Fat Bottomed Birds

Thanksgiving is the one day of the year that turkey steps out of the dry shadows and into the limelight, with amateur chefs and their irritating family members lusting after drumsticks, wings and that juiciest of thighs.

Depressingly, few are clued into what is actually the best part of the bird: the turkey butt. Maybe you call it the tail or the “last part over the fence.” The name is irrelevant, what matters most is that when someone says “turkey bacon” this is the cut I imagine.

Turkey butt has swirls of fat throughout every meaty bite, with an oiliness wrapping around the tongue that will have you begging for mercy from the heart-stopping grandeur. It can be picked up and bit into—like a sexier apple—or sliced and pan fried for the real deal turkey bacon feel.

And you don’t have to limit yourself to one butt per bird. Many enterprising grocery stores with a ballsy meat department will package turkey butts and sell them six or eight at a time. These beauties should be placed in a butter-primed roasting pan and dusted with salt, pepper, rosemary, thyme, garlic, onion and maybe a drizzle of olive oil or a mini-pad of butter placed atop each waiting butt.

Roast at 350-degrees for about 40-45 minutes. The symphony of fat and oil crackling at high heat is the soundtrack to a truly cultured Thanksgiving.