A couple of weeks ago I decided to cook a turkey this year for T-day. The previous weekend Ruben and I had walked to the public market in El Masnou to order one. But when we went to pick it up on Thursday morning that didn’t have one.
When we returned back to my piso, I decided to try the on-line Páginas Amarillas (Yellow Pages). There are more than a hundred pollerías (poultry shops) in Barcelona. So we had to find one that we knew the location was easy to reach. We noticed a shop in the Mercat de Sant Josep (often simply referred to as La Boqueria). Ruben called them and sure enough they had turkeys available.
Before we bought the turkey at the market, we had a look around as it has a very diverse selection of goods. La Boqueria is one of Barcelona’s foremost landmarks, but unlike “Fisherman’s Wharf” in San Francisco, it is also popular place for locals to shop. I even found frozen Canadian cranberries there. Ruben decided that we had to go back next weekend to take pictures and also to purchase some food items to try.
Once back home, I made my wild rice stuffing as Ruben readied the bird for roasting. I covered the turkey with some aluminum foil and roasted as directed on the interior of the oven. I used a thermometer to determine when it was cooked. And here it is!
The turkey is done!
I couldn’t resist “talking turkey”. The domesticated turkey is attributed to Aztec agriculture and turkeys were initially imported from México to Spain in 1511. After being introduced to Europe, many distinct turkey breeds were developed (e.g. Spanish Black.) Ironically the turkeys used for the first Thanksgiving of the Pilgrims of Plymouth Colony were probably European and not native birds.
The turkey turned out to be less fatty than the American birds that I remember. There were barely enough drippings to make gravy. Also, there was very little gelatin than formed on the underside of the bird. And it tasted, well, like turkey. After one day with two meals of turkey, Ruben was bored. I told him that he had to try the various American dishes using leftovers. I am still left with several meals worth.
So the main reason using for cooking turkey was to celebrate the fourth anniversary of our first meeting. Here we are posing in front of the bird.
Ready to “dig in”.