American Thanksgiving

Learn how to make Spring Wine and aliantha cookies.

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High Lord Tolkien
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Post by High Lord Tolkien »

Anybody ever de-bone a turkey before cooking?
I follow this guy on Youtube and I'm thinking of trying it.
Not this week though.
I'm a guest for Thanksgiving.

https://www.youtube.com/watch?v=peeRWHI ... damRagusea

Adam has a lot of good vids, imho.
https://thoolah.blogspot.com/

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Post by Wosbald »

+JMJ+
High Lord Tolkien wrote:Anybody ever de-bone a turkey before cooking?
I follow this guy on Youtube and I'm thinking of trying it.
Not this week though.
I'm a guest for Thanksgiving.

https://www.youtube.com/watch?v=peeRWHI ... damRagusea

Adam has a lot of good vids, imho.
Didn't watch the whole vid, but it looks & sounds delish.

If anyone wants to do the prep-work, Wosbald is game to do the leg-work. Turkey leg, that is.

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Send invitations to:

The Wizard of Wos
c/o Emerald City Postmaster
Over the Rainbow


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Savor Dam
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Post by Savor Dam »

Wos, if you've read this thread, you know that a certain poster prominent in the thread will invite folk to sample our cuisine on the thinnest of pretexts...and we have met almost as many Watchers through food occasions as formal Elohimfests.

The prudence of not doxxing yourself by publicly providing a real address is understood, but if you seek an invitation, PM either of us.

If you are Over the Rainbow, travel between there and our Pacific Northwet location ought to be simple.
;)

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Post by Wosbald »

+JMJ+

Sorry, SD. That's very kind. But I was just goofin'. Trying to lighten the mood. I have failed.

:oops:


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Savor Dam
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Post by Savor Dam »

Be not so swift to question your goofy lightness!

Despite being generally antisocial, for some reason we take hospitality pretty seriously.
While it is offered freely, there is no shame in declining.

We're all good.
Love prevails.
~ Tracie Mckinney-Hammon

Change is not a process for the impatient.
~ Barbara Reinhold

A government which robs Peter to pay Paul, can always count on the support of Paul.
~ George Bernard Shaw
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Post by Menolly »

Tonight I'll remove the flour sack towel from the birdie, pat it dry, and refrigerate uncovered overnight to really set in the dry brine. In the meantime, prep continues...

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Enhanced homemade poultry bone broth, enriched with the turkey neck, gizzards, heart, onion, carrot, parsnip, and celery.

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The strained out giblets and aromatics. Made for a great lunch today.

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The enhanced stock strained and defatted, awaiting the turkey drippings to be made in to gravy.

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Enhanced mirepoix or trinity, waiting to be mixed in to the crockpot stuffing tomorrow.

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Beginning of the cranberry sauce. I forgot the sprig of fresh rosemary prior to taking the photo. I added it after and simmered the sugar syrup an additional few minutes.

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Raw cranberries added to the sugar syrup, as well about a shot and a half of bourbon.

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The finished cranberry sauce with the orange zest stirred in cooling before packaging for the overnight chill.

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Cranberry sauce ready to chill overnight.
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Menolly
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Post by Menolly »

Final preparations attempting to be timed together.

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Fortified stock to flavor and moisten the stuffing

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Stuffing cubes with mirepoix on top

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Stuffing and mirepoix mixed together

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Stuffing mixture moistened with stock and butter

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Whipped eggs to add to stuffing mixture

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Buttered crockpot insert

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Mixture with whipped eggs in crockpot ready to go

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Birdie straight from fridge after 3-day dry brining

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My rosemary bush for fresh sprigs

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Aromatics for birdie's cavity:
Apple, onion and cinnamon stick to be steeped
Fresh sage and rosemary

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Steeped aromatics placed in cavity

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Followed by the fresh herbs

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Birdie after 500°F blast for 30 minutes

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Foil shield to protect breasts with two probe thermometers inserted

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Breast meat at 157°F, thigh at 175°F

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Remote receiver for thermometer in thigh so I can leave kitchen

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Birdie pulled at temperature, awaiting a light cover of foil to rest for an hour before carving
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Post by sgt.null »

I worked a 12 and half hour shift.
Lenin, Marx
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Post by Savor Dam »

Sarge, those of us who know what you do for a living respect that you spent your overly-long day overseeing how the occasion was observed in your facility. I hope all had the best Thanksgiving they might receive...and those working with you are thankful for the time and insight you've devoted to improving operational procedures.
Love prevails.
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Change is not a process for the impatient.
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A government which robs Peter to pay Paul, can always count on the support of Paul.
~ George Bernard Shaw
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Post by Menolly »

Dinner was served about three hours ago. Timing came together pretty well.

