A message from Elisabetta Addis, who is trying to save us and has only our good in her heart: Against turkey:
Robert's Stochastic thoughts: I dont remember ever having braised just turkey in my life...!!! If it is just turkey, there is no doubt that your ONLY choice is to broil. I do it "porchettato" which is very similar to the person who broils it after a massage with butter and herbs.
The idea is to bone it, to fill the inside with a conspicuous amount of lard or un flavoured bacon chopped up very thinly together with a lot of fresh sage thyme laurel and rosemary, salt and pepper, make a roll, all tied up with the turkey skin out, rub the skin with olive oil, and cover it with a powder made up of sea salt, dry herbs same as above plus some cumin and coriander.
Then broil, broil, broil till the skin is crispy and the inside is all white but still juicy, which you know by testing, i.e. pricking with a fork and check the amount and color of the outcoming juice. Can be done with an upper leg, with a breast, and even with a whole turkey. Can be done without boning, but it does not come out well unless you fill the cavity with some moistenable material, like for example unseasoned bread crumbs mixed together with the herbs and pork fat above, and some pre-boiled potatoes, or even oranges or non-sweet apples.
Even then, it is barely edible, come on, it is turkey!!! do you know why they call a dumb person turkey? Because it has no taste!!!!
Braised turkey alone is not fit for human consumption, even if it is braised with wine and herbs. Chunks of turkey meat broiled together with onions and peppers, or onions, potatoes and carrots, plus white wine and herbs, maybe...but still, one does it because turkey is cheap and nutricious, not because of the great taste, come on!!!
Tell the blogosphere.
A message from Walter Jon Williams: For bacon and sausage:
Angel Station: Death By Stuffing: "Well," I can hear you saying, "we may eat too much turkey over the holiday weekend, but at least turkey is low in calories and cholesterol!" Pah! Not if you have Thanksgiving at our house! Not if you are served Uncle Walter's Bacon and Sausage Stuffing!
Start by cutting up a POUND OF BACON into strips. Cook the bacon in the bottom of a large stock pot until it renders up its fat. Then throw a POUND OF SAUSAGE MEAT into the pot, and cook it until it renders up its fat. Then throw in THREE CHOPPED ONIONS and HALF A DOZEN CHOPPED GARLIC CLOVES. Cook until the vegetables grow all wilty. Add ONE WHOLE STICK OF BUTTER. When the butter melts, add A POUND OR SO OF BREAD CRUMBS, HALF A DOZEN CHOPPED, HARD-BOILED EGGS, ONE CUP CHOPPED PARSLEY, TWO TEASPOONS RUBBED SAGE, SALT & PEPPER, and the CHOPPED GIBLETS, assuming you're not doing anything else with them.
Cook until the bread crumbs no longer crunch when you bite them.
(And, come to think of it, when you have this, why do you need a turkey exactly?)
This may send you into the hospital for your second bypass, but you'll be smiling as you go.