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October 2017

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pregnant woman w carrot

Today is a Turkey Day!

Wegmans has frozen turkeys for $.59/lb if you buy $25 in groceries (or something like that). Anyway $.59/lb is a good price for protein, I bought the biggest frozen turkey I could find. A lot of single people don't buy they big turkey's because they "can't eat that much". But you don't have to eat the whole thing in one day.

Since it is frozen you do have to cook it before you freeze it again. But that isn't a problem.

The first thing I did was cut it into manageable pieces. The wings got cut into three pieces. The legs and thighs got cut apart, the breasts got cut off the keel bone.

I put the wing pieces in the toaster oven so I would have roasted turkey for lunch.

The legs and thighs (and the neck and giblets) went into a pot of "Turkey au Vin", which is turkey braised in red wine using the Coq au Vin recipe from the family cookbook. I didn't have any fresh mushrooms so I threw in a bunch of dried oyster mushrooms. (Gotta love having dried mushrooms on hand).

The boneless skinless breasts are back in the fridge. I will probably roast one for sandwiches. And use the other in place of chicken in my usual recipes (mostly Thai red curries lately).

Or maybe I will make Turkey Porchetta (or Turchetta). It's really not difficult, you just have to make sure you get the biggest piece of whole skin you can off the breast. Then cut the breasts off the keel, dust them with some salt and pepper (or Yankee Dry Rub). Then sew them into the skin. I turn the breasts head to tale, so the two thickest parts are at opposite ends of the roll. Then you can just stick a meat thermometer into it and roast it. Since it has no bones and is a consistent thickness it cooks evenly and the whole thing is done when it hits 160F. You get perfect rounds of roast turkey. It's great for sandwiches.

The back and keel are in a bag waiting to be made into Bone Broth. Bone broth is all the rage now. It's basically soup stock. Simmer the bones with onions, celery, and carrots. If you want a really savory stock, roast the bones first. Get every last drop of food value out of that carcass.

I'm also going to bake the scraps of skin for snacks. And fry up the one turkey liver. There is not much you can do with one bird liver. But I love fried liver.

Comments

Have you ever had Pork Porchetta?

Because it is AWESOME! Bacon wants to be porchetta when it grows up. It is amongst my favorite foods.

Re: Have you ever had Pork Porchetta?

Tracy told me all about you and the porchetta the first time I posted this recipe.

The only thing turchetta has in common with a porchetta is the shape.

Edited at 2015-11-24 12:51 am (UTC)

Re: Have you ever had Pork Porchetta?

Ahhh.