Turkey Recipe

(Tacchino)

The turkey has been imported to Europe from America, but it is

nevertheless a well known dish in Italian families, although not

enjoying the popularity that it has on this side of the ocean. When

roasted it is generally larded moderately with little pieces of garlic

and bay-leaf or rosemary and seasoned with a hash of corned beef or

bacon, a little butter, salt and pepper, tomato sauce or tomato paste

diluted in water. The breast, flattened until it is about half an inch

thick and seasoned generously some hours before cooking with oil, salt

and pepper, is excellent broiled on the grill.