Bird in the Oven
I know, I know, stuffing the turkey could kill ya. Take it up with the in-laws. We tried.
On this Thanksgiving, we are grateful to be back in our own little house, grateful to be back in the big city, grateful to be around good friends, and — when we have a spare moment to cook — grateful for good food.
But today, most of all, we are grateful to Google Cache because it saved my butt last night getting our posts back up after that server crash!
(This year’s turkey, brined for 48 hours in salt water and maple syrup, barded with bacon, and tented under tin foil. Current thigh temperature, 140F and rising. Stuffing make you nervous? In-laws insist on cooking it the old-fashioned way? Get the temp up to 165F and when you’re done feasting, don’t forget to scoop it all out of the turkey and refrigerate it separately!)
Miz D,
“Take it up with the in-laws.”
Another reason to be thankful I’m not married. Did they insist on that cranberry agravated assault in a can too?
And Happy T’day!
48 hours??!! Whoa.
Barded??!! Whuh??
Love you, baby. Happy Thanksgiving.
Ha! Kevin, my sister-in-law did, but she was the only one, so she brought her own can. The rest of us at Chopper’s mom’s very tasty home made cranberry sauce. Phew!
CC: After 48 hours, when you slice the puppy, you can see the a ring of pink where the brine has penetrated into the meat. Serious Yum. As for barding: Dave made me write that one. I think it has something to do with reciting sonnets over the oven for good luck.
Oh, and a (belated) Happy T’day to you both!
“Store the stuffing”?? Who has any left to store! [grin] We here likes our stuffing, we does, and never have any left after the feast.
Oh, that looks lovely! My turkey is *just* about finished: dry salted it, stuffed herbs in the middle, roasted to a lovely golden brown. Smells divine. Belated happy Thanksgiving to you both!
chris, obviously you need to quadruple your stuffing recipe. Stuffing for days, I sez.
Thanks, Kimberly! I love doing the stuffed herbs thing. I believe last turkey we made was jam packed full of rosemary from the garden.
Thanks, MizD, for responding to my comment before I left it. ;-) Your turkey does look lovely; I’m sure it was delish. Happy belated Thanksgiving to you and Dave!
Our pasture-raised turkey was wonderful, but very big-boned, so we had fewer leftovers than one might have expected from a 23.58 pound bird.
Ahahahah! I’m a dork!
::ahem:: Not-so-instant replay:
Thanks Kathy! Duh. I really know how to tell you two apart. Sheesh.
Okay, moving on…
Kath- I mean Kimberly, I am quite jealous of your pasture-raised turkey, despite the big bones. Ours was almost pasture-raised. Barn-raised, I think, from Foster Farms, and at least they’re good about not pumping their birds full of creepy hormones!
BTW, I think we’ll be kidnapping Kalyn’s Leftover Turkey Soup with Double Mushrooms recipe for our carcass. Damn, I’m hungry just thinking about it.
Miz D,
Check out my Thanksgiving cranberries.
Kevin, you been watching Top Chef? Because those so should have been part of the “Cutting Edge Thanksgiving” challenge.
We should reallyn import Thanksgiving in Europe.
I really like your definition of “barding” :)
I haven’t figured out a way to increase the size of the stuffing recipe without it coming out totally dry — stuffing in the bird is the only way i’ve made it, so far, that it’s been moist, which is what i prefer. Any suggestions? My dad’s mother made this awesome stuffing-in-a-bowl thing that was cut-able like bread, but she wouldn’t give me the recipe — bitch.
Tho’ even 4x the stuffing might not last. ;)
Gracianne: Hee. Thank you. Me too. :-)
Hey chris: Dave sez add chicken stock or broth till it’s as moist as you need it. Perhaps next year you can enlist another relative or two to go on a recipe-stealing recon mission? Silly, annoying dad’s mom.