Don't miss a single issue of Parler Paris! "Whitelist" Parler Paris by adding "email@example.com" to your address book.
Find Your Ideal Long-term Paris Rental Apartment
Staying in the City of Light for several months or more? Let us find your perfect apartment!
Our rental professionals can assist you in finding a furnished or unfurnished apartment in Paris or the adjacent suburbs for stays of 3 months to 3 years, based or your specific preferences, budgets and needs. We can also assist in the lease negotiations.
If you’ve found an apartment but want someone to view it on your behalf, we can do that too!
This afternoon, I'll be stopping by the "boucher" (butcher) to pick up the turkey I ordered with all the "parts" -- the gizzards, the neck, the liver, etc...which is not the usual MO for the French butchers. They normally don't include all those delicacies when handing over the big bird, nor are they used to getting an order for a whole turkey -- except once a year by Americans making a Thanksgiving dinner.
I fully expect the five-kilo turkey to cost a small fortune -- between 55€ and 70€. Even the butcher didn't know a price to tell me when I ordered it, so, I just have to hope for the best. One thing for sure, it's going to be delicious. French turkeys are THE BEST.
I haven't made a turkey myself in several years, since for the last four years I've celebrated the American holiday with friends in Provence who make the turkey using "sous-vide" -- a method in which the turkey is sealed in airtight plastic bags, then submerged in a warm bath of water in a temperature-controlled special vat for a very long time (many hours), and at the end, browned with a blow torch (true!) before serving. It is absolutely delicious this way, but it must be cooked in pieces so, you end up with a serving of the parts, rather than the one big pretty bird as we know it.
Turkey by Lillian Zacky and Zacky Farms
Cooking it breast-side down
When I was living in Los Angeles, I had the good fortune of knowing Lillian Zacky, whose manicure appointment followed mine every Friday for years. Ms. Zacky is the voice for Zacky Farms, one of the largest poultry providers in the U.S., having established it in California in 1928 and now spanning four generations dedicating their life's work and passion (as Lillian says on their Web site) to poultry. Mention "chicken" to Lillian and she can talk about it at great length. Just prior to Thanksgiving, Lillian divulged her favorite turkey recipe, which I cooked many years to great satisfaction.
A few days ago I set out to find the recipe amid other hand-written ones in an old recipe box and couldn't find it. Fortunately, Lillian has added it to their site for all to enjoy. Lillian's turkeys are juicy and delicious. The secret is this: cook the bird breast side down and when it's done, wrap is tight in foil to let it baste in its own juices for a while. Now it's available for all to enjoy. Here you go.
No offense to Lillian and her American turkeys, but French turkeys are a different animal and are more flavorful and juicier than their American buddies. The funny thing is that it was brought to Europe by Christopher Columbus, so it's truly Americana at it's best, and the French love it almost as much as they do chicken. The word for turkey in French is "dinde," which comes from the discovery of the Americas (i.e., the Indies), when the French called them "coq d’Inde," or "poule d’Inde," and was morphed into just "dinde."
French turkeys on the Farm
French turkeys are bred mostly in the west and southeast of France raised industrially, as well as organically, by various kinds of farmers. There are about 200 species worldwide but the ones we're most familiar with here in France are the Rouge des Ardennes, very hardy; the Bronzé d'Amérique, one of the largest and the Larger White, a fast-growing and prolific breed used in factory-style farming.
The difference is that the body is larger, the meat less dense and darker and believe it or not, it cooks in half the time. For those of you cooking a French turkey for the first time, don't overcook it. Even Lillian's recipe must be cut in half. Here's the formula:
Note: * 1 kilo = 2.2 pounds * To convert temperatures in Celsius to Fahrenheit, multiply by 1.8 (or 9/5) and add 32.
Set the oven at 325 Fahrenheit degrees for 15 minutes to the pound, so for a 12-pound turkey, cook it for three hours.
Set the oven at 165-degrees Celsius for 16.5 minutes per kilo, so for a five-kilo turkey, cook it for about 1.5 hours.
Thanksgiving is everyone's favorite holiday and our French friends clamor to be invited to an American Thanksgiving dinner with all the trimmings. Finding the trimmings isn't all that easy, except for in Paris we have the luxury of an American products store, called appropriately "Thanksgiving." It has it all...at a price, of course.
One of my dinner guests wanted so badly to make sweet potatoes that she went for broke and bought canned ones before realizing that they are readily available at the African markets here in Paris for next to nothing. My daughter picked them up at the open-air market at Château Rouge, known for offering products sold by traders from France, North Africa, China, Sub-Saharan Africa and the Indian subcontinent. She also imported canned cranberry sauce from New York for the occasion. It's the toughest part of the meal to find in France.
Finding friends to partake is the easy part. That's what makes it so much fun, not to mention the good eats.
P.S. Don't miss your chance to see our recent House Hunters International episode, "High Above the Cote d'Azur," airing Sunday the 27th at 11:30 p.m. ET and the 28th at 2:30 a.m. ET. Details on our House Hunters International page.
P.P.S. There will be no French Property Insider (for those of you who receive our property publication) in honor of the holiday, but will be back on track next Thursday as usual.
The ADRIAN LEEDS GROUP Apartments
Welcome to your home in Paris. Home is how you will feel in a private apartment in Paris that has the "seal of approval" from ALG, Paris Sharing and me, Adrian Leeds.
In the heart of Saint-Germain-des-Prés, Le Mabillon is in the perfect location to enjoy one of Paris’ most sought after locations. Upon entering the building it is immediately clear that this one is special. Completely restored and renovated, the common areas boast exposed stone walls and centuries old beams, beautifully illuminated with modern lighting. The anachronistic, modern glass elevator juxtaposes rather well with older parts of the building and waits to take you up to your Paris home. Renting for one year or longer.
FREE one-hour consultation! Guests of Parler Paris Apartments or Parler Nice Apartments who are considering the purchase of their own "pied-à-terre" for pleasure and profit, can take advantage of a free one-hour consultation while enjoying the apartment in the City of Light or on the Riviera. Simply complete the request form to book your consultation.
Copyright 2016 Adrian Leeds® The Adrian Leeds Group® Adrian Leeds® is a registered trademark in France. INPI: March 10, 2006, #063416238. Adrian Leeds Group® is a registered trademark in France. INPI: December 22, 2014, # 14/4144068. Anyone using these brand names or any kind of advertising without permission may be prosecuted. AdrianLeeds.com, AdrianLeedsGroup.com and AdrianLeedsEnterprises.com are reserved domains for exclusive use of Adrian Leeds® and Adrian Leeds Group®.