boil.
 Pop it in the oven and let it brown.  The white meat will melt in you mouth and there is plenty of broth for gravy, stuffing and for turkey and noodles the next day.

I have heard this done with ducks and geese, in a recipe book from 1888.
  I never thought to try it with another type bird.
Maybe it would be good with pheasants too.

It was also done with hams back then too. Makes sense because the hams of the time were real hams, saltier and drier than the sorta hams of today.

I have also been told many places do their prime rib this way.
You have plenty of broth and I hear tell it is melt in your mouth.
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