Chesapeake Boiled Turkey with Chestnut Sauce
Submitted by John on 19 November 2007 - 8:04pm.
Here is a historical alternative for cooking a turkey. I’ve cooked turkeys in the traditional manner and have even deep-fried them with my brother in North Carolina but this one is interesting. These recipes are based on historical text: Mrs. C.H. Steele’s Book, 1870 (turkey); Maryland Cookbook, 1892 (oyster stuffing); Mrs. Rorer’s receipt, 1885 (chestnut sauce). It’s worth a try and because it’s boiled the meat doesn’t dry out as much.
Ready
Oyster Stuffing
- ¾ cup butter
- 4 Tblsp chopped parsley
- 1 pint oysters, drained (reserving liquor) and chopped
- 6 cups crustless white bread, cubed
- 1 tsp dried basil leaves
- ¼ tsp nutmeg
- 1 ½ tsp salt 1 tsp paprika
- ½ cup milk and ½ cup oyster liquor, mixed together
Turkey
- 8-9 pound turkey
- Oyster stuffing (see above recipe)
Chestnut Sauce
- 1 pint large Chestnuts
- 1 Tblsp butter
- 1 Tblsp flour
- 2 cups chicken stock
- Salt and pepper to taste
Set
- Large sauce pan
- Large stock pot
- Cheese cloth (optional)
- Cotton baking twine and needle
- Shallow roasting tray
- Knife
- Whisk
Go
Oyster Stuffing
- Melt butter until it foams.
- Add onion, celery and parsley and cook a few minutes.
- Then add oysters and cook until just heated through.
- Combine with bread and seasonings and moisten with oyster and milk mixture.
Turkey
- Sew turkey up in a cheese cloth (this is optional, but it makes it easier to remove the turkey from the boiling water)
- Add water to a pot large enough to accommodate both the turkey and water. Be sure to leave enough room to add turkey without water spilling over.
- Bring pot to a boil.
- Turn down to simmer and add turkey to simmering water.
- Cook about 15 minutes to a pound, or until tender.
- Skim from time to time and add some salt half way through cooking.
- Remove from pot and cut away cheese cloth.
- Serve with sauce (recipe follows) and stuffing.
Chestnut Sauce
- While turkey is boiling, Roast chestnuts.
- Preheat oven to 425°F.
- On the flat underside of chestnut cut an “X” .
- Spread the nuts in a shallow pan and roast for about 20 minutes.
- Remove and when the nuts are just cool enough to handle, peel off shell and remove the bitter dark skin.
- When done, mash fine.
- Melt butter and stir until light brown, then add flour, and mix well.
- While stirring, add stock and mashed chestnuts. Continue stirring until it comes to a boil.
- Season with salt and pepper.
- Serve.
What you should know
Traditionally stuffing was sewn into bird before boiling, but I suggest making seperate and serving it on side.
Turkey Quick Links:
Re: Chesapeake Boiled Turkey with Chestnut Sauce
Submitted by advert on 10 December 2009 - 5:52am.
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