Italian Christmas Tree Cake with Lemon Curd and Limoncello
This week: deboning a bird; and a clever way to change a duvet cover.
Sorry I missed last week – just in time for Turkey Day, I developed ‘mouse elbow’ (it’s actually a ‘thing’ now, similar to tennis elbow, and caused by too much time playing on the computer ;-) I’ve had to really limit computer use for awhile, so we have a very quick thread this week.
(If you’d like to be on or off of this weekly cooking-thread ping list, please send a private message.)
-JT
That’s a cute video, & a neat technique for handling the turkey. And of course, you can take the bones to make soup stock.
“attempting to make the corners stay in their proper places,”
I sewed small pieces of Velcro in the corners of the inside of cover and the comforter. Works well.
I made turkey gumbo today, served it over rice. Really delicious. Paul Prudhomme’s recipe. Love this thread. Thanks for doing it.
I have yet to debone a turkey yet, but as a young cook, I have done many a chicken and duck. I had invested in good knives [you need a good flexible boning knife] but it’s rather easy.
I think I’ll try this at Christmas!
No turkey or ham this year for us. I made a bunch of fried chicken and roasted chicken and vegetables. The leftover chicken and roasted vegetables turned into chicken pot pie filling served over buttered noodles last night.
Today it’s baking day. I’ve got 2 half sheet pans full of bagel dogs made with little smokies, 5 focaccia breads (plain, tomato and tomato & minced buttered onions) and three extra large cheese pizzas. I’m sure my husband will smell it before he gets into the door!
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.
I’m going to try that next year. Thanks!
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.
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...
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 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 love Thanksgiving! :)
Nice assortment of recipes for leftovers: