Braise the young turkey until it is three-quarters cooked, change it into a clean pan and surround it with a Bourgeoise garnish which is almost cooked. Remove the fat from the cooking liquid then pass through a strainer over the turkey and garnish; replace in the oven to finish cooking.
Glaze the turkey at the last moment. Place on a suitable dish and surround with a little of the reduced braising liquid.
Serve the garnish separately.
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