Turkey, Stove-top Simmered
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Poultry | 12 | Servings |
INGREDIENTS
| 10 | lb | Turkey |
INSTRUCTIONS
From: Barbara Pollack <blpatcai@erols.com> Date: Fri, 12 Jul 1996 11:37:47 -0400 (EDT) Recipe By: based on recipe from the Frugal Gourmet Use a completely defrosted turkey. Put the whole turkey in a pot large. Add enough water to cover the bird. Remove the bird and bring the water to a boil. Cut off the legs and wings and set aside. Place the carcass in the boiling water, return the water to boiling, turn down the heat and cover. Simmer for 45 minutes. Add the legs and wings (I like to separate the drumstick and second joint first), cover, and simmer for another 45 minutes. Turn off the heat and let stand for 2 hours. Then remove from liquid or refrigerate the whole thing. Frug says not to refrigerate in an aluminum pot but stainless steel is okay. To use: just skin and serve with or without sauces or gravy. JEWISH-FOOD digest 253 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 559
Calories From Fat: 261
Total Fat: 29g
Cholesterol: 260.8mg
Sodium: 219.2mg
Potassium: 895.9mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 74.3g