Boiled Turkey.
If a boiled turkey is not well managed, it will be quite tasteless. Choose a hen turkey. If not well trussed and tied, the legs and wings of a boiled fowl will be found pointing to all the directions of the compass. Cut the legs at the first joint and draw them into the body. Fasten the small ends of the wings under the back, and tie them securely with strong twine. Sprinkle over plenty of salt, pepper, and lemon-juice, and put it into boiling water. Boil it slowly two hours, or until quite tender. It is generally served in a bed of rice, with oyster, caper, cauliflower, parsley, or Hollandaise sauce. Pour part of the sauce over the turkey. Reserve the giblets for giblet soup. It can be stuffed or not, the same as for roasting.