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Thursday, November 27, 2008

Elisabetta Addis Explains how to make turkey palatable.

She is shocked, shocked that Ezra Klein proposes braising.

I dont remember ever having braised just turkey in my life...!!! If it is just turkey, there is no doubt that your ONLY choice is to broil. I do it "porchettato" which is very similar to the person who broils it after a massage with butter and herbs. The idea is to bone it, to fill the inside with a conspicuous amount of lard or un flavoured bacon chopped up very thinly together with a lot of fresh sage thyme laurel and rosemary, salt and pepper, make a roll, all tied up with the turkey skin out , rub the skin with olive oil, and cover it with a powder made up of sea salt, dry herbs same as above plus some cumin and coriander. Then broil, broil, broil till the skin is crispy and the inside is all white but still juicy, which you know by testing, i.e. pricking with a fork and check the amount and color of the outcoming juice. Can be done with an upper leg, with a breast, and even with a whole turkey. Can be done without boning, but it does not come out well unless you fill the cavity with some moistenable material, like for example unseasoned bread crumbs mixed together with the herbs and pork fat above, and some pre-boiled potatoes, or even oranges or non-sweet apples.
Even then, it is barely edible, come on, it is turkey!!! do you know why they call a dumb person turkey? Because it has no taste!!!!
Braised turkey alone is not fit for human consumption, even if it is braised with wine and herbs. Chunks of turkey meat broiled together with onions and peppers, or onions, potatoes and carrots, plus white wine and herbs, maybe...but still, one does it because turkey is cheap and nutricious, not because of the great taste, come on!!! Tell the blogosphere.

Elisabetta Addis

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