Hey Turkey

Here's something that surprised me about Germans: They eat a lot of turkey.

The way that it's consumed is different from in the U.S. It's not often sold whole, and I've only seen sliced turkey once. (Ham and salami are staples of sandwiches here.) But every day there are a variety of cuts available in any grocery store.

Turkey fillets. Turkey medallions. Turkey stakes. Ground turkey. Turkey roasts. Turkey loins. Even turkey schnitzel! I've tried them all.

I really like the turkey roasts, whole breast weighing between one-and-a-half to two pounds. I serve turkey for dinner one night, and then make sandwiches the next day or two. My only complaint was that the turkey is sold without its skin. When roasted, the meat dries out and the edges get tough.

I've been experimenting with ways to combat the problem. Until yesterday the best solution was to sear the turkey before putting in the oven. Last night I tried something else – I wrapped the roast with a layer of thinly sliced prosciutto. I cover the roast with foil and cooked part way, then removed the foil. The result was a wonderful, crispy outer layer and moist meat inside. As an added bonus, the prosciutto added great flavor.

Note: Want to read more about turkey? See My First Thanksgiving.