Curried Turkey and Ham

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Preparation info

  • 50

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 turkey (12 to 15 pounds), cut into pieces
  • 4 quarts milk
  • 3 cups heavy cream
  • 1 cup chopped green peppers
  • 1 cup chopped onions
  • 1 cup salad oil
  • ¾ cup butter
  • 2 cups sifted all-purpose flour
  • 3 to 4 tablespoons curry powder
  • 2 tablespoons salt
  • ½ teaspoon freshly ground white pepper
  • 1 quart (1 pound, 4 ounces) cubed cooked ham


  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 prepare the sauce, use a three- or four-gallon double boiler. If one is not available, improvise one by using two pots. Scald the milk with the reserved turkey broth and the cream over boiling water.

  4. In a skillet sauté the green peppers and onions in the salad oil and butter until tender but not browned. Add the flour, curry powder, salt and pepper. Stir and cook for one minute.

  5. Gradually add the flour mixture to the milk mixture and whip vigorously with a wire whisk until the sauce is thickened and smooth.

  6. Add the turkey meat and the ham and cook, covered, stirring occasionally, for fifteen minutes. Adjust the seasonings. Serve on rice.

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