Aired November 26, 2013
1 roasted turkey carcass, with its juices and drippings
Thin slices of baguette or whole grain toast
Canned cranberry jelly
Remove every piece of meat, skin and fat you can from the turkey bones, using a paring knife if necessary. Discard any cartilage or tendons. Tear the meat into small pieces and transfer to a small, straight-sided, wide-mouthed jar or a small clean can.
Pour the melted roasting juices and drippings over the meat. This next step is crucial for binding the terrine together: Wrap the bottom of a small, unopened, heavy can that just fits inside the jar in plastic wrap or parchment paper and very firmly press down on the mixture to compress it. Leave the can inside the jar and transfer it to the refrigerator. Weight the smaller can with another heavy object or plate. The more weight you put on top, the more firmly the terrine will set. Chill for at least 2-3 hours, or preferably, overnight.
To unmold, remove the smaller can and weight, invert the jar onto a small plate, and tap the bottom until the terrine releases itself. Serve with whole grain toast, baguette slices, mustard, and cranberry jelly.