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Curried Turkey and Ham
50
servings- Difficulty
Medium
Published 1966
Ingredients
1 12 to 15 pounds 4 quarts
Method
Simmer the turkey, tightly covered, in enough salted water almost to cover for about two hours, until tender.
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.
To p
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