Basting your turkey with Madeira wine. I just watched a Burt Wolf series 'Taste of Freedom'

F

florisandy

Well-known member
Burt was in the kitchen with Chef Walter Staib of historic The City Tavern Restaurant (love that place!) in Philadelphia. Chef Staib was prepping a turkey in the traditional colonial way and used a baster to baste the turkey with Madeira wine. Madeira wine is thick and fruity and it caramelized the skin to a beautiful mahogany color.

Edited to say that the turkey was coated with olive oil first. Also, an herb mix was placed under the turkey breast skin.

Just thought I'd share a tip.

I might try this on my charcoal BBQ turkey, but I'm afraid I might start a flare-up. Any advice?

http://createtv.com/CreateProgram.nsf/vProgramsByNola/TOFW#

http://www.citytavern.com/

 
You must log in or register to reply here.
Back
Top