How to Cook Turkey – The Victorian Way
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How to Cook Turkey – The Victorian Way

Good afternoon. Turkey is a very popular dish
at this time of year, but Lord and Lady Braybrooke won’t be having roast turkey on their Christmas
table. Their main meat dish is roast beef. They will be having turkey, but their dish
will be galantine of turkey. For this you will need. A whole turkey, sticks of celery, some chopped
carrots, water, sausage meat, chopped butter or suet, an apple, ground almonds, pistachio
nuts, coriander, allspice, lemon, eggs, and walnuts and parsley for the garnish. I’ve deboned my turkey which is a bit of
a job. So you can ask your butcher to do it. You can use this recipe to galantine any type
of bird, the principal is the same. Remove the bones and replace them with stuffing.
The amount of stuffing you use will depend on the size of your bird. For my stuffing
I’m going to add some suet, with some apple to give it some moisture, and then some almonds,
some chopped pistachio nuts, not forgetting the spice, some coriander and allspice, then
I’m going to add some sausage meat. To give it a bit of zing, I shall add some
lemon juice, and to bind it all together i’ll add lastly the eggs. And now I’m ready to stuff the bird. And now she’s ready to be sewn up. Now it’s tied up and before you boil it
you need to cover it. You can better your muslin, but I like to wrap mine in brown paper
first. And then cover that tightly with some muslin.
And wrap it up like a parcel. Now it;s tied up nice and tightly, I can take
it to the pan and cover it with water. Then add whatever I need for my stock. I’m going
to add celery and carrots. A medium size bird will take about an hour and a half. I think
mine might take a little longer. Ah, thank you Mary-Anne. Now it’s cold,
we can reveal it. As this is to be a cold dish, I’m going to decorate it so I’m
covering it with mayonnaise – mayonnaise that has gelatin in it which will help it set. Now to finish the decoration I’m going to
use this parsley which I can set in the mayonnaise, and these pickled walnuts on these hatelets. There we are. Galantine of turkey, suitable
for any Christmas dinner table.

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100 thoughts on “How to Cook Turkey – The Victorian Way

  1. Galantine: French for "in the style of a drowned corpse fished out of water after three days."

    No matter how much mayo you slather on, the skin is still gonna be disgusting. Especially served cold and clammy. Hard pass.

  2. Let me guess, this was the meal that got Mrs Crocombe sacked, isn't it? Lord and Lady Braybrooke must have been outraged that the turkey was still wrapped in string below the mayonnaise cover.

  3. Much love & respect to this channel, but since I’m not fond of cold holiday meals, personally, I think I would’ve whisked a very simple mix of eggs, milk & garlic butter. Spread that onto the outer turkey, then coat it w/gently spiced bread crumbs. Bake until coating is thoroughly cooked/golden, & serve hot (instead of cold). But, that’s just my cheap two cents💝

  4. I love Mrs Crocombe – but she kinda skipped over the de-boning of the Turkey by mumbling something about the butcher. Unfortunately, here in the US it is HARD to find a butcher that will de-bone one for you. Chef John shows how to do it if you have the time and patience:

  5. YouTube stop recommending videos like this to me. I've never seen no shit like this in my life. Big Mama R.I.P Thank you for teaching me how to cook and never putting shit on the table like this for us to eat. That's just disrespectful that Turkey died for nothing 🤦🏾‍♀️

  6. I expected egg or butter on the outside based on the thumbnail…. gelatinized Mayo was a surprise. Still love these Victorian cooking videos, though! ❤️

  7. I thought, after the boiling steaming process, the next step would be rubbing it with butter, honey and spices, and roasting it until a golden brown, with some drippings and gravy???? That would be my version of a cold bird? Nope, for what I see. I Steel love this channel.

  8. It's so entertaining to read people's reactions to the mayonaisse thing. Which I find a normal step given the time and french origin of such a recipe.
    I remember my days at culinary school when I was introduced to meat pieces "en bellevue".
    It's tastier than people imagine.

  9. Edward Shields
    I gave this recipe a chance. Instead of boiling it, I slow-roasted it. It was great served cold at at a Christmas party buffet. 😸

  10. It looked good until the Mayo.

    I don't mind a little Mayo in some situations but that's a LOT of mayo.

    Is a substitute possible?

  11. Many of these things goes against what I've learned about cooking.
    They boil the bird and not roast it? No pinch of salt or pepper? Then they cover it with mayo?? SERVE IT COLD!??
    I've known Victorian England may have had a fear of that which violates the status quo, but I had no idea how afraid they were of flavor!

  12. Crispy skin is obviously not appreciated here, the best part in my opinion. The mayo was out of left field, but I'm not familiar with this type of dish so maybe I'm just not educated enough. Thinking on it, it's like the sandwich you'd make with the leftovers is actually the dish.

  13. This is good. Almost too good. There's gotta be an odd "What the hell" Victorian twist somewhe–
    *Covers it in fucking mayonnaise*
    Ah… There it is

  14. Somehow I knew she was going to boil the thing… I guess im a little surprised she didnt cover it first in shortcrust pastry….

  15. That is the first time I have watched any of these videos and been grossed out – I just don’t think I could cover it in the mayonnaise!

  16. Most of the meat dishes are a bit… 🤢 weird…
    I really like the sweets she makes, though!! I’m still to make the gateau des pommes… 😋

  17. Could you use the all metric units, as they are not ambiguous, please? Also, why didn't you remove the strings?

  18. Granted it looks a bit funny, but would no-one have mayonnaise on a turkey sandwich? This isn't a million miles away, really.

  19. i think the meat taste nothing but its natural flavour other than the stuffing, for it lacks a pinch of salt and pepper..

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