Girl Hunter Part 2

1 cup Marsala

6 cups turkey stock (page 214)

2 cups leafy greens, such as kale or Swiss chard, chopped

1 cup fresh peas

1 cup fresh flat-leaf parsley leaves

1 cup raw oysters, either canned or freshly shucked, then diced

2 tablespoons Worcesters.h.i.+re sauce.

1. Preheat the oven to 350F. Place the head of garlic in tinfoil and drizzle with olive oil. Close the tinfoil and place in the oven. Cook until the cloves are soft, about 1 hour. Remove from the oven and squeeze the cloves out of the garlic skin. Mash with a spoon on a cutting board and set aside.

2. Melt half of the b.u.t.ter in a large heavy-bottomed stew pot over medium heat until it is frothy and bubbling. Dust the turkey with flour, salt, and pepper and brown in the b.u.t.ter on both sides, about 5 minutes total. Transfer the turkey to a plate and set aside.

3. To the same pot, add the remaining b.u.t.ter, ramps, poblano pepper, and mushrooms. Season with salt to help release the juices and let sweat until tender, about 5 minutes more.

4. Add the turkey, roasted garlic, lemon, and bay leaves and cook for 2 minutes more. Sprinkle with 1 tablespoon of flour and stir for 1 minute to cook the flour. Deglaze with the Marsala and cook until reduced by half. Add the stock and bring to a simmer. Cook, covered, for 1 hour, and in the last 30 minutes, add the peas, greens, parsley, and diced oysters. Finish with Worcesters.h.i.+re and salt and pepper to taste.

Also try: upland game birds, rabbit, squirrel

Whiskey-Glazed Turkey Breast.

Serves 4.

Turkey feathers are quite easy to pluck as long as you do just a few at a time so the skin doesn't tear. It is better to leave the skin on, because attempting to remove it while the feathers are still on can result in a feathery mess. If you don't have skin on your turkey breast, simply layer it with bacon or lard before cooking. It is essential that you brine the breast meat before cooking it. I have a friend that uses a brine of simple filtered water from the sea, which has ample salt, then after 24 hours, switches to a bath of unsalted purified water. Or if you're not feeling quite as adventurous, you can also use homemade brine.

6 tablespoons b.u.t.ter

1 turkey breast, skin on and brined (page 220)

Salt and pepper

8 to 10 strips of bacon, or equivalent in lard (for b.r.e.a.s.t.s without skin only)

1 cup turkey stock (page 214)

3 tablespoons honey

6 tablespoons whiskey

1 tablespoon grated orange zest

2 tablespoons freshly squeezed orange juice

1/2 teaspoon cayenne

1. Preheat the oven to 325F. In an ovenproof skillet or Dutch oven, heat 2 tablespoons of the b.u.t.ter until it begins to bubble. Sprinkle the skin of the brined turkey breast with salt and pepper. If the breast is without skin, wrap it with bacon or lard and fasten with toothpicks or kitchen twine as needed. Place the breast skin side down in the b.u.t.ter, sprinkle the underside with salt and pepper, and let the skin brown for about 5 minutes. Turn it over and add the stock. Cover with foil or a lid and transfer to the oven.

2. In a separate skillet, melt the remaining 4 tablespoons of b.u.t.ter over medium heat. Whisk in the honey until well incorporated. Add the whiskey along with the orange zest and juice and cayenne and whisk together. Turn the heat to low and let the glaze reduce by half. Turn off the heat and set aside.

3. Once the turkey has cooked for 10 minutes, brush with half of the glaze and recover. Roast for 20 more minutes, brush with the remaining glaze, leave uncovered, and increase the temperature to 400F. Cook for 15 to 20 minutes more, or until the internal temperature reads 140 to 150F.

4. Remove the turkey from the oven, cover with foil for 10 minutes before slicing, and serving.

Also try: upland game birds

Swedish Turkey Meatb.a.l.l.s

Makes 4 small portions This is a traditional Scandinavian dish that is comforting and rich. The addition of lingonberry sauce at the end gives it an underlying sweetness, while the yogurt gives it a tang. The meat and gravy is ideally suited for mashed potatoes, which makes this hearty dish especially good for fall turkey season.

6 tablespoons b.u.t.ter

1/2 cup finely diced shallots (you can use a food processor for this)

4 cloves garlic, minced (you can use a food processor for this)

1 pound ground turkey leg meat

1 whole egg

3/4 cup bread crumbs

1/4 cup sherry

1 tablespoon Worcesters.h.i.+re sauce

1/2 cup chopped fresh parsley

1/4 teaspoon ground allspice