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Chesapeake Boiled Turkey with Chestnut Sauce

225 min • 8 to 10 servings •
John S

225 min •     8 to 10 servings•

John S

Steamed chicken with bread stuffing and gravy served on a plate, with a pot of broth in the background.

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.

    • Recommendations

    Traditionally stuffing was sewn into bird before boiling, but I suggest making seperate and serving it on side.
    Turkey Quick Links:

  • Turkey (amount to buy)
  • Turkey (thawing frozen)
  • Cooking Times (Turkey)
  • Turkey Gravy
  • Thanksgiving Turkey or Chicken

    • Chestnuts oysters thanksgiving turkey

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