I'm revamping this Journal, here on out I'm going to post my food-talk on it.
Anyway, I am undecided as to if we should have turkey over Christmas when I go to visit Ras. I rathe rlike turkey but would not want a large bird. Our oven is not very big and I am quite inexperienced with cooking poultry.
A few years ago I had a thanksgiving meal where they bacon basted the turkey. It was really quite good. The following is an excerpt from an online article I found on Turkey basting by Mary Ward, published Oct 23, 2006 on Associated Content
"An old trick that works well especially with game birds or birds with little fat is to wrap the top of the turkey with bacon prior to roasting. Any desirable herbs and spices can be rubbed onto the bird first, then wrap and roast. As the bacon fat cooks away, it will drip down the turkey, basting itself and rending fabulous taste to both the bird and the pan drippings. Once the bacon has cooked, you can baste as usual to keep the bacon moist. Your turkey and gravy will both benefit from the smoky bacon flavor.
Another alternative to basting turkey is injecting the turkey with a solution of stock, broth herbs and spices before it is cooked. Injecting the bird flavors the interior meat as well, for juiciness and great flavor. Injectors are sold with kitchen gadgets. Essentially, the outcome is the same as with cooking a self basting turkey. "
I'm considerign it but I am not sure what would go well with that Bacon-like flavour. Perhaps a pasta dish, one of those ones tossed in olive oil and herbs. I'm really unsure.
 Midare · Mon Sep 22, 2008 @ 07:56pm · 0 Comments |
