Dalmatian-Style Roast Turkey - Dindio
Dalmatian-Style Roast Turkey, or Dindio: "Turkey was never absent from our winter holiday meals," says Gioia Colussi in Sapori de Dalmazia, and goes on to say that they usually prepared the hen rather than the male (until recently Italian male turkeys had much less breast meat than the females), and that the bird should weigh about 2 kilos, which is about 5 pounds. In other words, one could do this quite well with a good chicken...
See Also
Other Dalmatian Christmas recipes
Roasting the Bird: Italian roast birds
Birds Around the World!
...Especially one that was free ranging. She suggests that you stuff the cavity with paper and let the bird rest for three to four days, which will give the bird a somewhat gamier taste, but if you want to simply cook your chicken, do so (I likely would).
In any case, when you are ready to cook it, preheat your oven to 400 f (200 C). Flame the bird to remove any stray pinfeathers, wash it inside and out and pat it dry, and rub it inside and out with salt.
Next, mince 2 ounces (50 g) of cured lard (use either pancetta or prosciutto fat if need be) with 2 cloves of garlic and the leaves of a sprig of rosemary. Put the mixture into the cavity, rubbing it out against the insides of the bird, rub the bird's skin with butter or lard, put it in the oven, and reduce the heat to 350 (175 C). Let it roast slowly, turning it occasionally and basting it every now and then with either its drippings or with white wine. It will be done when the juices from a skewer inserted into one of the major joints (I usually use the hip) run clear.
If you want, you can add several peeled diced potatoes to the pan, where they will absorb the drippings (salt them to taste), and Ms. Calussi says that though it goes counter to tradition it's easier to roast the bird if you first cut it up.
Serve it with the potatoes, if you make them, with sauerkraut, and with mostarda.
A wine? Perhaps a Refosco from Friuli Venezia Giulia.
See Also
Other Dalmatian Christmas recipes
Roasting the Bird: Italian roast birds
Birds Around the World!
Ingredients
- A small turkey, weighing about 5 pounds (2 k)
- 20 ounces (50 g) cured lard or fatty pancetta
- 2 cloves garlic
- The leaves of an 8-inch (20 cm) sprig of rosemary
- Unsalted butter or lard for rubbing the bird's skin
- Potatoes (Optional)
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 150 minutes
Preparation
...Especially one that was free ranging. She suggests that you stuff the cavity with paper and let the bird rest for three to four days, which will give the bird a somewhat gamier taste, but if you want to simply cook your chicken, do so (I likely would).
In any case, when you are ready to cook it, preheat your oven to 400 f (200 C). Flame the bird to remove any stray pinfeathers, wash it inside and out and pat it dry, and rub it inside and out with salt.
Next, mince 2 ounces (50 g) of cured lard (use either pancetta or prosciutto fat if need be) with 2 cloves of garlic and the leaves of a sprig of rosemary. Put the mixture into the cavity, rubbing it out against the insides of the bird, rub the bird's skin with butter or lard, put it in the oven, and reduce the heat to 350 (175 C). Let it roast slowly, turning it occasionally and basting it every now and then with either its drippings or with white wine. It will be done when the juices from a skewer inserted into one of the major joints (I usually use the hip) run clear.
If you want, you can add several peeled diced potatoes to the pan, where they will absorb the drippings (salt them to taste), and Ms. Calussi says that though it goes counter to tradition it's easier to roast the bird if you first cut it up.
Serve it with the potatoes, if you make them, with sauerkraut, and with mostarda.
A wine? Perhaps a Refosco from Friuli Venezia Giulia.
Source...