No bragging, just the facts...Turkey Day Postmortem...

R

richard-in-cincy

Well-known member
I totally hit the gravy out of the park this year. Best gravy ever. They were moaning over the gravy. The secret is to use the fat of the beast, instead of butter, for the roux. Totally transforms it. I used 1/2 cup each of turkey fat and flour for the roux, whisked in the turkey stock (very concentrated), a dash of kitchen bouquet, and had a quart of gravy that soon disappeared after dousing all the plates. I'm still hearing "that gravy!!!" smileys/smile.gif

Yeast raised cornbread with bacon dripping (an old Kentucky Sally Lunn recipe) also was a revelation in the cornbread, sausage, and sage dressing. I think this is a keeper.

And the desserts are still groaning on the side board since everyone stuffed themselves with potatoes, gravy, turkey, and dressing.

 
I think you should start auctioning off tickets to your feast, each year. smileys/smile.gif

Sadly, though, as I am of the freelancer ilk, I don't think I could afford what they'd go for! But it sounds divine. smileys/smile.gif

We started with coffee and pumpkin pie at 2:30 pm, while our tot had her snack. Now my so-called better half says it would be overindulgent to have pie, now that we've finished dinner. WHAT DID I MARRY?!

 
Have to say that I always make the roux with the turkey drippings but I hope that doesn't ....

disqualify me from attending your feasts.!!

 
I know it's the LAW in my family (more)

If you have not tried it, try grilling/barbequeing/hot smoking a turkey and make sure you cook indirect heat way, because that way you can place the bird over a pan and catch any and all smokey drippings. If you like natural smoke flavor and you like turkey, you will love gravy made from smoked turkey drippings.

 
I only made Brussels Sprouts this year, which everyone said were the best yet

It's always my assignment and this time I was worried I had overcooked them, but I guess they were just right. It's based on a Bon Appetit recipe, but I just wing it: trim them and cut a cross into the base with a sharp knife. (a la Julia Child) and then blanch them in slowly (don't want them to burst) boiling water until just tender. Shock in ice water. Cut in half. (Load into the car with the rest of the ingredients)

To serve, brown butter in a skillet, toss in the sprouts, salt and pepper and cook over high heat until browned and warmed through. Add lots of grated lemon zest and chopped chives, toss and serve.

For 4 lbs. sprouts I used a stick of butter and about 1/4 cup each of lemon zest and chives. I did a separate skillet with olive oil and fennel seed for the vegans--I never got to taste them.

My SIL's gravy was good but quite blond. I'm sure Richard's was light years ahead.

 
Don't you just love it when it all comes together! I did a "pause" yesterday, taking in the smell,

watching everyone laughing and eating, cousins running around,... I just take a moment, to remember the moment.... Gotta love the oohs and aahhs, laughs and smells!

So much to be thankful for! And all of you are so much apart of it! : )

 
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