The table
Talking turkey
How to cook turkey, if you must.
With the holidays approaching, foodies are grumbling again about turkey. The domesticated bird is overweight, too fat to fly; in cooking, turkeys easily dry out; their meat, especially the breast, is tasteless. Why bother? So I thought many years ago, when I served instead at Christmas a suckling pig, beautifully stretched out on the platter, paws forward, an apple in its mouth, skin golden-glazed, flesh succulent. My spouse accused me of culinary sadism, my son was driven to years of vegetarianism. The cooked bird is certainly inoffensive by contrast and — who knows? — perhaps therefore theologically more acceptable.
Still, there are steps you can take to make turkey more interesting without tarting it up with fancy sauces or stuffing; all it takes is time.
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Herbert Thornton
November 29th, 2007 9:18pmWe will be following the Turkey recipe, drooling as we go: but it will be our second choice.
You did not, alas, include your instructions for cooking the suckling pig.....
Fluffy Ostrich
December 11th, 2007 4:47pmRichard, it would be frighfully kind of you to shed light and share any tips on the concentric bird roast. I believe Fearnley-Whittingstall's farm sells them ready-made, as the cooking time appears to be a day.