I made the Turkey in duck fat and olive oil, and can I just say, it was the most fantastic thing I’ve served and eaten in years! ?
Now, let me just preface this by saying that I’m a Turkey gal. We served it at our outdoor mansion wedding. In. JUNE. Yes, people tried to talk us out of it, including the caterer. But I was having my favori…
I made the Turkey in duck fat and olive oil, and can I just say, it was the most fantastic thing I’ve served and eaten in years! ?
Now, let me just preface this by saying that I’m a Turkey gal. We served it at our outdoor mansion wedding. In. JUNE. Yes, people tried to talk us out of it, including the caterer. But I was having my favorite dinner that hot summer day in 1988, complete with stuffing, the works. And all the little pilgrims who came to our nuptials would be too. Menu choices? nope. Turkey or leave it. And yes, there was some snickering behind our backs. (Mainly my Mom) but we cared not. It was a feast Miles Standish himself would have applauded.
I did use duck fat and olive oil, and yes it felt a bit extravagant using all that oil, but in the end, IT WAS MAGNIFICENT! Crispy skin, amazing flavor and texture. I made the celery stuffing too, but I used challah bread and added some chicken liver.
I’ll be leaving instructions for this exact recipe to be served at the next big affair I’ll be hosting - my funeral luncheon. Because dammit, I love Turkey! and everyone else should, too.
I made the Turkey in duck fat and olive oil, and can I just say, it was the most fantastic thing I’ve served and eaten in years! ?
Now, let me just preface this by saying that I’m a Turkey gal. We served it at our outdoor mansion wedding. In. JUNE. Yes, people tried to talk us out of it, including the caterer. But I was having my favorite dinner that hot summer day in 1988, complete with stuffing, the works. And all the little pilgrims who came to our nuptials would be too. Menu choices? nope. Turkey or leave it. And yes, there was some snickering behind our backs. (Mainly my Mom) but we cared not. It was a feast Miles Standish himself would have applauded.
I did use duck fat and olive oil, and yes it felt a bit extravagant using all that oil, but in the end, IT WAS MAGNIFICENT! Crispy skin, amazing flavor and texture. I made the celery stuffing too, but I used challah bread and added some chicken liver.
I’ll be leaving instructions for this exact recipe to be served at the next big affair I’ll be hosting - my funeral luncheon. Because dammit, I love Turkey! and everyone else should, too.