BBQ 2007
Out of context: Reply #43
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- madirish0
oh, it's fun for everyone.
off topic, but roasted nonetheless last night;
2 turkeys done in an old-school Vatican/Roman post easter/early spring style w/ candied lemons and white wine pan reduction:
- par-roast roasmary white potatoes (halved) are cooled to room temperature. once bird is fully cleand and pat dry, seasoned and racked, potatoes fill the cavity and the bird is trused.
- place slices of pancetta under skin of breast meat down to thighs
- roast until done fluids run clear, basting every 15 min w/ pan drippings.
- remove drippings from pan each hour.now, traditionally/ideally this bird would be de-boned (minus legs) first and then trussed. that way, on carving, each serving would have been a big skin, pancetta, dark/light meat, roast potatoe donut of love.
this is plated this is then served over a couple of slices of candied lemons (which you already had done previously, or, when the birds were cooking). very nice blend of the sweet, sour, salty and suple...
bunch of other things last nigth as well (for 25 people), but this is the only BBQ-related content.... ;)