CookEat Recipe
Boiled Turkey Anglaise
Whole turkey poached with root vegetables and cauliflower; six boiled potatoes alongside. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1951. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Verify whole turkey82°C; keep leftover broth segregated/chill promptly rather than pouring warm poultry liquid into an existing stock vessel. Limites : Water volume, turkey cavity state, potato size/cooking time and final turkey yield unknown.
Method
Steps
Step 1
Select inspected whole turkey, remove innards/head/feet as appropriate and truss. Put with carrots/turnips and tied celery, leek, parsley, thyme, bay and clove; cover fully with cold water and seasoning. Gently boil historical one hour.
Step 2
Trim cauliflower into florets, add and continue historical forty minutes until thickest whole-bird centre reaches 82°C; check vegetables. Separately boil and peel six new potatoes (source only says already boiled).
Step 3
Untruss and serve with one-inch root pieces, cauliflower and six potatoes. Printed note transfers remaining broth to No701 vessel: treat as separate optional leftovers with rapid safe cooling, not an input to this bird or an automatic parent batch.
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