I'm in Paris for a few months--I'll be here till the end of November. (I have been lurking on this board, so thanks to all the Parisian regulars for the great tips!).
So Thanksgiving is coming and for the first time in 77,000 years it will fall on Hanukkah. So I can't ignore it this year. We are inviting a few (French and American) friends to our place. Before I start a thread on the peculiarities of this occasion, I had a couple of general turkey questions.
First of all, unlike some people, I actually like turkey. I especially like turkey that tastes like something--I've been getting some decent free-range birds in the States lately. So the prospect of trying French turkeys could be good. So here is my question: Thanksgiving (the store) advertises "American-style" turkeys (more white meat). Would a regular French Dinde Fermier be a better bet? If so, any advice on how to prepare it vs. a decent American bird? Any affordable butchers you would recommend? I live in the 11th.
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