Text 31452, 79 rader
Skriven 2012-11-28 22:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Thanksgiving 629
========================
 -=> Dave Drum said to Dale Shipp <=-

 DD> Have you had a free-range chicken? The difference is as dramatic in a
 DD> turkey as it is in a chicken. I saw a couple local places offering 10
 DD> to 12 pound fresh, antibiotic free, hormone free, free range turkeys on
 DD> pre-order for around U$3/lb. A regular frozen turkey (non-holiday
 DD> special) runs about U$1.50-1.75/lb 

This turkey was raised, I'm told, in a movable fenced-in area and
shed, the apparatus moved every few days over some arable fields
so the fields got fertilized but not overfertilized. Quite labor
intensive, I figure.

 DD> Unlike the bland Broad-Breasted Whites, heritage turkeys have sturdy
 DD> legs and flatter, longer breasts with stunning flavor. For best

The legs were long and slim. The breast was flatter and longer,
but I wouldn't call the flavor stunning, unless you're easily
stunned - it was well above average for white meat, but thigh
meat of the most indolent, etiolated, pap-fed bird still would
have more flavor.

 DD> results, nix the brining and opt for an old-fashioned method: Just
 DD> roast it covered.  

I don't see why brining or not brining is that important. For a
big-breasted Beltsville, brining is very helpful in preventing
cotton-wool syndrome, but it certainly wouldn't hurt other
varieties. There is a distinct and obvious disadvantage to the
covered roasting (remediable of course by the new-fashioned
blowtorch).

 DS> Turkey parts are not common in the markets we visit, except for things
 DS> such as smoked drumsticks.  However, many years ago, our local Giant
 DS> market had an excess of fresh turkeys after Thanksgiving.  They cut
 DS> them into parts and sold them.  We got a package of thighs.  Our dog
 DS> loved us for that:-}}

When this topic first surfaced on the echo, I think I said
I wouldn't feed turkey thighs to a dog!

 DD> I sometimes see legs w/thighs attached (leg quarters) or legs and
 DD> thighs separately. They are, as near as I can determined made available
 DD> by the slavering of the masses for white (breast) meat.

Out here, legs are drums and thighs combined; leg quarters
are legs with back quarter attached, something I like very
much because of the kidneys and sometimes other innards that
are included.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Chicken
 Categories: Poultry
      Yield: Serves 4

      8 lg Chicken Thighs OR pieces of
           -your choice
    1/2 ts Ground Cumin
    1/2 ts Ground Coriander
    1/2 ts Salt
      2 cl Garlic, chopped
      2 ts Ground Ginger
      4 tb Light Olive Oil

In a shallow dish sprinkle chicken with cumin, coriander, salt, garlic,
ginger & half the olive oil. Rub the mixture all over the chicken pieces
to coat thoroughly & chill the chicken, well-covered, for at least 1
hour. Put remaining 2 tbsp oil in a large baking dish & add chicken
pieces, skin side up. Bake at 190C (375F) for 40 minutes, basting every
now & then for the first 30 minutes. When chicken is golden & cooked
through, transfer to serving plates. Spoon over any remaining pan
juices. Serves 4.

Source: Unknown

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