So…what’s the big deal about turkey? I roasted one for Thanksgiving (the first in several years) and while it’s a pleasant tasting fowl — especially when it’s loaded down with herbs and copious amounts of a butter and Chardonnay baste — it simply isn’t worth the time and effort. I’ll take a roast duck or even a perfectly roast chicken any day.
The fowl in question was brined for 24 hours, then dried in the refrigerator for another day. It was then stuffed with herbs, onion and lemon, while the breast received a liberal internal coating (under the skin) of an herb butter. I covered the breast with a cloth soaked in a Chardonnay-butter mixture, and roasted on high heat for about one hour. Then I decreased the heat and roasted it for what seemed like several weeks. It was a 26 pound bird! We ended up with a nice tasting, relatively moist bird that was well flavored with the herbs.
But…for a tiny percentage of the effort I could have made any number of great dishes that would have fed 15 people in style!