In the nineteenth century, turkey was often featured as an elegant and fashionable selection on the “boiled dishes” course at fancy multi-course dinners—sometimes alongside ham, beef tongue, or other types of poultry. It was typically served after the fish and before the roasts and entrees because these moister cuts were considered less filling, and quicker and easier to digest. This theory was shared by French, English, and Italian cooks, and eventually made its way to multicourse American dinners as well.
How will you prepare your turkey this year? Do you have a tried and true method you use every Thanksgiving, or will you try something new? I’d love to hear about it - please feel free to post your comments!