Turkey Pate

Simmer the turkey drumstick, skim off the foam, and add the bay leaf, whole peppercorns, and salt to the pot. Season generously with salt.

While the broth is simmering, roughly chop the peeled onion and carrot, and sauté until golden brown in a 50/50 mix of butter and olive oil.

Remove the cooked turkey from the bones, carefully checking for and discarding any small bones.

In a blender, puree the meat and the sautéed vegetables, adding the strained broth, garlic, and butter. Season with more salt if needed.