Text 31467, 120 rader
Skriven 2012-11-30 06:20:13 av Dave Drum (1:18/200.0)
  Kommentar till text 31452 av MICHAEL LOO (1:123/140)
Ärende: Thanksgiving
====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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

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

Oh. Someone else reads Mother Earth News, I see. They published an arrangement
quite like that for "naturally raised, free range chickens". In the MEN article
it was proposed that they follow cattle in the fields ... giving new meaning to
"picking sh!+ with the chickens".
 
 DD> Unlike the bland Broad-Breasted Whites, heritage turkeys have sturdy
 DD> legs and flatter, longer breasts with stunning flavor. For best

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

The hyperbole was, of course, from the C&P portion of the post. I agree that
the free range meat is tastier. But "stunning" is pretty much editorial
licence.  Bv)=
 
 DD> results, nix the brining and opt for an old-fashioned method: Just
 DD> roast it covered.

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

The last turkey I did was a fresh free-range (within a pen) 12 pound
broad-breast. I used a "Cajun Injector" to shoot a mix of Uncle Dirty Dave's
Country Rub and melted butter into a lot of places in the meaty pieces. I also
loosened the skin of the breast and slid a bunch of butter under there. Put an
orange and a big lemon I had stabbed numerous times with a fork into the cavity
and skewered it shut, trussed the wings and legs into place and into the
roasting pan. No long brining, no salt rub.
 
 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:-}}

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

Turkey thigh is OK. And I often eat and enjoy turkey ham and turkey pastrami
made from thigh meat - and knowing that they are not the "real" thing. And
rejoicing in the lower price.
 
 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.

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

I see the quarters less often than the individual pieces. I've not seen
anything other than the little liverish bits above the thigh, along the
backbone included. What have you had included with yours?

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

      Title: Honey-Jalapeno Chicken Tenders
 Categories: Poultry, Chilies, Herbs, Citrus
      Yield: 6 servings

    1/4 c  Honey
      3 tb Soy sauce
      2 tb Extra-virgin olive oil
      4 cl Garlic; minced
      6    Jalapeños; fine chopped
      1 tb Fine grated lemon zest
      2 ts Salt
    3/4 ts Black pepper
      3 lb Chicken tenders
    1/2 c  Chopped fresh cilantro
           Dairy sour cream to serve

  Recipe courtesy Ian Knauer

  Preheat the grill and oil the grill rack.

  Whisk together the honey, soy sauce, oil, garlic,
  jalapeño, lemon zest, salt, and pepper. Toss the chicken
  in the marinade and let stand for at least 10 minutes.

  Grill the chicken until well browned and cooked through, 4
  to 6 minutes. Serve the chicken sprinkled with the
  cilantro and with a dollop of sour cream on the plate.

  From The Farm: Rustic Recipes for a Year of Incredible
  Food by Ian Knauer. Reprinted by permission of Houghton
  Mifflin Harcourt Publishing Company.

  Serves six generously

  From: http://www.splendidtable.org

  Uncle Dirty Dave's Archives

MMMMM

... "And the girls wanna dance, the boys wanna fight..."
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