"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 09-09-2013, 12:51 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
I haven't seen any turkey drumsticks in my grocery store either. Maybe there weren't any three legged turkeys this year.

Hey, it is only an observation. What other explanation is there when they sell only one leg?
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-09-2013, 02:43 PM   #12
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
If I boil up a bunch, I make turkey and noodles. Just throw in some celery and onion to the broth and pitch in some nice thick homemade noodles (pre-cooked). I add in a bit of sage, rosemary, etc. stir in the turkey and adjust seasoning. Add a bit of cornstarch or flour slurry to thicken (cream of something soup works too) and it is done. In this area folks serve it over mashed potatoes. I don't as my hubby thinks that is gross. I also make turkey soup with celery, onions, and carrots. Picky hubby hate brothy soup, so I don't make the soup very often.
__________________

__________________
Raspberrymocha55 is offline   Reply With Quote
Old 09-09-2013, 03:58 PM   #13
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
I am more of a beef stew/chicken noodle soup. But if I have a turkey leg, I roast it and then it becomes a small pot of soup. I am definitely not a fan of white poultry meat. But I do like the legs. And the meat on a turkey leg is so good in soup.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-09-2013, 04:43 PM   #14
Senior Cook
 
Raspberrymocha55's Avatar
 
Join Date: Aug 2013
Location: Pike County
Posts: 202
My family prefers the dark meat, too. Usually the cats get fed the breast meat if I do a whole chicken or turkey. White meat just doesn't have enough flavor or moisture for us. Glad to know There are others who feel the same.
__________________
Raspberrymocha55 is offline   Reply With Quote
Old 09-09-2013, 04:53 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by Raspberrymocha55 View Post
My family prefers the dark meat, too. Usually the cats get fed the breast meat if I do a whole chicken or turkey. White meat just doesn't have enough flavor or moisture for us. Glad to know There are others who feel the same.
When my daughter makes lasagna, she likes to have meat in it. Sometimes it is tiny meatballs, other times it is chicken. She knows I HATE the white meat, so she makes one corner without any meat for me. I don't care how healthy it is. I don't like it.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 09-09-2013, 09:56 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,859
Quote:
Originally Posted by Addie View Post

When my daughter makes lasagna, she likes to have meat in it. Sometimes it is tiny meatballs, other times it is chicken. She knows I HATE the white meat, so she makes one corner without any meat for me. I don't care how healthy it is. I don't like it.
When I make lasagna, I put a pound of Italian sausage and 4 pounds of cheese in it! Lasagna is meant to be delicious!
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 09-09-2013, 10:03 PM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,034
Quote:
Originally Posted by GotGarlic View Post
When I make lasagna, I put a pound of Italian sausage and 4 pounds of cheese in it! Lasagna is meant to be delicious!
I agree with you. But when my daughter decides to put chicken in her lasagna, I want no part of any white meat. But when she puts the tiny meat balls in it, I will gladly have two helpings of it and still take some home.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-14-2013, 12:28 PM   #18
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,839
Quote:
Originally Posted by Addie View Post
I haven't seen any turkey drumsticks in my grocery store either. Maybe there weren't any three legged turkeys this year.
Hey, it is only an observation. What other explanation is there when they sell only one leg?
Turkey parts are an industry in itself. Smoked parts are another industry. We can get legs, thighs, wings, necks, innards and breasts fresh at the grocery store year round. I read somewhere that parts outsell whole birds by a very large margin.
I personally like the dark too. Thighs take first place for me. or the flat part of the wing.

Quote:
Originally Posted by Raspberrymocha55 View Post
My family prefers the dark meat, too. Usually the cats get fed the breast meat if I do a whole chicken or turkey. White meat just doesn't have enough flavor or moisture for us. Glad to know There are others who feel the same.
Lucky cats. My family is the opposite. When I make a turkey, I have to slice some breast and reserve it or there will be no white meat left.
I like dark meat. I think they like white because they have gravy to pour over it.

