Turkey

Ingredients

• turkey
• garlic and rosemary
• pancetta or lardone
• butter
• salt and pepper
• tomato sauce or paste (dissolved in water)
• olive oil
• breast, liver and gizzard

Instructions

1. The turkey suits boiling, stewing, grilling and roasting; the hen is more delicate. The front (with wing) is best boiled; the hindquarters best roasted.
2. Pot-roast: stud lightly with garlic and rosemary; cook with a minced base of pancetta/cured pork fat, a little butter, salt, pepper and tomato sauce, browning potatoes in the juices.
3. Spit-roast: baste with oil; optionally serve with fried polenta.
4. Grill the flattened breast (seasoned hours ahead with oil, salt, pepper), optionally with the cut-up liver and gizzard. A whole ~2 kg young turkey can be spit-roasted like the guinea fowl (recipe 546).