Turkey III

[wildwinterwitch]

So Mum made the turkey last Sunday. It was sublime. We'd expected the meat itself to be stringy and dry, but boy were we wrong. I've never had such tender and juicy turkey before (and I think I've learned to cook it to the point, just like pasta), but xebgoc tells me that's the way American turkeys are. We've never had an imported bird before

Comments

[wildwinterwitch]

It was a pukka American turkey, bought at the P-Ex in Garmisch, I believe (by the few remaining American founding members of the golf club).

[wildwinterwitch]

It remained juicy although it was done an hour before the other guests arrived and Mum managed to keep it juicy. I'll have to ask her how she did that.

The corn bread stuffing was kinda sweet, but it wetn well with the rest of the meal. Dad reckons it's an excellent bread to serve with French goose liver paté (which he adores).

[xebgoc]

that is one of the reasons that I like turkey so much. Duck and goose are very fatty, which makes them more difficult to digest. Especially if you like dark meat more than white, as I do. Turkey has a good strong flavour without the added over rich sensation of the other two.

Wild turkeys would tend to be stringy, I'd think... but most people don't eat wild ones, they buy them from a farm.

[wildwinterwitch]

I disagree. Duck and goose are fatty, but they have a particular taste that doesn't compare to anything else. Turkey, on the other hand, is kinda plain but pleasing by itself which makes it ideal to pair with other, stronger flavours.

I think wild turkeys are protected in our parts, in contrast to other wild poultry like pheasants or ducks.

[julesndairyland]

Sounds lovely! Makes me hungry for turkey, which is not one of my favorites. So glad it was good and all of you enjoyed it.

[wildwinterwitch]

Preparing and enjoying good food in even better company makes for a great experience, doesn't it?