But I can tell you that owners Harry Rosenblum and Taylor Erkkinen recommend using the leftover bones for a succulent turkey soup, and passed around a recipe for one. Now, de-boning a turkey is not an easy thing for me to explain on a blog post. It takes a bit of skill with the knife, but after a quick informal session like the one The Brooklyn Kitchen offered, pretty much anyone can give it a go. I’ve noticed in magazines and cooking shows how popular this method has become as an alternative to roasting a whole turkey with bones. I had the pleasure of watching the shop’s first gathering this evening on “A Different Way to Bird”: how to de-bone a turkey, just in time for Thanksgiving. No, it’s not a bar, it’s a kitchenware and specialty foods shop called The Brooklyn Kitchen.
For any of you foodies living in or around Williamsburg, Brooklyn, there’s finally a place where you can go and everybody knows your name.
