Text 31575, 83 rader
Skriven 2012-12-03 17:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: turkey 652
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 DD> Oh. Someone else reads Mother Earth News, I see.

Apparently from what I read this is not a unique procedure.

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

I am terminally tired of citrus, especially orange, in meat
recipes. But moist stuff in the cavity does have an effect that
many think beneficial. I like the salt rub.

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

Turkey is OK; thigh meat is much better than okay, and I wouldn't
feed it to a dog!

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

Turkey ham is fine. Turkey pastrami, as does round pastrami,
really misses the point, which is the interplay of the spices
with the fat.

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

Little liverish bits are the main attraction, but sometimes the
reproductive organs and even (in careless drawings, as this is
against code) lungs. Once in a while you can get unlaid eggs as
well, which I like better than laid eggs.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Sauce Auscitaine
 Categories: Sauces, French, Meats, Cheese/eggs
      Yield: 6 Servings

      6    Egg yolks
      4    Shallots
    250 g  Duck/goose fat
     12    Mint leaves
    100 ml Red wine vinegar
      1 tb Red wine
      1    Tarragon sprig
           Salt
      6    White peppercorns

  Chop the shallots finely with half the mint, and the tarragon. Reduce
  this in a small saucepan with the crushed peppercorns, the wine and
  vinegar, to about a quarter of its original volume. Strain and keep
  warm. Meanwhile gently warm the fat to melt it, without letting it
  become hot.
    Place the egg yolks with the reduction in the top part of a double
  saucepan, and put near boiling water in the bottom part. Put the two
  parts of the pan together, and over gentle heat, start beating the
  egg mixture forthwith. Have a bowl of cold water to one side to stop
  the cooking if the mixture overheats. (A further insurance policy is
  to have a glass of cold water, ready to slop in if the egg yolks seem
  to be curdling!)
    Over heat, therefore, beat the yolks until they start thickening and
  sticking to the wires of the whisk. Gradually add the fat, beating the
  while. The sauce will thicken, keep beating over very low heat. When
  the fat is added, separate the pan, and beat a minute over cool
  water, to stop any risk of further cooking (and curdling). Add the
  other half of the chopped mint leaves, correct seasoning and serve
  immediately. This sauce neither keeps hot, nor reheats well.

  Recipe after André Daguin, Hotel de France Auch
   MMed IMH c/o Georges' Home BBS 2:323/4.4

MMMMM
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