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Paula Wolfert
Roast Turkey without a Romertopf
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Preparation info
Difficulty
Medium
Appears in
Mediterranean Clay Pot Cooking
By
Paula Wolfert
Published
2009
About
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Recipes
Contents
Ingredients
¼
cup
rendered duck fat
,
lard
, or
softened unsalted butter
Europe
France
Aveyron
Main course
Mediterranean
Method
About 4 hours before serving,
preheat the oven to
325°F
. Generously rub the bird with the softened fat. Place the turkey, breast side up, on a low cake rack in a shallow roasting pan. Set in the oven, feet toward the back, and