Bresse turkey

Dinde de Bresse

What it is

Black feathers, black legs, white skin: the birds are at least 28 weeks old, with at least 15 weeks growing on grass runs of 20 m² a bird, fed only on Bresse cereals, at least half maize, and dairy. Then come at least three weeks shut in a quiet building out of the light; the specification says the drop in muscle activity helps the muscles hold their water, which, together with the fat running through the flesh, makes it juicy. It is sold only from 1 November to 31 January.

In the kitchen

A hen weighs at least 3 kg and a cock at least 5.5 kg, with only the guts removed, so the smaller bird is the one for a family table. Roast it low and long, breast down for the first hour: the thick fat cover under the skin bastes the white meat as it melts.

Goes with

Chestnut Cream Morel Butter Sage Onion Bay leaf Thyme

Same species

Turkey

In season alongside

Capon Barèges-Gavarnie mutton Woodcock Snipe Hind Boudin blanc

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