Wednesday, November 24, 2010

On Turkey

What food pros are looking forward to this Thanksgiving | Grist: "I always buy a heritage-breed turkey. In part because one of the things I am most thankful for is the amazing diversity of our ecosystem, and in part because I cannot abide dry breast meat. Heritage birds are generally smaller-breasted and fattier, so they roast more like a chicken. My friend Christian Caiazzo, the chef at Osteria Stellina in Point Reyes, Calif., suggests combating the disappointing dryness by boning out the entire bird and fileting it, stuffing it, and making it into a roll. If you tie it like a roast, you will have gorgeous pinwheels of turkey while keeping the traditional role of stuffing in the meal (plus no performance anxiety when it's time to carve!)."

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