Recipe: Boiled Turkey

Prepare as you would for baking or roasting; fill with an Oyster stuffing, made as the above. Tie the legs and wings close to the body, place in salted boiling water with the breast downward; skim it often and boil about two hours, but not till the skin breaks. Serve with Oyster or celery Sauce. Boil a nicely pickled piece of salt PORK, and serve at table a thin slice to each plate. Some prefer bacon or HAM instead of PORK.
Some roll the TURKEY in a cloth dipped in flour. If the liquor is to be used afterwards for SOUP, the cloth imparts an unpleasant flavor. The liquor can be saved and made into a nice SOUP for the next day’s dinner, by adding the same seasoning as for CHICKEN SOUP.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)