Our Chistmas bird was sold as une petite dinde — a little turkey. I assume that means it was a young bird. It certainly wasn't a "birdzilla, I mean." Here's what it looked like after poaching in simmering water for two hours.
And here's what it looked like as served. I took it out of the poaching liquid and put it in a hot oven for as long as it needed to lightly brown and crisp up the skin.The meat was not dry, and it wasn't mushy either.
My plate looked like this. Steamed broccoli, baked bread stuffing, puréed sweet potato, a turkey leg and thigh, and some of Walt's late Aunt Kathy's cranberry relish, made with cranberries and a whole orange, skin and all. It's a kind of chutney, I guess, and it's really good with the turkey. I also made a creamy gravy using more of the turkey broth.Yesterday I made a big pot of soup using the turkey broth that the poaching water had become, some chopped-up turkey meat, and some of the vegetables that had poached in the broth along with the bird — onions, garlic, carrots, leeks, and bay leaves, etc., all chopped up. It makes a very warming, nourishing soup.
Yummy! I will try cooking a turkey that way.
ReplyDeleteI started early in the morning and put the 5 lb. turkey in a big pot in cold water with onions, carrots, garlic, bay leaves in cold water. I set the pot on the stove and turned the heat up high to get it boiling quickly. As soon as it came to the boil, I turned the heat way down and let it simmer for two hours. Then I took it off the stove and let the turkey and broth cool down in the liquid. Later in the morning, I took the turkey out of the liquid, let it dry a little (or pat it with paper toweling), and then brushed it with melted butter. I roasted the turkey for about 30 minutes on medium heat, watching it to make sure it browned but didn't burn.
DeleteI make a relish like that with cranberries, orange, apple and pecans.
ReplyDeleteI've never thought of making a relish like you and Evelyn make. It must be tasty if you both make it! Is that a whole orange, as in, even the skin?
ReplyDeleteYes, even the skin. Walt uses a big navel orange, which is seedless, but the rest of the orange, skin and all, goes into the mixture, along with some sugar (to taste). The orange rind is good and tart, so it goes well with the sweet cranberries. I wish I could send you some to taste.
DeleteJudith I have made a relish with the whole orange which instructed me to chop it into smaller pieces and with the other ingredients place in a food processor. I, too, was shocked that the whole orange, skin and the fruit were part of this dish! That is one tasty cranberry sauce and I love it! You will too!
DeleteThank you for the turkey dinner pictures. I now have turkey dinner envy. We were invited to neighbours for Christmas dinner and therefore have no leftovers to tide us over for the following days. Unfortunately, they didn’t roast a whole turkey; they served one turkey breast done in a slow cooker. I am grateful. However, there were no traditional side dishes, no dark meat, no stuffing to enjoy, or pan gravy for the mashed potatoes. You have inspired me to roast a stuffed turkey and make a full blown Christmas dinner for New Years! C.
ReplyDeleteYes, again! My Thanksgiving invitation this year was (disappointedly) just a turkey breast so I didn't get my favorite (dark meat!). No stuffing, overdone green beans and I cannot believe it - but I think the potatoes were from a box (!) And the gravy was from a jar - ugh. I guess I should be thankful for the invitation...the cranberry relish was good and the apple pie was excellent. I had been asked to just bring a bottle of wine.
DeleteLooks like a wonderful Christmas dinner. I hope you both had a lovely Christmas and are looking forward to a healthy new year to come.
ReplyDeleteWishing you a happy new year too.
DeleteLovely, and includes my favorite kind of cranberry relish (recipe from the 1966 Long Beach, CA Assistance League cookbook). How I wish we could get small turkeys. -- Chrissoup
ReplyDeleteDoes your relish recipe resemble Walt's Aunt Kathy's recipe? I used to have a cookbook published by the women who were members of the American Hospital's auxiliary in Paris. I'm I'm talking early 1970s. I lost track of it years ago and I really miss having it. The recipes were always good.
DeleteHere's the recipe: Use a Cuisinart or food grinder to grind together 4 cups of cranberries and two whole oranges with the peel. Combine with 1 1/2 cups (or less) sugar and let stand for 30 minutes. Keeps refrigerated for weeks. -- Chrissoup
ReplyDeleteSee your email too. Chrissoup
ReplyDeleteOh - Thanks Chrissoup for the recipe. Mine must have been culled long ago! I might have to poach a turkey (like your instructions, Ken!) and have my own leftovers with that cranberry recipe !
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