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From left to right:
Homemade cranberry orange sauce with rosemary and bourbon
Homemade gravy from giblet stock and turkey drippings in thermos
Keto green bean casserole

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Carved whole roasted turkey
Crockpot stuffing

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Dam-sel's contributions:
Homemade pumpkin bread
Homemade apple pie

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Close up of cranberry sauce

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Close up of keto green bean casserole (SD' s contribution)

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Close up of whole carved turkey. On the platter is both legs, both thighs, both wings, and one breast

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Close up of crockpot stuffing

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Homemade gravy still on the stove

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My first dinner plate. I definitely had seconds, although much smaller servings of each item.
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Post by Menolly »

Night 1 of using the planned overs from our festive meal always falls on Erev Shabbos, so that's easy: Festive Meal Redux. We mostly reheated everything in the microwave.

Night 2 of eating planned overs we try to get a bit more creative. Tonight I made Monte Cristo sandwiches with cranberry orange sauce for dipping, rather than raspberry preserves. We also finished up the green bean casserole for our vegetable.

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My version of a Bennigan's Monte Cristo sandwich

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Dipped in to cranberry orange sauce with rosemary and bourbon, rather than raspberry preserves
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Post by High Lord Tolkien »

Me at Menolly's house waiting for 3rds:



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Post by Menolly »

:lol:
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Post by sgt.null »

Savor Dam wrote:Sarge, those of us who know what you do for a living respect that you spent your overly-long day overseeing how the occasion was observed in your facility. I hope all had the best Thanksgiving they might receive...and those working with you are thankful for the time and insight you've devoted to improving operational procedures.
Thank you. I ran the meal from conception to execution.
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Post by Menolly »

Tonight's Planned Over Meal #3 was a mashup of Turkey Tetrazzini and kugel executed by SD for a Hanukkah Festive Meal. While it was full on carb with extra wide egg noodles and peas and carrots, no canned Cream of soup was used, SD made the sauce all from scratch.

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Tetrazzini Kugel fresh out of the oven.

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It didn't hold together the way I think of kugel, but it was definitely tasty!

At this point, there is three cups of turkey left which has been cubed and put in to the freezer for use down the road. The only items left at this point is some stuffing, which I have a plan for, and some pumpkin bread.

To be continued...
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Post by Cord Hurn »

Menolly wrote:Tonight's Planned Over Meal #3 was a mashup of Turkey Tetrazzini and kugel executed by SD for a Hanukkah Festive Meal. While it was full on carb with extra wide egg noodles and peas and carrots, no canned Cream of soup was used, SD made the sauce all from scratch.

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Tetrazzini Kugel fresh out of the oven.

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It didn't hold together the way I think of kugel, but it was definitely tasty!

At this point, there is three cups of turkey left which has been cubed and put in to the freezer for use down the road. The only items left at this point is some stuffing, which I have a plan for, and some pumpkin bread.

To be continued...

That looks pretty good! :P
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Post by Menolly »

We finished up the planned overs on Tuesday. All we had left at that point was about 3 cups of white meat turkey which I cubed and froze for a future meal, and some crockpot stuffing. Since we are still in the midst of Hanukkah, I combined the stuffing with sweet potatoes and made stuffing-sweet potato latkes.

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Shredded white fleshed sweet potatoes lightly steamed until just tender

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What was left of the crockpot stuffing

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Stuffing and sweet potatoes combined with beaten eggs to form the batter. What was nice was since the sweet potatoes were slightly cooked, there was no risk of the batter discoloring due to oxidation. What I didn't consider was the recipe didn't call for additional seasoning; I think it was assumed the stuffing seasoning would be enough. I found the results to be a little flat. I should have fried up a small tasting latke to balance the seasoning before forming the rest. I feel it definitely needed some salt.
Lesson learned.

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Latkes formed and placed on parchment lined sheet pan, which has been lightly oiled to hopefully prevent sticking. Placed in to the refrigerator for a couple of hours to firm up before frying.

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First batch in a shallow fry of extra light olive oil

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Nice golden brown on the flip

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As the oil got used, the latkes turned out a little darker. They didn't taste burnt to me, though.

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Dinner plate with a different protein than turkey! SD made steak and steamed broccoli crowns, which was served with the stuffing-sweet potato latkes, and some apple sauce with ground Ceylon cinnamon for dipping.

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Happy Hanukkah!
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Post by Menolly »

Has anyone planned their menu for this year?
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Post by Damelon »

My sister-in-law made reservations at a restaurant in Chicago.
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Post by Menolly »

Damelon wrote:My sister-in-law made reservations at a restaurant in Chicago.
Oh, I've been to the one here in Bellevue. Lovely establishment!
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