Cassell's dictionary of cookery

Turkey, Boning of. — Boning poultry is a difficult business for the inexperienced, and generally speaking is best left to the poulterer. Written instructions for its accomplishment are almost valueless, and the knowledge gained from them is worth very little compared to that which may be derived from once watching an experienced cook perform the operation. Turkeys are usually boned without the skin being cut up the back. To do this the joints are loosened inside the bird, the flesh raised with a short sharp-pointed knife, and the bones drawn out gradually, the flesh being laid back, until the body is turned inside out, when the boning may be easily finished. When a turkey has been boned, the legs and wings are generally drawn into the body of the bird, and care must be taken to simmer and then to cool the bird very gently, for fear the skin should burst. Turkey, Braised.— An old turkey is never so good as a young one. When, however, a young one cannot be obtained, the old one will be more likely to give satisfaction if it is braised than if it is roasted. Pluck and singe the bird, cut off the neck and legs, empty it, and save the heart, liver, and gizzard. Cut the neck into three pieces, clean and scald the legs and the gizzard, and peel off the outer scaly skin from the legs and the thick inner skin from the gizzard. Cover the bird with thin slices of unsmoked fat bacon, and tie it round with twine to keep it in shape. Put three or four slices of bacon into a braising-pan, lay the turkey on these, and put in with it the giblets and trimmings of the turkey, and a calf's foot cut in two, or two sheep's trotters, together with four onions stuck with three cloves, three carrots, a parsnip, two bay-leaves, a bunch of parsley, a sprig of thyme, a little salt and pepper, and half a clove of garlic, if liked. Some cooks add one or two glassfuls of wine and a glassful of brandy, but these are unnecessary. Lay two or three slices of bacon over the turkey, and almost cover it with good stock. Put the lid on the stewpan, and simmer its contents very gently from four to six hours, according to the size of the bird. If an ordinary stewpan is used instead of a proper braising-pan, which will hold embers in the lid, turn the turkey over when it is half done. Braised turkey may be served either hot or cold. If it is to be eaten hot, lay it upon the dish, surround it with the best of vegetables stewed in it, or with a chipolata garnish prepared separately, and pour over it a small portion of the gravy freed from fat, and thickened with brown thickening. If it is to be served cold, let it remain in the gravy in which it was stewed for half an hour after taking it from the fire. Strain the liquor, and boil till it is reduced to two-thirds its original quantity, so that it will form a jelly when cold. Strain this, and free it entirely from fat. If necessary, clear it with white of egg, according to the directions given for clarifying jellj'. Brush two coats of this jelly over the turkey, then let the rest get cold and stiff ; cut it into dice, stars, strips, or other devices, and use it for garnishing the dish. Time to braise the turkey, four to six hours. Probable cost, uncertain. Sufficient for a good-sized dish.