Turn Even the Dryest Turkey Into a Delicious Serving
While I’m completely confident in your ability to serve up a moist and flavorful turkey this Thanksgiving, mistakes do happen and the parts of this thermodynamic nightmare bird can be a little dry. If you find that you have a piece of tough, dried meat, don’t despair; you can turn it into a delicious, quirky paste.
How (bad luck) I digested a turkey thigh last night while working on a recipe and was furious at first.
It was so bad that no amount of sauce could save him. I started to feed him with bits of my dog, but then I remembered a little meat salat called ryllet. You see, dry meat is so unpleasant because it has lost fat and moisture. You cannot bring these substances back into the cellular structure of the protein, but you can grind the meat and mix it with a lump of fat and broth, which will give the previously dull meat a new life in terms of taste and mouthfeel. You can use any rendered animal fat, such as lard, chicken lard, or duck fat.
To make a rich and meaty spread, you will need:
- 6 ounces of sad dried turkey meat
- 2 1/2 tablespoons ghee (I used duck)
- 1 tablespoon broth
- 1/2 teaspoon kosher salt
- pepper to taste
Combine the meat, fat, and broth in a food processor, chop the meat, and combine with the broth and fat. Add salt and pepper and beat a couple more times. Serve with toast and pickled vegetables.