skilletlicker
Head Chef
Been distracted by various real-life episodes. Finally cooked the turkey today. Not my best effort, but lots of meat for 89 cents a pound.
Thanksgiving delayed
- Thread starter skilletlicker
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and did it taste good? think that's rather on the top side of the scale, no? how's that saying go?... better late than never?
caseydog
Chef Extraordinaire
I'm right there with you. I detailed the story elsewhere (Murphy's Law run amok), but finally smoked my bird today.
CD
OP
OP
skilletlicker
Head Chef
How does one old man eat a 15 lb turkey?
One bite at a time.
It's been four days. Finally finished the legs, thighs, and wings. I've just finger-grazed a lot of it. Also, hash, omelets, salads, and tacos.
About 1.5 lbs of breast meat and an equal weight of scraps and bones left for the stock pot. So there is soup, of course. Also want a turkey, veggie, pasta, and cheddar casserole.
Any other ideas?
One bite at a time.
It's been four days. Finally finished the legs, thighs, and wings. I've just finger-grazed a lot of it. Also, hash, omelets, salads, and tacos.
About 1.5 lbs of breast meat and an equal weight of scraps and bones left for the stock pot. So there is soup, of course. Also want a turkey, veggie, pasta, and cheddar casserole.
Any other ideas?
Sir_Loin_of_Beef
Chef Extraordinaire
At the least, I used leftovers to make turkey rice soup and a family sized turkey pot pie.
caseydog
Chef Extraordinaire
I make turkey gumbo. Turkey and andouille sausage are the meats. Great on a cold winter day.
CD
If I had a bunch of cooked turkey breast, I would probably make a "Hot Brown sandwich". I made a couple of them once and they were delicious. I used Chef John's recipe.
OP
OP
skilletlicker
Head Chef
Thanks for the suggestions.
Made the stock today. Just simmered the bones, scraps, and two teaspoons of salt for about six hours. Good grief! This is the best-tasting part of that turkey by miles!
Tonight's dinner will be the simplest turkey soup: just sauteed onion, carrot, and celery added to the stock and some of the breast meat, and frozen peas tossed in for the last few minutes.
I loved the gumbo suggestion. Will make a stoup inspired by it over the weekend.
Made the stock today. Just simmered the bones, scraps, and two teaspoons of salt for about six hours. Good grief! This is the best-tasting part of that turkey by miles!
Tonight's dinner will be the simplest turkey soup: just sauteed onion, carrot, and celery added to the stock and some of the breast meat, and frozen peas tossed in for the last few minutes.
I loved the gumbo suggestion. Will make a stoup inspired by it over the weekend.
OP
OP
skilletlicker
Head Chef
Added flour at the end of sautee, and noodles at the end with peas and turkey.
Pretty doggone good.
Pretty doggone good.
HeyItsSara
Head Chef
when did you defrost it if you only cooked it today?
Think you've misread some of the post there Sarah. He actually cooked the turkey on the 29th, Nov.
HeyItsSara
Head Chef
ohhhhhhhhhhh ok
