Don't miss today's NYT editorial about US turkey production by Slow Food director Patrick Martins. It explains why your Thanksgiving turkey has no flavour. The accompanying graphic is great, too.
Once, simply sticking a turkey in the oven for a few hours was enough. Today, chefs have to go to heroic lengths to try to counteract the turkey's cracker-like dryness and lack of flavor.The article spends too much time on the horrible conditions the turkeys are raised in. That's a shame, but what I really care about is the destruction of flavour and individuality in our food. I did something about it: my direct-from-farmer Midget White should be here tomorrow.