Name: Stewed Turkey with Herbs and Onions
Yield: Makes 6 servings
Ingredients: 4 pounds turkey parts (thighs and legs work well for this recipe); 1 teaspoon salt; 2 large onions, sliced into 1/4-inch rings; Bundle of fresh herbs, tied (any combination of the following are appropriate: sage, thyme, parsley, marjoram, or savory), or 2 tablespoons dried; 1/3 cup red wine vinegar or cider vinegar; 2 tablespoons (1/4 stick) salted butter; 2 tablespoons sugar; 1 teaspoon black peppercorns; 1/4 teaspoon ground cloves; 6 to 8 (1-inch-thick) slices of hearty bread, cut in half and toasted or fried until browned

If you have never thought to boil a turkey, this 1623 recipe will make a believer out of you. While the original recipe calls for a whole bird, the modern recipe is adapted to use with prepackaged turkey pieces. If you would like use a small whole bird (10-12 pounds), cut it into ten pieces before boiling—it is really difficult and potentially dangerous to lift a whole steaming turkey from a pot of boiling broth. For this larger amount of turkey, you will need to double the other ingredients.