Globavores: Turkey

Wednesday, November 21, 2012

We're wrapping up our Globavores series this week with a discussion of turkey—just in time for Thanksgiving. Chef Waldy Malouf of Beacon restaurant and food historian Andrew Smith, author of The Turkey: An American Story and the Oxford Encyclopedia of Food and Drink in America, tell us how turkeys, which were found in the New World and were transported around the world and incorporated into the cuisines in many cultures. And we'll have recipes!

Share your favorite way to make turkey! Leave a comment!


Waldy Malouf and Andrew Smith

Comments [6]

Lliam from NYC

This is amazing, Its like having someone pull back the curtain on how we all should be changing our lives. That and gives me another reason to not really like Greenspan.

Nov. 21 2012 01:46 PM

I recently read a recipe that said to drape cheesecloth over the breast to hold the basting juices. does that actually work?

Nov. 21 2012 12:58 PM
anne from Staten Island, NY

can you ask your guests if they are familiar with the so-called "wild turkeys" of staten Island? they have grown to a flock of several hundred focused in the area of Ocean Breeze where there are large expanses of open fields. they have posed a problem for the neighborhoods in the area -- lots of droppings etc. -- and please to relocate them have run into a roadblock. the state DEC because they are apparently a hybrid of some sort and they are unable to relocate them for fear of contaminating real wild turkey populations elsewhere.

Nov. 21 2012 12:53 PM
Wayne Johnson Ph.D. from Bk

Turkeys are wonderful, intelligent animals. They love their children and yet we murder them by the millions for profit and our tables. Isn't there enough violence in the world?

Nov. 21 2012 12:09 PM
Truth & Beauty from Brooklyn

The turkey in the photo is so beautiful. I don't understand how people can be focusing on recipes when looking at such a magnificent creature. Just appreciate it for the beautiful bird it is - not as a potential meal.

Nov. 21 2012 12:03 PM
Pat Ike

We will be cooking a wild turkey. After experimenting with this we have settled on putting it in a brine for a few hours....simple salt and water...rubbing well with fat of choice (home rendered lard this year) and cooking in a turkey bag with a few apples and celery inside. Only bother with the breast in thinking about cooking times and use the legs, thighs and bones for the best turkey soup ever. My husband shot this bird in May. Keeping one in the freezer longer than that is not advised and we might be pushing it. The flavor is amazing so not fancy stuff needed. These are lean birds that move around and cooking carefully to avoid toughness is important.

Nov. 20 2012 06:37 PM

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