Thanksgiving this year was celebrated at home with about 8 foreign grad students and their families. The centerpiece was an organically raised turkey from nearby (22 lbs) that I brined and roasted to keep the breast moist -- a tough trick [1]. Served with the bird was some Mumm Cuvee Napa Blanc de Noir, fresh and berryish, and the 2003 Robert Chevillon Passetoutgrains, dark and quite deep without being roasted and moderate acidity. Quite a good match with the bird, but not perhaps a wine for cellaring.
Mark Lipton
[1] Roasted at 425 F with the breast down for 2.5 hours, then flipped and roasted another hour with the breast up. A meat thermometer in the breast registered 163 F and in the leg 180 F.
But of course, Tom. Both Jean and I feel strongly that the juices of the turkey are half of what makes for a good stuffing. Alas, we are a mixed marriage: Jean insists on making a giblet stuffing, whereas I am a firm devotee of chestnut stuffing (to the extent of willingly shelling a pound of the *uckers for this meal). So, the bird was dutifully stuffed with both (mine getting the ass end, of course). At the time of removal of the bird from the oven, the stuffing had only reached 110 F (well below the recommended temp of 160) so it was removed and baked an additional 20 minutes. pH, salinity and GC/MS data available on request :p
Why not compromise differently and put both giblets _and_ chestnuts in the stuffing? I've done that for years, using a base of mostly egg bread with Italian parsley, onions, butter and herbs.
At the time of removal
AFAIC, the stuffing is the *best* part of the meal! Why hasn't modern science yet developed a turkey that's bigger on the _inside_ than the outside? Whoever breeds such a beast would make a fortune.
[] ] AFAIC, the stuffing is the *best* part of the meal! Why hasn't modern ] science yet developed a turkey that's bigger on the _inside_ than the ] outside? Whoever breeds such a beast would make a fortune. ]
Would that be a Klein Turkey? :)
Replete with thanksgiving dinner here, as I was working in town on thurs and friday. Wine was an excellent '90 Hermitage from Vallouit, almost the end of it and finally coming into its own. All about black raspberry, layers and meaty leathers. (Sorry, took no detailed notes.)
I hear that frying a whole turkey helps seal in the juice and makes it especially tender and juicy. This has to be done outside in a huge turkey fryer pot that usually is heated by a propane burner. Of course the turkey is not stuffed so that the oil can reach the inside. I have seen the fryer pots for sale at a fairly reasonable price, but enough peanut oil to fill such a pot would cost a lot.
Or instead you can bone and stuff a small chicken, use it to stuff a small boned duck, and use the combination to stuff a boned turkey.Creole pork sausage often is used in the stuffing. I believe this combination may have been started in southern Louisiana. Since this is a lot of work, a few places will sell you thus Tur-Duc-Hen by air delivery. Since it is completely boned, it is very easy to slice and serve.
I had smoked turkey breast, since I didn't want a lot of leftover turkey, and the smoked breast will keep fairly well and can be frozen. The dressing was separate, but I used good chicken stock and added some black truffle peels to give it more interest.
My late father detested being served the same food over a short time period, and he especially disliked eating turkey for several days after Thanksgiving, even when it was used in several different dishes. He would always ask my mother not to buy too large a turkey a few times before every Thanksgiving. Then if there was much turkey left, he would suggest freezing it.
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