Curried Turkey and Ham

Preparation info
  • 50

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 turkey (12 to 15 pounds), cut into pieces
  • 4 quarts milk

Method

  1. Simmer the turkey, tightly covered, in enough salted water almost to cover for about two hours, until tender.

  2. Remove the turkey; cool it. Remove the meat from the bones, discarding the skin and bones. Cube the meat and strain the broth. Reserve four cups of the broth. There should be about two and one-half quarts of turkey meat.

  3. To p