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Archive for November, 2012

Let’s Talk Turkey

Tuesday, November 27th, 2012

Let’s consider this my Thanksgiving post mortem.  While I wholeheartedly admit that this information would have been far more useful a week or more ago, I was not sure how well my first attempt at cooking the Thanksgiving meal would go, well, until it was done.  Although I spent hours pouring over recipes in order to pick the perfect menu, I had my doubts on how I would be able to pull this off.

The Good:  From my limited number of diners (thanks mom, dad, and husband), the consensus was that everything was great.  Highlights were:  the apple tart (“best tart crust I’ve ever tasted”), the stuffing (“sausage and caramelized leeks?  Delicious!”), the gravy (“the color, taste, and texture are perfect”), and the cranberry sauce (the next day, my mom ate a heaping spoonful of cranberry on its own).

The Bad: While my parents didn’t have any criticism, my husband and I agreed that the turkey was dry.  Though the meat was very flavorful, I think the white meat was overcooked and that I should have pulled the turkey from the oven sooner.  That and I burned my arm.  Oh right, the bottom of the tart pan moves!

Lessons Learned:  Given that this was the first Thanksgiving I’ve prepared on my own, to say it was a learning experience is an understatement!  Here are my thoughts:

  • Prepare in advance:  I recognize this is a luxury.  I had time off to burn, so I took the week off.  If you can get the time off of work, take it in order to get a few things ready before company arrives.  On Tuesday, I made cranberry sauce, turkey stock, pie crust, mashed potatoes, citrus glazed carrots, and port glazed pearl onions.  Having a few items that just needed to be heated made all the difference.
  • Be prepared for a frozen/partially frozen turkey:  I was not prepared for this.  In fact, I hadn’t even considered it as a possibility.  When I picked up my turkey, that per the Whole Foods website should have been fresh, it was frozen solid.  Thinking nothing of it, I just put it in the fridge and assumed that I would be able to salt the turkey as planned the next morning.  Knowing what I know now, I would have done a few things differently.  First, I would have confirmed with the store that the turkey had not been frozen.  Second, I would have picked the turkey up on Monday, instead of Tuesday, in order to allow more time for the turkey to defrost in the refrigerator.  Finally, I would have done a bit more research on defrosting and cooking a turkey, which leads me to my next point.
  • Trust your instincts:  I put my 19 pound unstuffed turkey in the oven around 9 am.  After 4 and a half hours, the temperature at the thickest part of the thigh was about 166 degrees.  I should have pulled the turkey out of the oven at that point.  Instead, I kept the turkey in the oven based upon the cooking time I had discussed with several other people, drawing on years of experience cooking this type of meal.  I should have trusted my instincts; I think the turkey would have been that much better if I had.

All in all, the meal turned out very, very well, and I’m pleased with the results.  Sure, there are a few things I would have done differently, but even though hindsight is 20/20, I was very happy with the praise I received for a meal well cooked!

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On The Docket– Week of November 26th

Monday, November 26th, 2012

The name of the game this week: how to clear out the leftovers from a 19 pound turkey and all the trimmings.  Why I made that much food for four people is beyond me.  Go big or go home, I guess.

Turkey Cranberry Walnut Salad:  I love chicken salad.  So, considering I have an obscene amount of leftover turkey, some leftover dried cranberries, and a stash of walnuts in the pantry, I think this will be a fantastic lunch option for the coming week.

Turkey Tetrazzini:  Please see above regarding the amount of turkey left over from Thanksgiving.  I’ve always liked turkey tetrazzini but I’ve never attempted to make it.  Here goes nothing.

Turkey Shepard’s Pie:  Let’s see:  I’ve got turkey, mashed potatoes, glazed carrots, and roasted pearl onions.  I think I can make a lovely shepard’s pie with these ingredients.

That should get me through the week without having turkey and all the trimmings every night until all the Thanksgiving leftovers are gone.

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Pick of the Week

Sunday, November 25th, 2012

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The Last Month

Saturday, November 24th, 2012

Where has the last month gone?

To tortellini and meatballs, oatmeal-cranberry-white chocolate chip cookies, Thanksgiving, and so much more.

 

Recipes and lessons to follow!

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Pick of the Week

Sunday, November 11th, 2012

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Pick of the Week

Sunday, November 4th, 2012

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