Make stock?
Here are the beginnings. Oh sure, I forgot to truss the pretty bird, sorry about that. But the breast turned out creamy, juicy and it just didn’t matter. For me, Thanksgiving is more about friends & family than producing the “gourmet” crap.
Share the love,
Biggles
MeatHenge
"If it ain't pork, it ain't sausage"
Broccoli, really?
You could not of taken that picture. There is just way to many vegetables.
Hi,
Well, what happened was the veggies came from one of those appetizer tray deals, my uncle brought it. I didn’t actually make those special for whatever it was that I made. You know what though? Oh man it was absolutely wonderful! We had a 21 pound turkey for 6 people and I got all the leftovers. The sheer volume of dark meat in there was amazing. The broth was so rich and perfect, the small amount of brocc & cauliflower really had next to no play in the end result.
Mebbe I should thicken it a bit and make a few turkey pot pies!
Biggles
I envy you. One of the downsides to not having to cook the turkey oneself is the lack of leftovers to pick at and use in various ways. I mean, I’m always relieved to sail into the gathering with my contributions (this year, appetizers and a vegan pot pie for my granddaughter) but then late at night I can’t scrimp a bit of crisp skin and dark meat, and there’s no pot-o-stock on the stove. Ahh — never satisfied. Yes, do make pot pies: they’re one of the reasons turkey was invented.
Hay,
Yup, I made stew. Now I need something starchy!
Biggles
Whoah! What’s this? Vegetables on the front and center of your blog? Sounds like you had a fabulous Thanksgiving. I ate turkey too.. and starchy things.
Looks and sounds great, you have to go for the king of them all for christmas, the Turducken. Here is the way I mad one, it was a blast and fun, ryan
http://bestbyfarr.wordpress.com/2008/10/27/vive-la-turducken/
where can I rent a roaster for Christmas day. I live in Broward County, FL
Gahhhhh that Turkey was yummy. I Loved it! Thanks for being the chef of love….again. 🙂
Dear Sir,
I look very much forward to most magnificent article on “gourmet crap”. Perhaps you learn of such glorious food item in Cooks Illustrated?
Spasibo
Hey Ryan,
Yeah! Here’s mine, I smoked it.
http://www.meathenge.com/archives/001231.html
Evelyn,
How would I know?
G’s Mom,
You’re welcome! It was fun eh? Again!
Greg,
CI ?!??!?!??!?!? Don’t get me started on those meandering nitwits who don’t know a slicer from a kitchen scrubby. “We don’t recommend using a charcoal fired grill because the lid imparts a bitter flavor.”
If a restaurant or book has the word Gourmet in the title, I’m off in the other direction. GAAAHHHHH !!!
Biggles
I’m sorry to post here (please forgive), but I couldn’t find an email address, and I wanted to include you since I love your site so much.
I am hosting a semi-secret Santa exchange for the food blogging (and reading) community, and I would like to invite you and your readers to join in the fun.
This is a great way to get to know your fellow food bloggers and readers, since you can peruse each other’s blogs or exchange emails and find out about cultural heritages, traditions, and special recipes, and to learn about the goodies they have available in their community to share with you, as well as their likes and dislikes, and what they have been longing for that you may have right in your own backyard. Think of all the opportunities for requests of unique homemade goodies, and exotic food and kitchen items!
Why is it “semi-secret?”
Visit my blog to find out that and other details, as well as to participate in the exchange.
Cheers,
~ Paula
(of Ambrosia Quest)
Nice shootin’, friend. And you’d be amazed what restaurants throw in stock pots.