Jump to content

What's for Thanksgiving?


rps

Recommended Posts

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.  

Link to comment
Share on other sites

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.

D665F07C-3417-424D-A57A-BE1550050666_1_201_a.jpeg

Link to comment
Share on other sites

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.

D665F07C-3417-424D-A57A-BE1550050666_1_201_a.jpeg

Looks fantastic!

"Honor is a man's gift to himself" Rob Roy McGregor

Link to comment
Share on other sites

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. IMG_20231123_092405418_HDR.jpgIMG_20231123_082139634_HDR.jpgIMG_20231123_082149313_HDR.jpgIMG_20231123_110957430.jpg

   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,

IMG_20231123_141735303.jpg

  Sliced to see a perfect pink juicy tender meat.  Yum and thankful for everything. Will see what tomorrow brings. IMG_20231123_141929290.jpg

"We have met the enemy and it is us",

Pogo

   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend"

Lefty Kreh

    " Never display your knowledge, you only share it"

Lefty Kreh

         "Eat more bass and there will be more room for walleye to grow!"

BilletHead

    " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting"

BilletHead

  P.S. "May your fences be short or hope you have long legs"

BilletHead

Link to comment
Share on other sites

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.

D665F07C-3417-424D-A57A-BE1550050666_1_201_a.jpeg

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

John

Link to comment
Share on other sites

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;

image.png

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.

 

image.png

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

image.png

I can't dance like I used to.

Link to comment
Share on other sites

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.

 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.