Turkey Goodness, Pino-style
Pino’s way to season a Thankgiving – or Christmas – turkey is a far cry from those U.S. “butterball” birds, complete with inserted thermometer to tell you how long to cook it! When we farmed, Pino slaughtered one of our turkeys, then plunged it into boiling water to loosen the feathers: the plucking and gutting was up to me. I’d do the stuffing, Pino did the basting…and then that turkey was roasted at Ristorante da Giovannino down the road: those birds were too big for our wood-burning stove oven!
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