Sunday Six
- Thread starter pat-nocal
- Start date
weekend 6
made a lovely turkey rice soup with the leftover wings/legs of the fried turkey and leftover spanish rice and veggies. enough to feed an army, so it's in the freezer in 2 containers.
enjoyed watching the neighbor's 3 year old with my train set. it was worth taking it to the cabin and setting it all up.
stocked up on protein drinks for this week. I can do it. yes I can.
"undressed" the treadmill, and yes, it does actually still work. will try to teach the dog to walk with me---she needs it too.
went to the doggie park for a nice walk around the lake and tried out my new clip on flashlight. great invention.
birthday dinner with good friends after the doggie walk. This will be a better year. I can just feel it.
made a lovely turkey rice soup with the leftover wings/legs of the fried turkey and leftover spanish rice and veggies. enough to feed an army, so it's in the freezer in 2 containers.
enjoyed watching the neighbor's 3 year old with my train set. it was worth taking it to the cabin and setting it all up.
stocked up on protein drinks for this week. I can do it. yes I can.
"undressed" the treadmill, and yes, it does actually still work. will try to teach the dog to walk with me---she needs it too.
went to the doggie park for a nice walk around the lake and tried out my new clip on flashlight. great invention.
birthday dinner with good friends after the doggie walk. This will be a better year. I can just feel it.
heather_in_sf
Well-known member
I cooked the turkey but it was rubbery! Why does this happen?
I think it's because it was injected with "flavorings"? So my mojo is still impacted LOL. I was calling it a rubber turkey dinner!
Found a great way to reheat turkey though. I had the back piece, cut that up into small chunks and put it in a wide skillet. I added a shallot, bay leaf, a sage leaf and a few peppercorns and several cups of water and simmered that for 15 min or so, strained it off (kept the carcass chunks for my friends doggies - to be picked free of bones first). I sliced the turkey thinly and put them in the broth and covered the skillet until they were just warmed through and arranged prettily on a platter. Then I reduced the broth, added a shot of vermouth and tarragon and a little cornstarch slurry. Day 2 Rubber Turkey was really good and not so rubbery!!!
I think it's because it was injected with "flavorings"? So my mojo is still impacted LOL. I was calling it a rubber turkey dinner!
Found a great way to reheat turkey though. I had the back piece, cut that up into small chunks and put it in a wide skillet. I added a shallot, bay leaf, a sage leaf and a few peppercorns and several cups of water and simmered that for 15 min or so, strained it off (kept the carcass chunks for my friends doggies - to be picked free of bones first). I sliced the turkey thinly and put them in the broth and covered the skillet until they were just warmed through and arranged prettily on a platter. Then I reduced the broth, added a shot of vermouth and tarragon and a little cornstarch slurry. Day 2 Rubber Turkey was really good and not so rubbery!!!
luisa_calif
Well-known member
Thanks, I thought WHILE I WAS EATING MY FIRST BOWLFUL and there was still one gallon left>>
"When can I make this again?" !
"When can I make this again?" !
luisa_calif
Well-known member
I just realized I had posted this in T & T in Dec 2005 ! It's # 3 !
Men and their headlights---shees. here's a post by BigMama on same subject.
http://thebigmamablog.com/4768/anchors-and-fireworks-and-2009-aweigh/
http://thebigmamablog.com/4768/anchors-and-fireworks-and-2009-aweigh/
luisa_calif
Well-known member
I have one on a headbnd that I always put in my luggage. Never know when you need it !
some places don't have good reading lamps and the LCD lets batteries last Forever!
some places don't have good reading lamps and the LCD lets batteries last Forever!
Here's the original turkey jerky (only difference is salt/water vs soy sauce/worchestershire)
Turkey Jerky
Sunset Magazine, March 1988
1 lb. boned, skinned turkey breast
1 tbl. salt
1/2 cup water
2 tbl. firmly packed brown sugar
2 cloves garlic, minced
1/2 small onion, minced (1/4 cup)
1 tsp. pepper
1/2 tsp. liquid smoke
Freeze turkey breast until firm, but not hard - this makes it easier to slice. Slice into 1/8” thick slices. In bowl, stir together the rest of the ingredients. Add turkey strips and mix well until all surfaces are thoroughly coated. Cover and refrigerate up to 24 hours; meat will absorb most of the liquid.
Depending on your drying method, evenly coat dehydrator racks with nonstick spray; you will need three 10x13” dehydrator racks OR metal racks to cover a 10x15” baking pan if doing in the oven.
Lift turkey strips from liquid, shaking off excess, and lay strips close together but NOT overlapping, on racks.
In dehydrator: arrange filled racks as manufacturer directs and dry at 140 deg. for about 4-1/2 to 5 hours, or until a cooled piece of jerky cracks and breaks when bent.
or ----
In oven: Heat at 150-200 deg. Place pan with rack of meat in center of oven; prop door open about 2”. Dry until cooled piece cracks when bent - about 3-5 hours.
Let jerky cool on cooking racks, then remove and store in airtight containers for up to 3 weeks, or in the refrigerator up to 4 months.
Makes about 7 oz. jerky
Turkey Jerky
Sunset Magazine, March 1988
1 lb. boned, skinned turkey breast
1 tbl. salt
1/2 cup water
2 tbl. firmly packed brown sugar
2 cloves garlic, minced
1/2 small onion, minced (1/4 cup)
1 tsp. pepper
1/2 tsp. liquid smoke
Freeze turkey breast until firm, but not hard - this makes it easier to slice. Slice into 1/8” thick slices. In bowl, stir together the rest of the ingredients. Add turkey strips and mix well until all surfaces are thoroughly coated. Cover and refrigerate up to 24 hours; meat will absorb most of the liquid.
Depending on your drying method, evenly coat dehydrator racks with nonstick spray; you will need three 10x13” dehydrator racks OR metal racks to cover a 10x15” baking pan if doing in the oven.
Lift turkey strips from liquid, shaking off excess, and lay strips close together but NOT overlapping, on racks.
In dehydrator: arrange filled racks as manufacturer directs and dry at 140 deg. for about 4-1/2 to 5 hours, or until a cooled piece of jerky cracks and breaks when bent.
or ----
In oven: Heat at 150-200 deg. Place pan with rack of meat in center of oven; prop door open about 2”. Dry until cooled piece cracks when bent - about 3-5 hours.
Let jerky cool on cooking racks, then remove and store in airtight containers for up to 3 weeks, or in the refrigerator up to 4 months.
Makes about 7 oz. jerky