cookbooks

No. 141. Tacchinotto All'istrione (turkey Poult) Recipe

Historically, No. 141, Tacchinotto All'istrione, also known as Turkey Poult, has been a popular dish in Italian cuisine. This delightful recipe dates back many years and is still cherished today. It combines tender turkey meat with flavorful ingredients, resulting in a dish that is both comforting and delicious.

Fun fact: The name "All'istrione" comes from the Italian word for a theatrical actor or performer. It is believed that this name was given to the dish due to the dramatic presentation of the turkey poult when it is trussed and sewn tightly in a dishcloth.

Now, let's dive into the recipe for Tacchinotto All'istrione:

Ingredients:
- 1 turkey poult
- Slices of ham or bacon
- Pinch of mace
- 2 bay leaves
- 4 slices of lemon
- Water
- Salt
- 1 onion
- Parsley
- 1 stick of celery
- 1 carrot
- 1 pint of Chablis (white wine)
- Good rich sauce (for serving)
- Aspic jelly (for serving, optional)

Instructions:

1. Begin by trussing the turkey poult, ensuring it maintains a compact and even shape. Trussing involves tying the turkey's legs and wings close to the body using culinary twine. This method helps the turkey cook more evenly.

2. Once trussed, cover the turkey poult completely with slices of ham or bacon. This step adds a layer of flavor and helps keep the turkey meat moist during the cooking process.

3. Place two bay leaves and four slices of lemon on top of the ham or bacon. These aromatic ingredients will infuse the turkey with a wonderful citrusy scent and taste.

4. Sprinkle a small pinch of mace over the turkey poult. Mace, a spice derived from the outer layer of the nutmeg seed, adds a warm and slightly sweet flavor to the dish.

5. Carefully sew the turkey poult tightly in a dishcloth. This traditional method helps retain the moisture and flavors of the turkey during cooking. The dishcloth acts as a protective layer, keeping everything intact.

6. In a large stockpot, bring water to a boil. Add salt, one onion (peeled and sliced), parsley, a stick of celery (cut into chunks), and a carrot (peeled and sliced). These aromatic vegetables will enhance the flavors of the turkey poult as it simmers.

7. Pour a pint of Chablis, a crisp and fruity white wine, into the stockpot with the other ingredients. The Chablis will infuse the turkey meat with its delicate flavors, creating a delicious and fragrant dish.

8. Gently place the turkey poult, wrapped in the dishcloth, into the stockpot. Cover the pot and let it cook for approximately one hour, or until the turkey is tender and cooked through. The low and slow cooking method ensures a juicy and flavorful result.

9. Once cooked, carefully remove the turkey poult from the stockpot. Allow it to rest for a few minutes before unwrapping the dishcloth. This resting period helps the meat retain its juices.

10. Transfer the turkey poult to a serving platter and pour a good rich sauce over it. This sauce enhances the flavors of the dish and adds a luscious touch. Choose a sauce that complements the flavors of the turkey and the other ingredients used in the recipe.

11. Tacchinotto All'istrione can also be enjoyed cold with aspic jelly. Aspic jelly adds a delightful texture and flavor to the dish, making it an excellent choice for a festive occasion or a cold platter.

And there you have it, Tacchinotto All'istrione, a delicious and impressive dish that will surely delight your guests. This recipe showcases the Italian culinary tradition and offers a unique twist on enjoying turkey.

Similar recipe dishes that you may enjoy include traditional roasted turkey with herbs and spices, turkey roulade stuffed with wild mushrooms, and turkey ballotine with cranberry sauce. These recipes also utilize turkey in a variety of creative ways and can be adapted to suit individual preferences.

Whether served for a special occasion or enjoyed as a comforting meal, Tacchinotto All'istrione is an Italian culinary gem that showcases the versatility and deliciousness of turkey.

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