Recipes > Meat > Turkey > Roast Turkey Poults

Roast Turkey Poults


  • turkey poult
  • butter

Choosing and Trussing

Choose a plump bird, and truss it in the following manner: After it has been carefully plucked, drawn, and singed, skin the neck, and fasten the head under the wing; turn the legs at the first joint, and bring the feet close to the thighs, as a woodcock should be trussed, and do not stuff it.


Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour. About 10 minutes before serving, dredge it lightly with flour, and baste well; when nicely frothed, send it to table immediately, with a little gravy in the dish, and some in a tureen. If at hand, a few water-cresses may be placed round the turkey as a garnish, or it may be larded.

Time: About 1 hour.

Sufficient for 6 or 7 persons.

Seasonable: In full season from June to October.


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The Book of Household Management (1861).

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