My first Italian turkey, fresh from the macellaria (butcher) weighs in at 7.5 kilos. Never frozen, has not seen the inside of plastic wrap, most likely butchered yesterday. This is tomorrow’s dinner!
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Girovaga 
Buon Natale a voi e Ric!
Sent from my iPad
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Grazie John! altrettanto!
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Yum! 🙂
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You should see the “pins” from the feathers left in him. Gonna need the needle nose pliers!
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Enjoy!! We had a “personal” butcher in Lebanon! He wouldn’t take any more new customers so he told us ‘no’ the first time we went and wanted to buy meat! Then he later scolded us for not telling him what family we were from! His family had been the butcher for John’ s family from his grandparents’ time! My chickens came with neck and feet attached but just for me, he would cut them off!! When we would visit years later, we would always drop by and say hello to Michele, the butcher!( mind you, he didn’t speak English but he and I had our own language! Sometimes with the vegetable vendor’s help next door!). Memories.
Merry Christmas! Bon Appetite!
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Hmmm… I hope that bird is tender! While in Italy, I’ve tried making pollo fritto and other roast birds using Italian-raised birds, and they’ve always been tough. I think the Italian birds get more exercise. 😉
Hope you two have a great Christmas dinner! Ciao!
Michael
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it was a fabulous bird, Michael. Tender, juicy, lots of great pan juices. Maybe it was my secret recipe. Butt oh-how-costly it was!
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A very Italian celebration to you both!!
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Grazie, Deb! It was definitley a cross-cultural meal!
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Fabulous – Merry Christmas from Oregon!!!
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Ciao Bella! Also to you!
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