What do you do if the turkey is done… the meat is juicy and tender…the gravy is made… and the skin isn’t brown?
Why.. You get out your kitchen torch, of course!
You fire it up, kiss the skin with the flame… and give that bird a fake tan!
There was a radio ad for a tanning salon in my college town.
It said “Tan fat is better than white fat”.
There isn’t much fat on my turkey.
It sure does look better with a tan, though.
What is that glorious, gorgeous, gluttonous concoction under the skin you ask?
Seriously. Just let it go. You really can’t over mix it. (It’s hard to let it go sometimes, isn’t it?)
I did a pound (four sticks) of butter and split it into several containers. About half went to the turkey and the other half was split between butter for the table and some I just wrapped tightly and have in the fridge – can’t you just imagine the goodness that will come from this butter. I’m talking world peace kind of goodness.
Or just peace in my soul.
After cleaning out the turkey, pat it dry and use your hands to separate the skin from the breast. Liberally (I mean it.) rub the room temperature concoction between the skin and the meat – all the way down, all over, in every place you can get your hand. Then smear it on the legs, wings and wherever else (on the turkey) your heart desires.
Just imagine how divine the dripping are for gravy. Yeah. You’re mouth is watering, too, isn’t it.
It’s ok. We’re all friends here.