You may have heard tips for buying the perfect turkey. Once you’ve got that nice bird, make sure to keep the tail. It can be slow-roasted or slowly simmered in a broth until the meat pulls away from the bone. “Roasted turkey tail is kind of a secret little snack that I like to steal as I’m carving a turkey,” says Chef Ryan Farr of San Francisco’s 4505 Burgers and BBQ, Zagat’s Hottest Barbecue Joint in America, as seen on Anthony Bourdain’s Parts Unknown and Food Network’s Best. Ever. “It’s actually my favorite part of the turkey that would otherwise be discarded.”
Lamb shanks have a rich flavor even though they are not very large. “I love the classic French technique of braising with red wine and mirepoix, which makes for a deliciously hearty winter dish,” says Farr, who has honed his artisanal and sustainable butchery techniques over the years. A mirepoix is a mix of diced vegetables such as carrots, celery, and onion, cooked gently for a long time to make a savory base for a dish.