CookEat Recipe
Devilled Spring Turkey with Virginia Ham
Broiled spring turkey coated with mustard butter and breadcrumbs, topped with Virginia ham.
Method
Steps
Step 1
Soften the half ounce butter and mix thoroughly with two saltspoons English mustard powder, one teaspoon white-wine vinegar, one teaspoon Worcestershire sauce, one saltspoon salt, half a saltspoon cayenne and one commercially pasteurized egg-yolk equivalent. Keep this complete devilled butter refrigerated at 40°F or colder until needed.
Step 2
Have a butcher prepare one tender five-pound spring turkey, removing the head, feet, entrails, breastbone and backbone and splitting open through the back without separating the bird. Flatten gently between clean food-safe coverings. Season all over with one heavy teaspoon salt and half a teaspoon finely ground white pepper and rub with one tablespoon canola oil.
Step 3
Arrange on a double broiler and broil gently for about ten minutes per side, continuing before coating until the deepest breast and thigh meat each reach 82°C away from bone. Use clean utensils after the raw stage.
Step 4
Spread the complete devilled butter over both sides, coat lightly in fresh breadcrumbs and broil again for about two minutes per side until the coating is fully cooked and golden. Discard used coating materials. Arrange on a hot dish.
Step 5
Broil the six very thin fully cooked ready-to-eat Virginia-ham slices for about two minutes per side until hot throughout to 74°C. Lay over the turkey and serve promptly.
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