2 years ago
Friday, November 26, 2010
The Turkey Trilogy of 2010
Doug loves turkey. To me it's a big, troublesome chicken. This year, before the holiday in various classes I prepared 5 whole turkeys and 4 turkey breasts. This was a light year and nonetheless, the reason for my prejudice. By the time Thanksgiving rolls around, a pizza sounds good.
Usually, there are two turkeys to grace our dining table of six. Doug and the kids love turkey and need to be assured of many leftovers. This year Doug, King of Turkey, deigned there would be three. Not all at the table, silly. One was an appetizer.
Many years ago, Doug received a turkey fryer, unfortunately, he's never fried a turkey. It's been used many times to boil lobsters but never once to fry a turkey. The inaugural turkey? Bacon stuffed with a light dusting of Wingman.
Into the oil....
It was a tiny bird. Gone by noon. Clearly we all love deep fried turkey and highly recommend stuffing it with bacon.
Did I mention the side? Stove Top Croquettes? Stuffing Hush Puppies? Call them what you will they were yummy, and a lovely pre-turkey bite to accompany the pre-turkey turkey.
For years, Doug has smoked a turkey for the holiday and no one smokes a better bird. It's perfectly smoky and very juicy. He's a pro.
You don't get color like that from the oven.
Since you can't make really good gravy unless you roast a bird, the third bird was prepared more traditionally - by me. A dry brine (aka-brine for over-done cooks) and compound butter with herbes de Provence under the skin. In the last half hour of roasting I brushed on a glaze of reduced five apple cider concentrate infused with more herbes de Provence. Lovely drippings. Doug's favorite gravy.
It was a delicious day. I wish I had taken a picture of Doug on the sofa after the meal. A video might have been better.
Maybe I should have called it the Tryptophan Trilogy.