Turkey Lechon

Lechon Tarkee (Turkey)

A frozen turkey (in Marianne’s freezer) from last Christmas saw the light of day. Another friend brought it to Franklin Ocampo to roast for a potluck dinner. Franklin’s Lechon is known for whole lechon baboy (pig)/baka (cow)/karnero (lamb) in Laoag. For those who are not familiar with the Filipino lechon style of roasting, it is a Spanish culinary influence which involves whole dressed meat, a potpourri of herbs and seasonings (depending on the meat), a rotisserie and hot coals. Franklin injected (literally with a huge needle syringe) the same piquant special marinade he uses for lechon baka. I don’t know the exact recipe, but the dominating flavors of brandy, black pepper, chili and Worcestershire sauce enliven beef so well.

Lechon Turkey

The dinner consisted of greens, different salad dressings (Italian, balsamic and Thousand Island), bread and red wine from Alain and Marianne, mashed potatoes with herbed gravy from our kitchen, fresh bananas from Benny and miscellaneous/others from Rainier.

Lechon Turkey Breast

The turkey came out great. The inner meat was quite moist and well-flavored. A whole new turkey that’s definitely worth the bite.

Then Joan bought Share Tea drinks for the girls and Zeng, a friend from China who was visiting Laoag for the second time (he loves it here, obviously).

Oolong Milk Tea

I didn’t like my Chinese oolong milk tea as much as I like the Taiwan classic and the Japanese Hokkaido and Okinawa. The oolong was woody, kinda thick and watered with too much milk. Glad I ordered it with extra jelly strips which diverted my distaste for the bland drink. There are three new limited edition drinks and Brandon says the cocoa something is worth a try. We’ll see.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

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