Turkey is in the oven & the house is fragrant

eleny

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Wed Sep-21-05 06:57 PM
Original message

Turkey is in the oven & the house is fragrant

Edited on Wed Sep-21-05 06:57 PM by eleny

They had small frozen turkeys for 99¢ a pound the other day and I grabbed one. I wanna drumstick ba-a-a-a-d! And turkey skin from the breast, thin like paper with a little bit of salt. Mmmmm....mmmm! Not my pic but I'm hoping it comes out like this one

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wakemeupwhenitsover

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Wed Sep-21-05 07:11 PM
Response to Original message

1. DH & I were just talking about doing a turkey breast.

I want turkey & smashed potatoes & gravy & then club sandwiches the next day. I think I'll go tomorrow & see what the market has.

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eleny

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Wed Sep-21-05 07:53 PM
Response to Reply #1

3. Turkey on toasted bread with mayo, cranberry sauce, lettuce & tomato

Edited on Wed Sep-21-05 07:55 PM by eleny

That's what got me into this. Btw, for a 99¢ a pound turkey that's off season, it's juicy and delish. Just had a small drumstick and I'm stuffed.

I'm going to take the bird apart while it's still hot and freeze some for other things like soup.

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mtnester

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Wed Sep-21-05 10:21 PM
Response to Reply #3

8. It is even better if you toast it with the cranberry sauce, a good cheddar

Edited on Wed Sep-21-05 10:22 PM by mtnester

cheese, and some herb cream cheese on good bread.

Toast it, panini it...with a crispy dill pickle and a little bit of chips, a glass of ice cold WHOLE milk (c'mon, once in a while it is a wonderful luxury)

HEAVEN!

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eleny

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Wed Sep-21-05 11:23 PM
Response to Reply #8

9. the cold milk - yeah!

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The empressof all

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Wed Sep-21-05 07:36 PM
Response to Original message

2. I'm always so tempted this time of year with Turkey

I don't know why I only make them for holidays They are just so good. I do get ground turkey and turkey cutlets quite frequently but they aren't the same as that roasted turkey smell. I think I don't do it because I couldn't imagine making one without all of the required sides which is what takes so much effort. I just can't imaging having a roasted bird without the dressing and the gravy and the mashed potatoes and the roasted yams with the pecans and apples and the cranberry/orange relish and the green beans and the creamed spinach pie and then....dessert!

How long is it till Thanksgiving?

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eleny

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Wed Sep-21-05 07:54 PM
Response to Reply #2

4. I'm coming to your house for Thanksgiving!

When you get the chance close to the holidays, would you please post your recipe for the creamed spinach pie? I'm intrigued.

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The empressof all

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Wed Sep-21-05 08:01 PM
Response to Reply #4

5. It's on the recipe list in the Demopedia

I'm planning on re writing it as I didn't do a good job with measurements which frustrates people when i try to share my recipes. I'm an intuitive cook and I never measure which just doesn't translate well to communicating what I'm doing unless you are watching.

But imagine spinach lasagna made with philo dough and a swiss cheese bechemel.

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eleny

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Wed Sep-21-05 08:24 PM
Response to Reply #5

6. Like spanakopita made with swiss instead of feta

I could adapt a spanakopita recipe. It sounds like it would go well with turkey or by itself, in fact.

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The empressof all

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Wed Sep-21-05 09:38 PM
Response to Reply #6

7. Yes similar

Far cheesier though cause I layer cheese with the spinach. So I think it's actually more like a lasagna. It's yummy and Its one of those Thanksgiving traditions that the family can't live without. I finally taught DH to make it cause it is so labor intensive that I can't get everything done without his help. It is now known as "his spinach pie"!

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wryter2000

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Sat Sep-24-05 10:22 AM
Response to Reply #5

15. Please do post the recipe

That sounds yummy!

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ernstbass

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Thu Sep-22-05 11:52 AM
Response to Original message

10. I'm going to brine mine this Thanksgiving

I've never tried it - maybe I won't even wait til Thksgiving!!

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eleny

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Thu Sep-22-05 05:56 PM
Response to Reply #10

11. Try it

I only started brining turkey last year and won't roast one without that step anymore. I almost always did that with chicken soaking it in water with some Kosher salt. Yesterday's turkey got that same simple brining with sea salt. For Thanksgiving I'm going to use other herbs and spices.

Try soaking a chicken in some water with some of the salt and you'll notice the difference in flavor and juciness of all the meat. I think that any salt will work.

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grasswire

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Fri Sep-23-05 01:44 PM
Response to Original message

12. I always take the first cut from the breast just when...

...it comes out of the oven. That's the cook's tax. That first slice. OBOY.

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wakemeupwhenitsover

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Fri Sep-23-05 01:49 PM
Response to Reply #12

13. The cooks tax. LOL

Julia always would say things like that. For example, to see if a lobster is done, pull out one of the swimmers & suck out the meat. Then declare all the swimmers the cooks to eat. When she made vol a vent, she said the lid would usually break but that was okay since the cook needed to test the pastry anyhow.

best

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wryter2000

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Sat Sep-24-05 10:21 AM
Response to Original message

14. Mmmmm

Cold air moved in here (It was 42 when I looked outside at 7:30). I'm going to brine and roast a turkey breast tomorrow. There'll be leftovers and, I hope, turkey and hot sausage etouffe later on.

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