Thanksgiving is two days away but I’m on day four.
Saturday. Deboning a 13 lbs. bird. Dry brined with a Jacob Burton spice mix and also a marinade of fresh herbs, garlic and olive oil.
Sunday. Take the bones left over from the deboning plus some other turkey parts and make a stock while watching the Packers lose to the Vikings. The game sucked but the 4 qts of quality turkey stock rocks.
Monday. Make a base for the gravy. Take some extra turkey parts, shallots and thyme and out over medium high heat. Once the juices form a fond, add a half cup of turkey stock and reduce until a fond, scraping the Scoby bits while adding another half cup of stock. Repeat. Then add 1 1/2 c. of stock. Strain and refrigerate.
Tuesday. Cut up French loaf into cubes. Toss in turkey fat recovered from stock and gravy base. Roll up turkey into roulade. Drink some more wine and plan for Wednesday.
Pics in next post.
rob
Saturday. Deboning a 13 lbs. bird. Dry brined with a Jacob Burton spice mix and also a marinade of fresh herbs, garlic and olive oil.
Sunday. Take the bones left over from the deboning plus some other turkey parts and make a stock while watching the Packers lose to the Vikings. The game sucked but the 4 qts of quality turkey stock rocks.
Monday. Make a base for the gravy. Take some extra turkey parts, shallots and thyme and out over medium high heat. Once the juices form a fond, add a half cup of turkey stock and reduce until a fond, scraping the Scoby bits while adding another half cup of stock. Repeat. Then add 1 1/2 c. of stock. Strain and refrigerate.
Tuesday. Cut up French loaf into cubes. Toss in turkey fat recovered from stock and gravy base. Roll up turkey into roulade. Drink some more wine and plan for Wednesday.
Pics in next post.
rob
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