Re: Lets Talk Turkey
Genardis has them for 39 a pound, I have a 12 pounder waiting, gonna cook it tomorrow<br /><br />and another 12 pounder next weekend, going to her friends house for thanksgiving<br /><br />(never tried the bone it deal on a turkey, read about it a LOT, did try it on a chicken, works great<br /><br />roast the turkey upside down in a roasting bag, white meat gets the bath that is usually reserved for the dark meat, which is rich enough already<br /><br />oyster stuffing, I use real bagel shop brooklyn style bagels diced, then toast the bagel cubes under the broiler deepens the flavor, high gluten content makes it substantial<br /><br />corn meal stuffing made much the same way, toasted and tossed, put into the neck cavity<br /><br />pan of instant stuffing for the unenlightened( that salty glop you mix with water, stove top stuffing, et al<br /><br />succotash, I like to toast the dried limas a bit before soaking, sometimes ill soak some hominy in there too<br /><br />candied yams with mini marshmallows on top, broiled at that lest minute to carmelize the marshmallow and give it a hint of that "toasted marshmallow" taste - my sis in law made it one year with big marshmallows, lifeless white blobs on the taters, I said, hmmmm, almost good ... and put mine in a ramekin and toasted it ... of course, everyone tasted it, loved it, so I toasted the whole pan, sis in law was rather pissed, but Im a frustrated artist, what can I say? Emeril WISHES he had my imagination!<br /><br />creamed pumpkin broule<br /><br />Frenchs Onion green bean casserole (I used to julienne and deep fry potato for casserole topping, but it wasnt liked enough - I punch up the casserole by adding some portabello mushrooms sauteed in a little white wine (I prefer burgundy but ruins the color)<br /><br />and of course it wouldnt be Thanksgiving with Unka Rays Famous Trice Baked Potatoes, bake the shells with a shot of melted buter and parmesan, then spoon in some nice rough mash buttermilk and cheddar mashed taters, whip up some real creamy taters and I mean WHIP EM, then pipe it with the deepest ridged die you have, bake it til golden, then top with cheddar and mozzarella, broil the cheese, those fluted edges catch the cheese<br /><br />(my dad loves mashed taters, and his grandkids hated them, my sister saying, they just DONT LIKE MASHED TATERS - my old man LOVES her taters, she dumps whole milk and a pound of real butter into them, lol, hey, I CAN MAKE A HEART ATTACK IN A POT TOO<br /><br />not that those baked ones are healthy, but at least there is portion control! - eat one, then clutch your chest, lol<br /><br />of course, there usually isnt any seconds to be had, the kids wolf em down too fast!<br /><br />I also make a pumpkin cheesecake that uses butter toasted pecans for a crust, whole pecan halves that is, with some ground pecans and some buttah to fill in the gaps<br /><br />Why dont I have a restaurant? cause I love to taste, I would be RIGHT BACK UP TO 850 POUNDS if did, lol<br /><br />
