Turkey stock: carcasses and wing tips simmered for 24 hours in the lobster pot, at which point I strained it and brought it back to a simmer with turnips, carrots, celery, and onions. This is nice, nice stock.
Turkey "gai kaprao": breast and thigh meat ground up and sauteed with prepackaged Thai holy basil sauce (chiles, Thai holy basil, soy sauce, garlic); because I had a pound of meat and the sauce was for half a pound, I stretched it with culantro and oyster sauce. So not only is this not really gai -- chicken -- but it's not really kaprao either. Same basic idea, though.
Hot wings: I had two turkey wing drumettes for dinner last night, cooked confit style and then tossed with Buffalo wing sauce and served with a little blue cheese on the side.
Turkey pot pie: chunks of white meat, roasted carrots and celery, reduced stock and a little cream, baked in a pie crust.
Smoked turkey stock: the other four turkey wing drumettes, along with the popes' noses, were smoked for hours and are simmering in the crockpot.
I also froze about 2 1/2 pounds of breast meat. Tomorrow there's white chili and stuffed turkey wings.
Gonna have leftovers for quite a while. I avoided turkey soup specifically because making the soup is always one of my Thanksgiving duties when I'm up here in NH, so there'll be plenty of that anyway.
No photos cause I'm out of batteries; maybe some of the stuffed wings, which are a little tricksome, if I can find some in a drawer somewhere.
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