Which one will he pardon? Bread or Butter?
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I really don’t care, it’s our own National Turkeys Pelosi and Schiff I’d like to see on the block.
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Speaking of turkey, I just finished my “make ahead” turkey gravy. It is delicious, although I don’t know if I would go to all the trouble in the future. Now all I have to do is add the drippings from the turkey on Thursday, and top off with a bit of vinegar and a little MSG, and maybe pepper.
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Share thar recipe, I’m always on the lookout for new and innovative gravy recipes.
Not even up to the turkey yet (it’s out on the patio in an ice chest) and I’m already up to 2nd dishwasher of stuff.
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My turkey was just delivered. I’m going to disjoint and dry brine tomorrow.
I used their thanksgiving stock recipe too (Bon Appetit), so I’ll give you links to both recipes.
https://www.bonappetit.com/recipe/why-is-it-so-good-gravy
https://www.bonappetit.com/recipe/thanksgiving-stock
I used chicken wings and turkey necks in the stock, and chicken wings and a turkey thigh in the roasting part of the gravy, but took out the thigh (for dinner) before finishing the gravy. I didn’t have sherry on hand, so I used dry vermouth, which works fine. Could have used white wine, I think, and I have plenty of that too.
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I discovered this year that my market stocks turkey parts in the frozen food section. I still have a package of necks and turkey wings in the freezer.
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I wuz gettin’ ’em walking thru the yard but the coyotes pretty much put the end to that.
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PS: I used less water than called for in the stock, but I simmered it for a good 8 hours. My yield was about 6 cups, and very gelatinous.
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Amontillado…a pope choice for flavoring. I’m too deep into it to change gears but I do have some sherry so I’ll toss a bit in to see how that works.
I won’t buy chicken wings, actually cheaper to buy, by the pound, bulk chicken quarters. Can go into NOLA for turkey necks, they are a big thing between shrimp/crawfish season to boil in a ‘crab boil’ party. The turkey parts seem to have a deeper flavor.
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Turkey necks make great stock. I’ll probably make more of the plain stock that I normally make, using turkey necks.
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Or, if you get enough, try boiling them using a crawfish boil recipe. Definitely not more than a social meal though the corn/potato/sausage sides make up the difference.
And to think I once complained about British boiled food.
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@#$%^& autocorrect. I carefully typed in ‘poe’ choice and spellcheck ‘corrected it
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I wondered.
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