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What did you have for dinner? -Part dois

justabubba said:
must have been out of mcribs?!
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Are those good? They're not around very often, so I haven't tried them. And they're not there now.
 
Bbq'd ribs, sweet potato fries and slaw. For the next week or so it will be POOF......pulled out of the freezer.....as we start to close down the lake and prepare to head to Florida for the winter.
 
Time to put the delicious T-Day feast behind ( no pun intended ), and eat something lighter and healthier. Had a big salad with roasted pecans, walnuts, pistachios, blueberries, lettuce, tomatoes, diced apples, spinach, green and black olives, sprinkled with lemon juice and a bit of 4 blend shredded cheese.
 
We had pasta with olive oil, garlic and pepper flakes/ aglio e olio. Yep, got that from a show I watched and we liked it ever since.
 
Philly Cheesesteak with onions. We both decided we're not into these and won't be ordering any more in the future. We had a couple in the past that were thrown in the trash, just tasted and smelled bad. Decided today to try Pat's, which is considered the best, but the best just wasn't good enough for our taste. We did eat it, but don't care for them. Dessert was half of a Napoleon.
 
ASHES said:
Are those good? They're not around very often, so I haven't tried them. And they're not there now.
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Yeah, they're good. The rib shaped patty has good flavor and texture for processed meat, the sauce is great and there's plenty of it, the chopped onions and pickles work well with it, and the long bun is better than most of their other buns. One downside is that it's very messy. It's not a sandwich that is easy to eat on the road, and multiple napkins are required. Also, it gives me heartburn sometimes. Overall, I usually get one when they're available. McDonalds pretended again that this would be the last time ever for McRibs, but they like to lie about that to make a bit more money.
 
Minerva said:
IView attachment 67424420

This is the 24lb bird I have ready to cook tomorrow. Deboned, brined, stuffed and trussed. The stuffing is herb bread, pork sausage, pecans, onions, celery, onions.
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Now that my turkey is finally thawed, your post inspired me, who's never cooked a turkey by themselves before. So far so good; deboned, stuffed and trussed. Still have to do candied yams, mashed potatoes, steamed carrots, corn, gravy and a ham, and a run to the grocery store for canned cranberries.
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ASHES said:
Now that my turkey is finally thawed, your post inspired me, who's never cooked a turkey by themselves before. So far so good; deboned, stuffed and trussed. Still have to do candied yams, mashed potatoes, steamed carrots, corn, gravy and a ham, and a run to the grocery store for canned cranberries.
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Nice work!!

I've been doing them this way for awhile and that looks as good or better than anything I have done...
How did it work for you on the cooking and serving?
 
Minerva said:
Nice work!!

I've been doing them this way for awhile and that looks as good or better than anything I have done...
How did it work for you on the cooking and serving?
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Thanks! I'm putting it in as soon as the oven is free. Currently it is cooking the yams. The recipe says to cook to 150 degrees, about an hour and a half, and then 20-30 minutes to rest. While it is resting, I'll put the marshmallows on the yams, butter on the buns, and cook them for about 5 min timed to when the turkey is done.
 
ASHES said:
Thanks! I'm putting it in as soon as the oven is free. Currently it is cooking the yams. The recipe says to cook to 150 degrees, about an hour and a half, and then 20-30 minutes to rest. While it is resting, I'll put the marshmallows on the yams, butter on the buns, and cook them for about 5 min timed to when the turkey is done.
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I'm impressed! Would love to see pics of it plated!
 
Minerva said:
Try to roast it on a rack so it doesn't sit in it juices....you can make a wonderful pan gravy from the drippings.
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I'm definitely planning on using the drippings for gravy, but the recipe I used said to place it directly on the pan. With how loosey goosey it is, this makes sense to me so it doesn't wrap around and get cooked to the rack. We'll see if it was a mistake, and I can always use the rack next time.
 
It came out great, the only thing I would change is a little broil at the end to get the skin crispier.

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ASHES said:
It came out great, the only thing I would change is a little broil at the end to get the skin crispier.

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Now that is just how it is supposed to plate up....a mix of white meat, dark meat and stuffing in the middle.
If you are going to brown it you should make it hot at the beginning then turn it down, trying to brown at the end can be tricky and overcook the whole thing.

Also you can put Kitchen Bouquet Browning Sauce on the roast after you get it rolled. It helps in browning meats nicely.
How did it taste? It looks sumptuous.

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Bean Dip!! Just piled in refried and regular black beans, salsa, tabasco, Mexican Rice, chicken and black olives and have been dipping into heaven with tortilla chips last night and tonight!!
 
Minerva said:
Now that is just how it is supposed to plate up....a mix of white meat, dark meat and stuffing in the middle.
If you are going to brown it you should make it hot at the beginning then turn it down, trying to brown at the end can be tricky and overcook the whole thing.

Also you can put Kitchen Bouquet Browning Sauce on the roast after you get it rolled. It helps in browning meats nicely.
How did it taste? It looks sumptuous.

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Tasted great, I heard things like "delicious", "moist",and "you're in charge of the turkey from now on." Not to mention how much easier it was to serve.
 
ASHES said:
Tasted great, I heard things like "delicious", "moist",and "you're in charge of the turkey from now on." Not to mention how much easier it was to serve.
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YOU......ARE........LEGEND!!!!

Next time try brining after you debone it. Doesn't take much brine or space in the fridge to do. I buy the cheapest big bird I can find and they always come out great.
 
Minerva said:
[...]

Next time try brining after you debone it. Doesn't take much brine or space in the fridge to do. I buy the cheapest big bird I can find and they always come out great.
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I saw that you had brined yours, and that some recipes called for it, but I had no time this year. Will definitely start earlier next year, is there any specific recipe you'd recommend?
 
ASHES said:
I saw that you had brined yours, and that some recipes called for it, but I had no time this year. Will definitely start earlier next year, is there any specific recipe you'd recommend?
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I like to take root vegetables such as onions, carrots, the base of a celery well washed, and roast them in an oven until the onions start to char. This caramelizes the sugars in the veggies and intensifies their taste. You can save trimmings off of the veggis that you have cooked in the past month or so in the freezer for this. Just wash the veggies a bit better on the parts you trim off.
Dump them in a big pot and bring to boil and for each gallon of water use 3/4 cup Mortons Kosher salt and 1/4 cup dark brown sugar. Boil for a couple of hours, adding water as needed. Now add the typical poultry spices like parsley, sage, rosemary, thyme, celery seed...etc...and boil for an additional 1/2 hour. I then put the pot with a tight fitting lid outside to cool. Once it is chilled the bird can go in. I do not scoop the veggies out but some folks do. I don't think it makes a bit of difference.
I brine for about 18 hours, keeping it cold the entire time.

You really got a good do on the one you did. I like how when it is done right it just slices so easy and plates up so fancy. It also gives you the carcass to roast and boil down to make killer turkey stock you cannot see through. Use your turkey stock for the stuffing. I like to put dried cranberries in the stuffing to offset the heaviness of the rest of it. My wife insists that the stuffing has to be wet so the cranberries seem to help balance that.


Here is a photo of the turkey stock made this way. Nothing but pure flavor. Great for the stuffing, dressing, gravy.....

Turkey 3.JPG
 
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