![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Nov. 25th, 2009 01:32 pmSo, last Saturday. We had invited our parents, my sister and several friends over for supper. Well, two out of three ain't bad :P It was a family early Thanksgiving. It was a good time generally. Cooking, that was slightly trickier. I'd originally planned to cook the whole turkey (purchased at a brand-new Trader Joes, glatt kosher for $2.29 a pound. Yum!) on Friday during the day and reheating it Saturday after sundown to accommodate my sister. Alas, it got dark too soon on Friday. So, I decided to cook it Saturday evening, and speed it up by cutting the turkey into parts. I had never done this before.
More importantly, turkey-wise, I was not able to use my probulator to keep track of the bird's temperature. That would have unkashered the bird which I wanted my sister to eat. So - all by skill and guesswork.
I cut up the turkey into seven cookable parts. I roasted the thighs, drumsticks and the whole bone-in breast. I lacked new knives (see reasoning under "probulator" above) that would allow me to split the turkey breast. I should have put the drumsticks in the soup and roasted the wings, but I'll know better for next year. See, the drumsticks had spines in them, like feather quills. It drastically cut down on how much meat I could cut off them.
Everybody was happy with the dark meat except Ayesha, who loves it and didn't get any. She was upstairs for a fair chunk of the supper, you see. She's still annoyed I didn't put a plate aside for her.
People liked the white meat too, when it came out anyways.
Menu was as follows, cooked by me unless otherwise indicated:
Sliced roasted turkey
Orange Cranberry relish (brought by Mom)
Baked sweet potatoes
Roasted fingerling potatoes and carrots, with onions
Squash with pineapple (brought by Mom)
Challah (baked by Tigerlily)
Green Beans
Green salad (lettuce and cucumbers), homemade vinaigrette on the side
Pies (brought by various parental types)
Before supper there was black olive tapenade and guacamole with sliced pita, brought by my in-laws.
Much food was et; leftovers were relatively low.
In the meantime, while we et, I also started a turkey stock. I'd cut out the backbone of the turkey and put in the wings as well. Three carrots, two parsnips and one sweet potato went in with spices and celery. Bones from cooked turkey went in after I cut off the meat. The pot simmered a long time. The next night we had 13 cups of turkey stock in the fridge, and we found out the next morning it was nicely gelatinized.
Pity I can't find turkey like that around more often!
More importantly, turkey-wise, I was not able to use my probulator to keep track of the bird's temperature. That would have unkashered the bird which I wanted my sister to eat. So - all by skill and guesswork.
I cut up the turkey into seven cookable parts. I roasted the thighs, drumsticks and the whole bone-in breast. I lacked new knives (see reasoning under "probulator" above) that would allow me to split the turkey breast. I should have put the drumsticks in the soup and roasted the wings, but I'll know better for next year. See, the drumsticks had spines in them, like feather quills. It drastically cut down on how much meat I could cut off them.
Everybody was happy with the dark meat except Ayesha, who loves it and didn't get any. She was upstairs for a fair chunk of the supper, you see. She's still annoyed I didn't put a plate aside for her.
People liked the white meat too, when it came out anyways.
Menu was as follows, cooked by me unless otherwise indicated:
Sliced roasted turkey
Orange Cranberry relish (brought by Mom)
Baked sweet potatoes
Roasted fingerling potatoes and carrots, with onions
Squash with pineapple (brought by Mom)
Challah (baked by Tigerlily)
Green Beans
Green salad (lettuce and cucumbers), homemade vinaigrette on the side
Pies (brought by various parental types)
Before supper there was black olive tapenade and guacamole with sliced pita, brought by my in-laws.
Much food was et; leftovers were relatively low.
In the meantime, while we et, I also started a turkey stock. I'd cut out the backbone of the turkey and put in the wings as well. Three carrots, two parsnips and one sweet potato went in with spices and celery. Bones from cooked turkey went in after I cut off the meat. The pot simmered a long time. The next night we had 13 cups of turkey stock in the fridge, and we found out the next morning it was nicely gelatinized.
Pity I can't find turkey like that around more often!
