General > Cooking

thanksgiving

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coppercone2:
its dead quiet

experiments this year involve putting too much nutmeg on cubed yams to be baked with oil and sage. the coarse sage leaf is what you want, not too dry, gives it some character

cranberrys boiled with lots of white wine and lemon zest

otherwise I like my english chirstmas style turkey with butter and garlic under the ski. the higher quality french import butter, stuffed with as many apples and onions it can fit

Wallace Gasiewicz:
Yam Recipe: 
Canned Yams, either get rid of liquid or boil down liquid. 
Put in about a third of a can of frozen orange juice, do not reconstitute.  Add your preferred spice, like sage or whatever,
Add some honey about 2-3 oz. 
Put a few Tbl of brown sugar on top.   A orange slice for decoration. 
Warm up in oven


coppercone2:
A great meal but I need to figure out some way to strategically slice into the turkey skin to plant wads of herb butter. It is too easy to damage the skin unless you have like a 28 pound bird

Kinda starts getting a little creepy to plan this out.

If you tear the skin, it tends to shrivel up, so even if you cut it with the sharpest knife, people end up getting like a shrunk down piece of skin on top of a turkey breast and it presents a little funny, like here is this little patch of crispy substance

I poured 1/4 cup aromatic cognac into the cavity along with the usual citrus and apple, it seems to be a liquor that is very loaded with aromatic oils or tars, and it seems suitable for poultry given by the fact that most general tso chicken recipes use a brandy or sherry

one thing I did this time is during flipping, hold the bird upright so the fluids from the cavity drain into the pan, so it can be basted with them, some time around 60% into the cooking process, after pouring a bit of wine in there to 'deglaze' the interior of it.


I think those big ass rubber fabric gloves are essential for properly dealing wiht large turkeys, unless you have some truly specific apparatus for dealing with giant meats


Also I think freshly ground cumin seed is very good on the yams, even though it is not very seasonal... I think it has a bit of a citrus like property that makes it work with a zested bird, which produces zesty gravy, and typically zested cranberry sauce

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