h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

One must remember when roasting a dodo is that whilst it may indeed look like a strange turkey, a dodo is not at all like a turkey. The flesh of the turkey is oft dry and tough when open roasted whereas that of the dodo is far more succulent. More so in fact than duck.

To bring out the best flavours of this most succulent of game one must ensure to prepare the correct baste. Melt one pound of unsalted butter gently over a low flame and add to this four teaspoons of earl grey tea leaves before allowing to cool and set.

Once the bird is plucked, remove the giblets to a separate pan. Place the bird into a roasting dish with a small amount of olive oil mixed with a drizzle of walnut oil.

Take your pre-prepared baste and liberally smother the flesh, working the mixture into each nook and crevice.

Place the dodo into a medium-low oven, about gas mark four, for an hour and a half making sure to re-baste it every twenty minutes.

While the dodo is in the oven, finely chop the giblets with a couple of shallots, some fresh rosemary and a pinch of cumin and place in a pan to fry. Once softened, add a pint of water and boil to reduce for a very satisfying gravy to accompany your bird.

I recommend a 1983 Languedoc Roussillon if you can get it. It adds the requisite nuances of nettles, petrol and Veno's cough syrup.

I shall be sure to pass that recommendation on to Aunty Edith.

at what step do you kill the bird?
if it is late in the process, what if any anesthesia do you use while extracting the gizzards?

sorry if the answers are obvious, i am just a new cook

i think the answer to the first question is, after you apply the marinade. the massage is quite relaxing for them, and so the bird will be even more tender.

I asked Aunty Edity about the Languedoc Roussillon and she says she'll try that next time. Apparantly she usually plumps for a Barbera d'Alba, something about the piquantness of the wine complimenting the dodo.

And there I was thinking she only ever drank Mackeson's stout.

I'm confused. Is that like Loriot's 'Hippo in Burgundy wine'?

'Wash and dry the hippo, put it into a pot with 2000 litres of Burgundy, 6 to 8 onions, 2 small carrots and a few cloves. Cook for 8 to 14 days, take out of the pot. Serve with parsley.'

And here I was thinking it was a secret recipe of the British, akin to kæstan hákarl:

http://www.freisting.is/v.asp?page=591&Article_ID=5018

Bury a shark in volcanic soil. Yum!

If the turkey is dry and tough, you're doing it wrong.

One should always brine one's dodo (or hippo) before roasting.