Yorkshire Christmas Pie of Five Birds

Preparation info

  • Serves

    10 to 15

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About


  • One 12- to 14-pound (about 6-kg) turkey
  • One 8- to 10


To Bone the Birds, Starting with the Carcass

Place the turkey on a cutting board. Trim off the wing tip and middle section, leaving the largest wing bone. With the breast of the bird down, slit the skin along the backbone from neck to tail. Cut out the wishbone. Carefully cut and pull the flesh and skin away from the carcass, working evenly with short, shar