"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 11-28-2008, 09:55 AM   #1
Cook
 
bbally's Avatar
 
Join Date: Jul 2006
Location: Grand Junction Colorado
Posts: 75
A Traditional Thanksgiving!

As many of you know my wife is back east taking care of her terminally ill mother. So for the children and I this was a little different Thanksgiving than the past. We did set up the table and do the full on Thanksgiving Day feast...
Some random shots of the feast in progress. The bird came out great this year. Fried a turkey the weekend prior for an article, raccoon got it off the porch.... then roasted the one we ate on Thanksgiving Day.
Hope each of you that celebrate it, had a great Thanksgiving Day!!


I like a loose cornbread stuffing in the bird. This bird is a 20 pounder... it will be around 23 pounds with the stuffing in it. Once stuffed the bird needs to be trussed. Trussing is kind of a lost art nowadays. Was a time when no self respecting person with put a bird on the table with its wings flopping out in neverland... roasted to a cinder because no one took the time to truss them up against the breast so they would cook even with the rest of the bird. Same with the legs, the advent of the plastic leg thing created a situation were that has become the truss.
Butcher twine... truss for a better product.


One more time behind and under around to pull those thighs in and the turkey is ready. Seasoned up and into the oven!

While that is going on we have sweet potatoes getting ready... the potato filling getting put together... rolls rising, and of course stock, and giblet gravy all being prepared.


This is a straight cubed bread filling, sage and sausage for the potato filling. I make this stuffing up and fold it with 6 eggs into the mash potatoes, then bake it as a casserole. The best mash taters you ever ate in your life!!!

Have to have hot bread......

I like a pot of basting stock for the bird. Many people use water, I like the turkey tail roasted.. then simmered with bouquet garni some onion and celery. Makes a nice stock for basting.

I also pull the neck down as minced neck meat adds depth to the giblet gravy IMO.

One more hour and it will be done! The smell is just fantastic at this point.

Finally all temperatures are reached. Looking at it.. I think it went well. Would have liked to see less skin creep on the legs.. probably have to shield it next year to see if that helps. Remove the truss and plate.

Needs its filling removed and dressed out on the plate. But it came out pretty nice. Of course with only three of us... this will make many many leftovers. Turkey Pies for the kids to take frozen to college for meals they can make. And soups, lots of soups...... This will bring us to the point of the soup lecture! Please cool your soup rapidly... it makes a safe product.

'til we speak again... have a great holiday weekend.... and remember it is the tripdaphan that makes you sleepy!
Chef Bob Ballantyne
The Cowboy and The Rose Catering
Grand Junction, Colorado, USA

__________________
To what do you attribute your longevity?
"gin and red meat" Julie Child
bbally is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.