Quote:
Originally Posted by GotGarlic View Post
When I make lasagna, I put a pound of Italian sausage and 4 pounds of cheese in it! Lasagna is meant to be delicious!
I love sausage in my lasagna. I like meatballs in my lasagna. I slice both and use them in the layering.
I also like vegetarian lasagna. No meat, just a combination of cheeses.
__________________
Roll_Bones is online now   Reply With Quote
Old 11-14-2013, 07:33 PM   #19
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by JonathanL883 View Post
I bought some turkey drumsticks for dinner and I was wondering what method of cooking you woulld recommend. I'm considering doing them in the crockpot but I don't want them to disintegrate. I also would like to know what temperature is best for oven roasting in this case.

I have the following ingredients list:

3.5 pounds turkey drumsticks

1/8 cup coconut oil
1/8 cup olive oil
1/2 cup Chardonnay
1 cup diced tomatoes

2 tablespoons dried thyme
2 tablespoons dried sage
2 tablespoons dried rosemary
2 tablespoons chopped garlic
1/4 cup chopped carrots
1/4 cup chopped celery
1 chopped onion

I've adopted this from a recipe on epicurious.com. Ideally the drumsticks would come as moist and as possible tender without falling apart.

Thanks for the advice,
Jonathan.
If the drumsticks look as though they could support a turkey that could take over the world (!) they'll probably be tough so I'd be inclined to casserole or braise them in the Crockpot. In my experience eating the enormous ones roasted isn't a very good experience.

The last turkey drumstick I bought weighed nearly 3 pounds on its own and served me 2 main meals and plate of sandwiches and cost about $3 - talk about economical! I wouldn't have wanted to meet that turkey in a dark alley!
__________________
Mad Cook is offline   Reply With Quote
Old 11-14-2013, 07:37 PM   #20
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Addie View Post
I haven't seen any turkey drumsticks in my grocery store either. Maybe there weren't any three legged turkeys this year.

Hey, it is only an observation. What other explanation is there when they sell only one leg?


And I just thought they'd perfected a way to breed legs without the turkey attached!

In the UK they sell turkey "crowns" which is just the breast meat on the bone with the rest of the turkey removed. The thinking behind this is that "no-one" likes the dark meat. They seem very popular but I think they've taken away the best part. I expect they are very useful for the catering industry around Christmas as you don't have to be a very skilled carver to portion the meat.

I hope reading this doesn't give you my cold. I decamped to the old house while the gas man mended the central heating boiler at the new one. The old house is often colder inside than it is outside but armed with hot water bottles and winter fleecy PJs I was perfectly healthy. Here at the old house the heating works perfectly and it's very cosy despite all the boxes awaiting removal and what's happened? I've been here a week and suddenly have developed a humdinger of a head cold - runny nose, sneezing, coughing, head-ache - the whole 9 yards! I never get colds probably due to all the fresh air I get at the stables so where this one's come from I've no idea as I haven't been near anyone else's cold. Oh, and my ears ache. I'm going to bed.

Night-night.
__________________

__________________
Mad Cook is offline   Reply With Quote
Reply

Tags
oven, recipe, turkey, turkey drumsticks

Turkey Drumsticks - Crockpot vs. Oven I bought some turkey drumsticks for dinner and I was wondering what method of cooking you woulld recommend. I'm considering doing them in the crockpot but I don't want them to disintegrate. I also would like to know what temperature is best for oven roasting in this case. I have the following ingredients list: 3.5 pounds turkey drumsticks 1/8 cup coconut oil 1/8 cup olive oil 1/2 cup Chardonnay 1 cup diced tomatoes 2 tablespoons dried thyme 2 tablespoons dried sage 2 tablespoons dried rosemary 2 tablespoons chopped garlic 1/4 cup chopped carrots 1/4 cup chopped celery 1 chopped onion I've adopted this from a recipe on epicurious.com. Ideally the drumsticks would come as moist and as possible tender without falling apart. Thanks for the advice, Jonathan. 3 stars 1 reviews
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 12:08 PM.


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