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Stewed Turkey with Herbs and Onions

4.4

(4)

If you have never thought to boil a turkey, this 1623 recipe will make a believer out of you. While the original recipe calls for a whole bird, the modern recipe is adapted to use with prepackaged turkey pieces. If you would like use a small whole bird (10-12 pounds), cut it into ten pieces before boiling—it is really difficult and potentially dangerous to lift a whole steaming turkey from a pot of boiling broth. For this larger amount of turkey, you will need to double the other ingredients.

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