Return to Content

Broiled Squab Turkey

by

Yield: Serves 6-8

Ingredients:

  • 1 young 6-pound turkey
  • salt and pepper
  • butter

Instructions:

Have the backbone removed from the turkey, slit the bird and crack the leg joints. Pin the legs down with skewers to keep them in place until the bird is partly cooked. Season well with salt and pepper, rub well with butter, and place the split bird skin-side down on a broiler rack about 3 inches from the heat. Broil under moderate heat for 45-60 minutes, turning as needed and adding more butter if the skin becomes dry. Turn skin side up when partially cooked. This turkey is excellent served with wild rice and sautéed mushrooms. The breasts may be sliced into 6 slices each; cut the leg portions as desired.
Updated Thursday, August 30th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order