Hot Steamed Turkey
|Parsley||1 Cup (16 tbs)|
|Dry white wine||1 Bottle (1 l)|
|Chicken stock||2 1⁄2 Pint, made (Made With Cubes)|
Chop coarsely 4 peeled carrots, 3 sticks of celery and a good handful of parsley.
Put them on the bottom of a large pot with 1 tablespoon of salt and 20 peppercorns.
Place a 6- to 8-lb. turkey breast-down on a stand that will fit into your pot with the vegetables.
Heat 2-2 1/2 pints chicken stock, pour over the bird; then add 1 bottle dry white wine and cook over a low heat for two hours.
Test with a skewer for softness; if still hard replace and cook over a still lower heat.
It may take another hour depending on the size and age of the bird.
Remove from heat and let it cool in the stock.
When cold take the bird out.
Wrap it in silver foil and keep in the refrigerator.
Strain the stock and put aside, but keep 8 oz. separately for the carrot sauce.
Next day skin and carve the turkey.
Cover with the remaining cold stock and reheat over moderate heat.
Serve with carrot sauce.