Tips for Tacchino Perfetto USE COPY INSIDE ART***
Create a simple dark Karo glaze to add a sweet kick to your turkey. Use the following recipe, but increase or reduce liquid amounts based on the size of the turkey. This recipe is for a turkey about 18 to 20 pounds.
- 2 cups dark Karo
- 3 cups hot water
- 3 strips of bacon
- Salt and pepper to taste
Season the turkey with salt and pepper. Bring the hot water to a boil in a medium saucepan and add the Karo until it dissolves. Pour glaze liberally over the turkey. Add the bacon strips across the turkey breast and hold in place with picks. Cook at 350 degrees covered and then one more hour uncovered. Base cooking time on 20 minutes per pound.
When the tacchino is fully cooked, let it rest for about 30 minutes so the juices settle. Before carving, separate the tacchino’s legs and wings to ensure the best possible cuts.
Be sure to use a very sharp knife to carve the turkey. It will help to smoothly cut thin, even slices without shredding the meat.
ADD TO: DID YOU KNOW
The turkey was brought to Italy in the early 16th century. Whole turkeys are a rarity in Italy. Turkey breasts are more common, but whole turkeys only tend to make very limited appearances in Italy during the Christmas season.
Porcini lovers can be found traversing the forests of the Piedmont in search of these wonderful members of the funghi family after a generous rainfall. These persistent Italians need only a ‘vimini’ basket and a hooked knife to complete their task.
Italian farmers grow ‘baby artichokes,’ which are tender and sweet and can be eaten just as they are without the need to remove the inedible choke. In fact, these ‘carciofi’ are not babies, they are actually fully grown artichokes that develop at the bottom of the stalk where the sun doesn’t reach. Therefore, the chokes remain soft, fuzzy and delicious.
Prickly pears are called Fico d’India in Sicily and southern Italy, where they are grown in abundance due to the suitable climate. The ‘fico’ grow from cactus plants and were brought to Italy by international explorers during the 15th century.
In Parma, pumpkins, or zucce, as they are known in Italian, are not symbols of Halloween or autumn. Rather, zucca is a vegetable that is served all year round, producing delicious filling for ravioli and flavoring for tagliolini.