Turkey OystersBittman's Turkey OystersMark Bittman waxes lyrical over the part of the chicken the French call "sot-l’y-laisse" (which translates to "“the part that only a fool leaves behind”) and others call "the oyster" when he finds a bag of them from a large turkey at a French market. Do you dig these out when you roast a chicken? I know I often forget about them and Craig digs them out when I'm not looking.

  • Stephen Watson

    Growing up Yorkshire in the UK turkey oysters were readily available at the weekly farmer’s market all prepared and ready to cook. My mother used to dip them in batter and deep fry them. They came out wonderfully succulent and delicious. Living in the US now I really miss some of the great food that was available. Un fortunately US agriculture does not seem to provide these wonderful specialitires; everything’s too standardized and boring.