I’m just gonna come right out and say it...........

[easy rider]

I think I ate too much turkey, the amount of ham I ate made me stuffed.

 

[grasshopperglock]

The dry brine made mine taste as juicy as fried chicken. Best turkey I've cooked up to this point.

Neighbor and his female roommate came and ate too. They brought cake and Mac& cheese. Sent a bunch back with him.

We'll both be eating turkey for a few days.

 

[SQLGeek]

So many uncultured swine here.

Happy Turkey Day ya turkeys.

 

[easy rider]

I didn't leave room for pie, pumpkin, no chess pieces.

 

[SQLGeek]

I didn't leave room for pie, pumpkin, no chess pieces.

Mongo just pawn in game of dessert.

 

[grasshopperglock]

The neighbor knew what Chess Pie was. He said grandma made a chocolate chess pie.

Ill try it after now and Christmas.

 

[kenboyles72]

I can stand turkey either, unless it's a leg or thigh. There was one time I had turkey that was pretty good, it was a cajun, deep fried turkey. Meat was injected with spices and such before cooking and turned out pretty juicy and tasted awesome. I would much rather have a good smoked ham or brisket. This year and last, I made up a batch of crockpot squirrel, with some tators, onions and carrots. mmmmm, mighty tasty

 

[Davetex]

My neighbor brought us home made peach cobbler. It was so good, I felt a tear welling up in my eye.

 

[benenglish]

Nobody has mentioned boiling as a method for preparing turkey. Now, hear me out.

If you want cheap, versatile protein, turkey is great. Throw a whole, thawed turkey into a very large pot with plenty of water to more than cover. Bring it to a fast boil, put on the lid, and let it boil for 3 hours. Turn off the heat and let it sit until the temperature is low enough to reach in and handle the turkey with your bare hands. Take off the lid, remove the bird, and debone it. Store the meat away.

Throw all the bones, skin, and everything else back into the pot and simmer it with the lid off until it reduces to a manageable quantity. Anything less than a gallon should work though I usually go further. Strain through cheesecloth into a tall, narrow container and refrigerate. Discard the bones; they've given their all. By the next day, the fat will have risen to the top and formed a solid plug. Discard the solidified fat. What's left is a flavorful aspic. Portion it out into small containers and freeze it.

What you're left with for all your trouble is pounds of good meat and a wonderful starter. You can literally combine a bag of frozen mixed veggies, a sizable portion of the aspic, and some meat in a pot, add water to cover, and simmer to create a very nice soup. Substitute a wok, delete the water, add the right spices and you have a great stir-fry to go over rice.

Turkey isn't my favorite meat, either, but it's a great staple when you're on a budget.

Note: The initial preparation method above uses turkey, water and heat with absolutely zero spice or seasoning. You will render the final product unusable if you add even a teaspoon of salt to the first boil.

 

[Big Green]

I love turkey. Ate it for a late lunch yesterday and late dinner as sandwich with mustard. We’re about out of white meat so that may be it for me and leftovers. It it were available I’d still eat it for days. No ham for me, don’t care for it.

Parents moved to Mississippi two years ago and they don’t eat brisket very often so I brought one. It’s one of the pre-smoked ones from HEB but it’ll do in a pinch, that’s Friday’s meal.

 

[sucker76]

Nobody has mentioned boiling as a method for preparing turkey. Now, hear me out.

If you want cheap, versatile protein, turkey is great. Throw a whole, thawed turkey into a very large pot with plenty of water to more than cover. Bring it to a fast boil, put on the lid, and let it boil for 3 hours. Turn off the heat and let it sit until the temperature is low enough to reach in and handle the turkey with your bare hands. Take off the lid, remove the bird, and debone it. Store the meat away.

Throw all the bones, skin, and everything else back into the pot and simmer it with the lid off until it reduces to a manageable quantity. Anything less than a gallon should work though I usually go further. Strain through cheesecloth into a tall, narrow container and refrigerate. Discard the bones; they've given their all. By the next day, the fat will have risen to the top and formed a solid plug. Discard the solidified fat. What's left is a flavorful aspic. Portion it out into small containers and freeze it.

What you're left with for all your trouble is pounds of good meat and a wonderful starter. You can literally combine a bag of frozen mixed veggies, a sizable portion of the aspic, and some meat in a pot, add water to cover, and simmer to create a very nice soup. Substitute a wok, delete the water, add the right spices and you have a great stir-fry to go over rice.

Turkey isn't my favorite meat, either, but it's a great staple when you're on a budget.

Note: The initial preparation method above uses turkey, water and heat with absolutely zero spice or seasoning. You will render the final product unusable if you add even a teaspoon of salt to the first boil.

That kinda brings me back to childhood growing up with parents on shoestring budget. I dont remember turkey in the mix but that method with chicken was common.
I am thankful I can have a smoked turkey these days.
I'm not being negative Ben. I think we all forget the simple meal streatcher recipes when it comes to Thanksgiving. Reading that brought back some mixed memories of a good childhood.

Smoked or fried is still the way to go.

 

[Mowingmaniac 24/7]

Smoked turkey is great, but it doesn't taste like turkey (maybe that's why it's smoked) it does taste like ham.

 

[ian]

Turkey is good when prepared properly. I've heard Carp can be edible too.

 

[mroper]

I made a ham last night, wife had to work I also made sweet potato casserole that turned out great.
Have plenty of hams and eggs for breakfast this week

 

[grasshopperglock]

Turkey is good when prepared properly. I've heard Carp can be edible too.

Growing up is was known as an ethnic food. Mom would pressure cook Carp and make Carp patties. Same thing as Salmon patties but with carp instead.

The flavor is close to salmon when it's made that way. I say close in flavor but it's different. You can tell it's carp.

It's not bad at all.

 

[SloppyShooter]

Yep, done the pressure cooked carp patties, very close to salmon, almost like a salmon/tuna mix.

People forget carp were imported here as a food fish.

 

[easy rider]

Yep, done the pressure cooked carp patties, very close to salmon, almost like a salmon/tuna mix.

People forget carp were imported here as a food fish.

They also ruined many fishing areas.

 

[karlac]

Growing up is was known as an ethnic food. Mom would pressure cook Carp and make Carp patties. Same thing as Salmon patties but with carp instead.

The flavor is close to salmon when it's made that way. I say close in flavor but it's different. You can tell it's carp.
It's not bad at all.

At A&M in the early 60's, used to put up a library pass on the dorm door and make the short trip to a small bar/smokehouse in Snook, TX to shoot pool, drink a beer or two and, most of all, take advantage of the opportunity to talk to the owner's two pretty daughter's ... there were no female students at A&M at the time.

The owner was famous around that part of the country for gill netting Buffalo carp in the Little Brazos river and smoking the meat. Many a night I helped him to unload a 1/2 ton pickup bed, with only four or five carp in it, that completely filled it to the top of step sided bed.

Many from Texas will recognize that families last name, unknown at the time, but now famous in Texas for Slovacek's Sausage.

 

[Younggun]

I find their store in West to be a disappointment.


Sent from my iPhone using Tapatalk

 

[Moonpie]

I've heard Carp can be edible too.

You spelled flounder incorrectly.