You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Defrosting a turkey: What do you suggest I use it for? Open to all Suggestions! (nt)
- Thread starter mistral
- Start date
My favourite is pulled turkey. I cook the turkey, shred the whole bird, season it
with BBQ sauce (either home made or purchased Hickory Smoked). I then scoop up about 1/3 cup of turkey and plop in large cookie sheet and fast freeze in round bundles, then remove and store in freezer bags. (I get about 30 - depending on size of turkey) I also freeze english muffins and smaller hamburger buns (split for easy handling). When grandkids come, we toast the bun, microwave the turkey for 1 minute. Sandwich is done in 2 or 3 minutes. Nice for company too.
with BBQ sauce (either home made or purchased Hickory Smoked). I then scoop up about 1/3 cup of turkey and plop in large cookie sheet and fast freeze in round bundles, then remove and store in freezer bags. (I get about 30 - depending on size of turkey) I also freeze english muffins and smaller hamburger buns (split for easy handling). When grandkids come, we toast the bun, microwave the turkey for 1 minute. Sandwich is done in 2 or 3 minutes. Nice for company too.
Adding to Elenor's excellent suggestion, take one side of the breast and slice the breast meat
into sandwich cuts. I use my Food Saver to pack enough slices for two sandwiches, then freeze. It is nice to have fresh (not that pressed deli stuff)turkey available. We like to put Cranberry Horseradish sauce and mayo on our sandwiches, or any Cranberry Pepper type condiment. Very yummy!
into sandwich cuts. I use my Food Saver to pack enough slices for two sandwiches, then freeze. It is nice to have fresh (not that pressed deli stuff)turkey available. We like to put Cranberry Horseradish sauce and mayo on our sandwiches, or any Cranberry Pepper type condiment. Very yummy!
I've always wanted to make Turkey Mole. It's more authentic than the chicken version.
Or you could separate the legs from the breast.
Nadia G's Turkey and Butter Bean Cassoulet has become a staple around here. (Link) It calls for four drumsticks but it would work with two whole legs.
There is so much to do with the breast. Julia Child suggests poaching it and then serving it with Tonnato sauce in place of veal. I tried it once and it was delicious. I could type out the recipe if you're interested.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=177970
Or you could separate the legs from the breast.
Nadia G's Turkey and Butter Bean Cassoulet has become a staple around here. (Link) It calls for four drumsticks but it would work with two whole legs.
There is so much to do with the breast. Julia Child suggests poaching it and then serving it with Tonnato sauce in place of veal. I tried it once and it was delicious. I could type out the recipe if you're interested.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=177970
steve2-in-la
Well-known member
I like to take a whole turkey and break it down into breast, legs, wings, thighs & other bits. I
oven roast the breast, smother the legs and wings in onions and peppers (Gullah style) and then barbecue/grill the thighs with a spicy Memphis rub and glaze. Finally, I'll use the other bits of skin, neck, back, etc. to make stock, part of which I 'll use as a base for the gravy over the roasted breast. One turkey, four ways.
oven roast the breast, smother the legs and wings in onions and peppers (Gullah style) and then barbecue/grill the thighs with a spicy Memphis rub and glaze. Finally, I'll use the other bits of skin, neck, back, etc. to make stock, part of which I 'll use as a base for the gravy over the roasted breast. One turkey, four ways.
steve2-in-la
Well-known member
Some good information in this Saveur article, I thought.
http://www.saveur.com/article/Travels/Specialty-of-the-House-Charleston-Soul-Food
http://www.saveur.com/article/Travels/Specialty-of-the-House-Charleston-Soul-Food
Unfortunately, we got SLAMMED when we stopped at Charleston in May.
Turns out we hit the first week that a large cruise boat was able to dock and unload into the city. It was a zoo. Sidewalks were crammed and the farmer's market couldn't even be traversed because there were so many people. We finally went back to our car and left (of course, not until having breakfast and buying grits at Hominy Grill. I'm not that stupid.)
I will check carefully before stopping there again.
Turns out we hit the first week that a large cruise boat was able to dock and unload into the city. It was a zoo. Sidewalks were crammed and the farmer's market couldn't even be traversed because there were so many people. We finally went back to our car and left (of course, not until having breakfast and buying grits at Hominy Grill. I'm not that stupid.)
I will check carefully before stopping there again.