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September 2017

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Another Thanksgiving Dinner That Couldn't Be Beat

Last week turkeys were on sale for $.39/lb. So I bought a big one. It has been thawing in my fridge and today I got around to cutting it up.

I cut up and roasted the wings. The pieces are the about the size of chicken drumsticks.

I'm making Turkey au Vin with the legs and thighs. I fried up the liver and ate it as a snack, then threw the gizzard and the heart in with Vin.

I'm going to simmer the breasts with the bones. That way I can use the white meat for sandwiches and make soup with the scraps.

I pulled a pint bag of skin and fat off that bird. I might try to stuff the leg skins. I heard a story about "stuffed chicken neck" (Helzel) once. It is made out of the skin of the neck, which is a tube. I think I can do the with the leg skins. In previous years I have used the skin of the breast to make a "Turkey Porchetta".

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