What's for Thanksgiving?

[snagged in outlet 3]

25 minutes ago, aarchdale@coresleep.com said:

Well ill beat home i guess for the holiday, tested positive for Covid so dont want to spread it to the family

Get better.  There’s a couple sick ones in the family but we’re going anyway.  Not covid but one has “ walking pneumonia” is what they called it.  Plus the little ones in daycare swapping snot. 😂.  I’m going to enjoy everyone, eat like a king and take some vitamin C.  

[rps]

Turkey breast porchetta style (see below), smoked turkey legs and thighs, creamed leeks, dressing, mashed potatoes, gravy from scratch, queso, artichoke squares and homemade chex mix for nibbles, grapefruit and orange segments with avocado chunks for a salad with a sweet and sour onion dressing, niece is bringing a green bean casserole, sister's apple and pumpkin pies, and the wife's fudge pie and pumpkin cheesecake.

Grateful for wife, daughters, family, and mostly good health.

Bless you all.

[Mitch f]

13 hours ago, rps said:

Turkey breast porchetta style (see below), smoked turkey legs and thighs, creamed leeks, dressing, mashed potatoes, gravy from scratch, queso, artichoke squares and homemade chex mix for nibbles, grapefruit and orange segments with avocado chunks for a salad with a sweet and sour onion dressing, niece is bringing a green bean casserole, sister's apple and pumpkin pies, and the wife's fudge pie and pumpkin cheesecake.

Grateful for wife, daughters, family, and mostly good health.

Bless you all.

Looks fantastic!

[BilletHead]

Well here it is @ness,

 The traditional family dinner was turkey and noodles per request of our grandson. Mashed taters and sweet potatoes, dressing too. Pat cooked down cranberries and added some cinnamon. Serve warm or chilled. Good stuff. All of this was last Sunday.

    So today we were on our own. Thoughts about what we wanted were batted back and forth. A couple ideas emerged. Pat off until Monday so cooking will be done. Today was the south zone waterfowl opener and we would be going and go we did. With the decoy spread out and pre dawn Pat said if we kill ducks we will have them, if not there will be wild turkey enchiladas or chipotle meatballs. I'm down for anything. Three ducks were killed. Two mallards and a green wing teal. Ok she says duck. 

   As soon as cleaned the Mallard breasts were seasoned and vacuumed sealed and into Sous vide bath at 130 degrees for an hour and a half. Pulled out and started charcoal while Pat did the sides. Horseradish mashed potatoes and more dressing and leftover cranberry sauce. A quick sear of the breasts over the white charcoal and pear wood. Lots of smoke with lid on. Plated up,

  Sliced to see a perfect pink juicy tender meat.  Yum and thankful for everything. Will see what tomorrow brings. 

[Mitch f]

[fishinwrench]

https://fb.watch/ovCkDYay48/?mibextid=Nif5oz

 

 

[ness]

[ness]

On 11/22/2023 at 8:44 PM, rps said:

Turkey breast porchetta style (see below), smoked turkey legs and thighs, creamed leeks, dressing, mashed potatoes, gravy from scratch, queso, artichoke squares and homemade chex mix for nibbles, grapefruit and orange segments with avocado chunks for a salad with a sweet and sour onion dressing, niece is bringing a green bean casserole, sister's apple and pumpkin pies, and the wife's fudge pie and pumpkin cheesecake.

Grateful for wife, daughters, family, and mostly good health.

Bless you all.

Looks great! Can you tell us a little more about the ingredients and cooking of this? The skin looks perfect!

[bfishn]

Having no remaining family in the area, I've been 'adopted' by a family of my best friends for holiday gatherings. I'm so thankful to them for their enduring friendship. That said, at least six of ten are what I'd call somewhat obsessed with 'dietary accounting'. That's well and good, but if you can't simply cut loose occasionally for the sheer pleasure of it makes no sense to me. So, I usually bring something different to make that point. This year I went so far as to include a disclaimer;

Southern Fried apples with candied bacon bites. Most of them just took a couple spoonfuls on their plate to be polite, but when the go-boxes came out the bowl was empty.

 

One of the Head Accountants thought she could warm up the Martha Harps rolls in the plastic tray they came in;

[rps]

On 11/24/2023 at 8:46 AM, ness said:

Looks great! Can you tell us a little more about the ingredients and cooking of this? The skin looks perfect!

I remove the skin from the breast in the largest piece possible, minimizing holes. Remove the breasts in two single pieces. Remove the tenders and reserve for another use. Make a paste of generous salt, olive oil, and herbs (I use Penzys Sunny Paris blend, but you can use fresh or a different blend). Slather (a professional term) the breasts with the paste and refrigerate more than 2 hours or overnight. Lay the breasts on the stretched out skin (exterior side down). Overlap the pointed end of the breasts to make a meat layer of roughly uniform thickness. Pull the skin up and wrap it around the breasts, hopefully with and overlap. Using kitchen twine, tie the skin on the breast every three inches to create a roll. As I tie, I use the string to tuck in any skin I have stretched to over lap. Make ons wrap lengthwise to hold the skin on the ends to the roll. Vacuum bag the roll and sous vide at 142 to 145 for 2.5 to 5 hours. Remove from the bag and pat dry. Spray grease the roll with olive oil. Cover a sheet pan with aluminum foil and put a wire rack in the pan. Put the roll on the rack and put the roll in a 500 degree oven. Turn the kitchen hood on high. Roast approximately 15 minutes until the skin browns.

The process is tedious, but you can see how juicy the breast meat is when finished. I am not a white meat person, but the result pleases even me.

BTW, I smoke the legs and thighs and serve the turkey two ways.

I found this to help.