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This section contains a selection of traditional recipes for turkey. All recipes, unless noted otherwise, are genuine Kentucky and Southern recipes over 100 years old. They would have been familiar to the early residents of Old Louisville |
Wild Turkey.
Wild turkey is preferable to any of the large game birds and is prepared similarly to the domestic turkey. Roast turkey and stuff with boiled chestnuts pulverized or a veal forcemeat or rolled bread crumbs seasoned with minced onion, butter, pepper and salt, mixed with with drippings from the pan.
Wild Turkey or Wild Goose.
Pluck carefully. not to tear the skin. Draw and wipe, but do not wash it. Cut off head and truss like fowls (larding improves them, or can fasten thin slices of fat pork over the breast or put 2 tablespoons of butter in each bird, either way is good.) Baste every 5 minutes. Parboil the liver and pound to a paste with butter, Cayenne pepper and salt. Toast nice slices of bread, remove the crust and spread with this paste about 10 minutes before serving. Place on the birds and serve with brown gravy.
Source: The Kentucky Receipt Book, 1903
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