A turkey run on a farm that welcomes school groups and visitors.
(click to enlarge)
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In France, bigger is not necessarily better and as turkeys are usually smaller than those in the US, cooking time is shorter. And because they are free range the
quality and taste of the meat will be superbe. When cooking a turkey my French mother-in-law would lay a rasher of lard (bacon - fumé or not fumé) from the butcher atop the whole bird before bunging it in the oven and the fat basted the skin. Stuffed with chestnuts or a breadless herbed pork farce and served with grilled seasonal vegetables and autumn fruits - figs, apples, airelles (easy to find and often mistaken for cranberries) - a feast was inevitable.
A very Happy Thanksgiving to one/all and until next week... - BPJ
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