Now that’s a fat cap…It spent all damn day in the oven but everyone raved about the porchetta.
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But to be honest, as good as it was, I sure do love potatoes. This potato-kale-Gruyere gratin was the best I’ve ever made it.
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The only thing about the smoked turkey I made Wednesday is that smoking renders the turkey carcass mostly useless; I think it’d make a stock taste like an ashtray.
We buy those Butterball roasts in half white meat, half dark meat. Better half doesn't care much for white and I can eat either. They're pretty good. Enough left over for a sandwich or two and maybe a turkey pie.