Thanksgiving Turkey

[Piobaire]

Originally Posted by Droog

I've brined a turkey and, frankly, didn't think there was much enough to the result to warrant the effort.

Might not have done it properly. I was leery of brining until I used Ruhlman's recipe for brining then smoking pork chops. No going back.

 

[medwards]

Originally Posted by Manton

Duck stock, which I recently made a boatload of. Need to make another pot though, will do that on Sunday.

Perfect!

 

[Manton]

I see that dartagnan sold out of designer turkeys so there must me more yuppie scum like me out there hankerin' for a good bird.

 

[kwilkinson]

Originally Posted by Manton

I see that dartagnan sold out of designer turkeys so there must me more yuppie scum like me out there hankerin' for a good bird.

Sadly, most of them will probably cook it horribly.

 

[gomestar]

Originally Posted by kwilkinson

Sadly, most of them will probably cook it horribly.

can the vegetable butcher help them out?

 

[Manton]

Originally Posted by gomestar

can the vegetable butcher help them out?

You probably have somewhere to go, but if you want to come up you are welcome.

 

[itsstillmatt]

Originally Posted by Manton

You probably have somewhere to go, but if you want to come up you are welcome.
What else are you having? You should make your poaching broth into consomme when you are done.

 

[kalmykia]

Going to try cooking turkey sous vide ("under vacuum") this year like in these two home videos of Grant Achatz of Alinea in Chicago. It involves cutting up the turkey, sticking into plastic bags with herbs and butter, then placing in a warm bath for a few hours, and finally a quick fry to get the skin crispy. This technique has quickly become the preferred method of cooking a wide range of meats for most of the top restaurants here in NY.

 

[gomestar]

Originally Posted by Manton

You probably have somewhere to go, but if you want to come up you are welcome.

I will indeed be traveling, but I am very greatful for the offer. Thank you.

 

[Manton]

Originally Posted by iammatt

What else are you having? You should make your poaching broth into consomme when you are done.

I will puree some root veg, was thinking a yam/parsnip combo. Something green, probably french beans. My mother will make a "stuffing" though we can't stuff this bird given the cooking method. Not sure what else.

Plan is to take some of the broth and reduce to nappe and serve as a sauce in lieu of traditional gravy. Could definitely make consomme with the rest. Would you recommend ground turkey for the raft?

 

[itsstillmatt]

Originally Posted by Manton

I will puree some root veg, was thinking a yam/parsnip combo. Something green, probably french beans. My mother will make a "stuffing" though we can't stuff this bird given the cooking method. Not sure what else.

Plan is to take some of the broth and reduce to nappe and serve as a sauce in lieu of traditional gravy. Could definitely make consomme with the rest. Would you recommend ground turkey for the raft?
I just use egg whites and vegetables, making sure the stock is quite strong (a poaching broth would be.) I believe it works better than adding extra meat. I will now take my beatings.

 

[Manton]

btw, if anyone has better ideas for my sides plz poast

 

[itsstillmatt]

Originally Posted by Manton

btw, if anyone has better ideas for my sides plz poast
Gratin dauphinois.

 

[Manton]

Originally Posted by iammatt

Gratin dauphinois.

Did that for Christmas and will likely do it again this year because it was so damned popular last year.

 

[itsstillmatt]

Originally Posted by Manton

Did that for Christmas and will likely do it again this year because it was so damned popular last year.
I was in a store yesterday and saw a French product named "Sauce Party." I thought of you.