Posted on 11/29/2016 4:18:07 PM PST by Jamestown1630
Our Thanksgiving turkey turned out picture-perfect this year, thanks to my husband’s careful and devoted ministrations. I wouldn't want anything but the 'whole bird beautifulness' for Thanksgiving; but for other occasions you may want to try a boneless, stuffed turkey ‘loaf’. We happened to find a video by Chef John of ‘Food Wishes’, where he shows how to debone a turkey:
https://www.youtube.com/watch?v=q0TfYHzEOcs
If you’d like to try first with something easier, try with a chicken; the process is practically the same, and a search on ‘deboning a chicken', will bring up lots of videos, including Jacques Pepin’s, whose videos are always very clear on technique.
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A while back, I found a video on changing a duvet cover, using the 'Burrito Method'. I haven't tried this yet - my cats finally shredded my cover sufficiently that I threw it out, and haven't gotten a new one yet. But having endured several grueling experiences trying to change a cover by folding it in half and attempting to make the corners stay in their proper places, I found this intriguing. Let me know if you've tried it, and how it worked:
https://www.youtube.com/watch?v=DRPfudNNd8Y
-JT
I made our first big pot of chili today, to be accompanied by corn bread muffins topped with sliced jalapeños. Texans wouldn’t recognize it. Few beans. More onions, peppers, chunks of beef and spices.
I love cornbread. I have a recipe that uses canned corn, the Jiffy box, jalapenos, and sour cream - it’s the only recipe I’ve tried that comes out really moist, not at all dry. But it’s only really good right out of the oven. I haven’t yet found a recipe for cornbread that doesn’t get very dry by the second meal. I’m thinking of trying to ‘steam’ the leftovers a little; something I’ve often done with day-old French or Italian bread: put a cookie cooling rack on top of a pot of hot water, and steam the bread a few minutes.
Here in the tropics we avoided the problem altogether. We bought some gourmet turkey sandwiches for a picnic and went to the beach.
Not very traditional but with no kids at home it worked.
Sounds like we’re using the same recipe. Sour cream, some sliced jalapeños and creamed corn. peppers are sliced and applied just prior to the oven.
Nice crowning touch...
Sounds like a very nice day.
You don’t have to do any holiday ‘traditionally’.
We’re actually having Spaghetti with ‘Christmas Sauce’ for Christmas this year. My husband is of Italian descent, and the special sauce with pasta was always Christmas day lunch - ever since his Mom asked the little kids one day: ‘What do you want for Christmas Dinner?” and they all said “Pschetti!”
Then for supper, they had home-made veggie soup and home-made Hoagies. That was just their tradition; and this year, we’re doing it again.
(He’s looking over my shoulder, and telling me that the menu was also spiced-up with cookies and fudge throughout the day :-)
-JT
I’m going to try that next year. Thanks!
JT: I hope your elbow is in the mend.. Thank-you for another wonderful cooking thread!
Definitely on the mend. Husband bought me this little Ace brace for tennis elbow.
I couldn’t figure out how it could help me, but he strapped it on me, and I noticed that it inhibits the movements that stress the elbow-connected stuff, and helps you get well. I was much better within 24 hours.
Am now looking into one of those upright ‘ergonomic’ mouse gizmos. They let you work on the computer with the arm/hand in a more natural position.
All in all, a very ‘learning’ experience. (You can’t even blow your nose or comb your hair properly without two hands! Very frustrating for a couple of days ;-)
-JT
My wonderful New Orleans aunt made the famous Turducken one year - said it was the LAST time she would do it, too. The instructions covered 12 pages! It was a deboned chicken, with its own stuffing, inside a deboned duck with its own stuffing inside a deboned turkey with, you guessed it, its own stuffing. Needless to say the whole thing was HUGE but quite attractive when sliced, I am told. I don’t think it’s something I would ever try - my back couldn’t take standing that long. I’ve seen the frozen ones from NOLA, but haven’t tried it. We like Cornish hens so may try deboning them.
I also have a wireless mouse and it's ergonomically shaped.
in the turkey soup recipe, you’d be surprised how a little lemon juice added towards the end of the cooking adds a lot of zest to it...
nice video......this is something I’ve got to get the hubby to do....I make a killer dressing with sausage and it would be a gigantic hit...
Yum! We all love lemon in our family. I’ll definitely try this for Christmas.
family tradition is what its all about isn’t it....
The duvet cover thing was really cool but it looks like you would be unable to connect the corners of the duvet to the inside corners of the duvet cover. You want to have them snapped or clipped or tied so that you can sleep without worrying about bunching inside and being left with open spaces of empty cover.
The way I’ve always done it, the way the Swiss do it, is almost as easy. Lay the duvet out on your bed or floor. Turn the cover inside out. Tie the two corners away from the duvet cover hole to two corresponding corners of the duvet. Then stick your hands into the (still inside out) duvet cover and grab the already tied corners and shake the whole thing down over the duvet. Tie the other two corners inside the cover, near the hole. Then button the cover up. Done. It’s not that much harder and your duvet is secure in place for the most tossing and turning nights.
Here is one way to snap them together. There are others.
https://www.amazon.com/Corner-Keepers-Comforter-Shifting-Install/dp/B00RMVIHL4/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1480491173&sr=1-6&keywords=duvet+cover+clips
I need to start my turkey broth too. Maybe tomorrow. I am NOT a good carver, only the second year alone with no experienced carver around, so that means there is lots of meat still attached to the bones I threw into the freezer thanksgiving night.
I would like to learn more about butchering but then I also think that cooking with the bones in creates much more flavor. I actually did a turkey breast this year (just the two of us) but it had the ribs attached. Not bad!
I think you’re right about the bones. Everything is better with the bone cooked in.
But the stuffing in the deboned turkey might compensate; and it’s a nice way of serving for a dinner party.
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