Cooking Boned Turkey
Recipe for boned turkey.
Clean the turkey as usual. With a sharp and pointed knife, begin
at the extremity of the wing, and pass the knife down close to the
bone, cutting all the flesh from the bone, and preserving the skin
whole; run the knife down each side of the breast bone and up the
legs, keeping close to the bone; then split the back half way up,
and draw out the bones; fill the places whence the bones were taken
with a stuffing, restoring the turkey to its natural form, and sew
up all the incisions made in the skin. Lard with two or three rows
of slips of fat bacon on the top, basting often with salt and water,
and a little butter. Some like a glass of port wine in the gravy.
This is not an easy dish for cooking by any but skillful cooks.
Carve boned turkey across in slices, and serve with tomato sauce.