When vegetables have softened, push to the side, and brown meat quickly all over.

Add bacon, and begin to render, being careful not to brown the meat.

Heat oil in large heavy casserole and brown meat a few pieces at a time.

In large heavy pot, heat oil over high heat, and brown meat, turning occasionally, about 5 minutes.

Place large pot over medium-high heat; when hot, add olive oil and brown meat.

Heat duck fat in casserole or Dutch oven and brown meat on all sides.

When you understand just how meat browns, you'll brown meat better.

It was some small brown meat in a brown sauce.

Remove the legs one at a time and carve the brown meat from them.

Serve each person with brown and white meat, plus stuffing from the neck cavity.