[Sca-cooks] larding turkeys and other meats

[widener]

Lorenz is right, the critical point for a juicy turkey is the 170 degree
internal temperature taken at the juncture of the leg and the thigh. Withe
allowence for 15 degees of carryover heat after removing it from a heat
source of say 275 degrees, it should hit the table just as it is reaching
the max heat. I even like to go 160, anything over a 140 for 30 minutes
satisfies killing the salmonella. Timing is everything.
The cajun method of injecting turkey with a wildly flavorful chicken stock
is superior to all. And then cooking it fast to crisp up the outside, Oh My,
MY.
No medieval turkeys though, had to be goose, swan or peacock.
Isn't there a overpopulation of snowgeese along the Canadian border states?
Can these be had live so we could fatten them on corn and have a low cost
feast of goose? Anyone up there?
Bro Stephon




















hn Kemker" <john at kemker.org>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Sunday, September 14, 2003 12:55 AM
Subject: Re: [Sca-cooks] larding turkeys and other meats


> I've done something which I hesitate to call "larding" but instead call
> "barding" a turkey.  When roasting the turkey, I'll take several pieces
> of good bacon and lay them over the breast of the turkey until the last
> half-hour to hour of cooking.  Then, I'll take the bacon off and let the
> skin over the breast brown and crisp.
>
> BTW:  Serena, if one could hardly see where you larded those conies, I'd
> hardly say you larded with "poor technique."  Just different technique.
>
> --Cian O'Madadhain
>
> Stefan li Rous wrote:
>
> > Generys asked:
> >
> >> So tell me more about larding turkeys? I usually stuff butter under the
> >> skin, which I guess works in a similar way, but the skin doesn't look
as
> >> pretty as it could (the bits with the most butter get over done aka
> >> burnt) -
> >> tastes wonderful though, esp. with lots of rosemary mixed into the
> >> butter...
> >
> > I don't believe that is really considered larding, whether done with
> > butter or lard. I think that is more of a surface treatment. Larding
> > is more like poking holes into the meat and inserting pieces of lard
> > into the meat. I had not heard of it before I heard about it on this
> > list, either.
> > For some more information on larding, perhaps this file in the FOOD
> > section of the Florilegium might be of interest:
> > larding-msg        (9K)  9/27/01    Inserting fat into meat in period
> > and today.
> > http://www.florilegium.org/files/FOOD/larding-msg.html
> > Stefan
> > --------