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(CNN)   This Thanksgiving, ditch the big bird and cook something easier and healthier   (cnn.com) divider line
    More: Spiffy  
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867 clicks; posted to Food » on 22 Nov 2020 at 2:36 PM (20 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2020-11-22 6:05:16 PM  

abhorrent1: I'm not a big fan of turkey but I may buy one after the holiday when they're further reduced. If I can get a 20lb turkey for $6 I'll grab one and throw it in my chest freezer and figure out what to do with it.

If nothing else I can slice it up and make a shiatload of turkey jerky treats for my dogs.


When there's room in the freezer we usually buy two birds at the seasonal low price & break one down to freeze (break it down before freezing to save a lot of room, carcass joins the other in the big stock pot for stock for soups/stews).

Between the chunks for soups/stews & slicing up a lot of it for stir fry (frozen after a couple of days in a marinate in meal sized portions), it gets used/set aside for planned meals pretty completely ... much to the angst of the dog.
 
2020-11-22 6:07:24 PM  

Mugato: Ham and Mac and cheese are healthier than turkey?


This.

The turkey is by far the healthiest element of the meal.

It's the mashed potatoes and pies that get ya.
 
2020-11-22 6:37:41 PM  
Bought two birds because I couldn't resist $0.39/lb.  Brined one, cut it in half, seasoned with lemon/pepper, a little salt, garlic and fresh thyme.  Grilled for an hour or so, turning once, then in a 250 degree oven for about 4 hours till they reached 165.

Turned out pretty good if I say so myself.  The brine adds enough salt that I can't use my usual McCormick rubs.

Froze the breasts whole, broke the dark meat into pieces and froze, froze the bones and neck for stock later.

2nd one is brining now and I have to figure out what to do with it.
 
2020-11-22 6:44:08 PM  

Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?

You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.

Off to amazon. You weren't kidding about expensive

Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).


I'll jump on this wagon.  I received a cutco chef knife two years ago for my birthday.  I've done nothing but hone the blade with a standard steel after each use.  I can still shave hair of my arm with that blade and the blade is used and abused each day.  Not the most comfortable handle I've owned but the quality of the blade is beyond amazing.
 
2020-11-22 6:55:14 PM  

no1curr: Coffee and ramen, gotcha


I have an entire case of Chicken Ramen in my basement hoarding appropriately stocked pantry.

I'd take that over Turkey any day.

/add vodka to list and I'm set
//why yes I sound fat and poor
///meh, it's just the internet
 
2020-11-22 6:56:06 PM  

Notabunny: Here's my cheater pot pie. I use store-bought rotisserie chicken, store-bought gravy, and store-bought pie crusts. It requires no cooking (just a little warming up) and is in the oven in a half an hour. Also, everybody loves it. I've had more requests for this at pot lucks than I can count. Enjoy!

Chicken Pot Pie

1/3 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
1/3 cup diced broccoli
About 2 tablespoons veggie oil

1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/2 teaspoon poultry seasoning
1 bay leaf

1/3 cup butter, melted

1 cup Heinz roasted turkey gravy
3/4 cup chicken broth
2/3 cup milk

3 cups diced cooked chicken or turkey
1/2 of 10-ounce package frozen peas

Preheat oven to 425*
Roll pie crust into a 9-inch pie plate

In a large pot, sauté the veggies in veggie oil until the onions are clear
Combine the dry ingredients in small mixing bowl and mix together
In a medium sauce pan, melt butter over medium heat and stir in dry ingredients
Stir the gravy, broth, and milk into butter mixture
Stirring constantly, bring to boil for 1 minute
Remove from heat, and pour gravy mixture into sautéed veggie mixture
Add chicken and frozen peas

Pour chicken mixture into pastry lined pie plate, add top crust, flute edge
Cut 4 slits in top crust
Bake about 35 minutes, or until golden brown


Sounds good, thanks for the recipe!
 
2020-11-22 7:07:35 PM  
Fark user imageView Full Size


That's the plan.
 
2020-11-22 7:07:39 PM  

NINEv2: luckyeddie: I spent today making hand-raised pork pies. It  was the first time, and won't be the last.

I don't believe you.


I started cooking a couple of years ago, after I retired. It started as 'one pot' cooking - stuff like Curries, Jambalaya, Paella, Chilli, Stoofvlees (Flemish stew) and recently I started getting a little more adventurous. It gives my wife a break from her routine, and occupies my time and stops me hankering to get out to the pub all the time (I'm on the 'extremely vulnerable' list - in short, covid-19 would, in all probability, kill me).

I have no idea what the pork pies will turn out like - hopefully they will be edible. My wife is a brilliant cook, and she's happy to point out where I'm farking up (gleefully) - but she is also willing to give me advice if I ask for it. Today looked as though it was going to be a nightmare - I couldn't get the crust to mould properly around the template I was using. I put it in the fridge and it would just peel down like petals opening on a flower. So she said "How firm is your meat (fnarr fnarr)? Can't you just lift the pastry around that?"

It worked beautifully. The meat supported the pastry, and once I had crimped the lid in place, it was secure enough to bake.
 
2020-11-22 7:12:26 PM  

Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?

You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.

Off to amazon. You weren't kidding about expensive

Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).


Second.

Worth every penny.
 
2020-11-22 7:13:35 PM  

BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?


Fark is not your own personal  blah blah blah
 
2020-11-22 7:23:09 PM  

The Red Zone: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: Gubbo: Porkbelly: BizarreMan: TelemonianAjax: Cornish hens for us. Faster cook time and the kids love getting their own bird.

They are fantastic spatchcocked and jerk seasoned on the grill. I wonder if I can get the missus on board...

Depends, does the missus like being spatchcocked?

The bigger question is do you spatchcock the missus with your Cutco scissors?

Mental note, buy proper poultry shears. I think I've pushed my luck spatchcocking chicken with a sharp knife quite long enough

I'm guessing you've never used or know of Cutco scissors.

No?

You can cut anything with Cutco scissors - they are unbelievable - expensive, but worth it.

Off to amazon. You weren't kidding about expensive

Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).

I'll jump on this wagon.  I received a cutco chef knife two years ago for my birthday.  I've done nothing but hone the blade with a standard steel after each use.  I can still shave hair of my arm with that blade and the blade is used and abused each day.  Not the most comfortable handle I've owned but the quality of the blade is beyond amazing.


That's one of the "non"-Cutco knives, in the sense that it isn't the usual Cutco blade.  Cutco's normal knives have a diamond blade, not a "straight" blade - you don't sharpen them ever - you send them back.  Your knife is a traditional blade.  But you are correct the steel is exceptional quality.
 
2020-11-22 7:42:40 PM  

born_yesterday: Bought two birds because I couldn't resist $0.39/lb.  Brined one, cut it in half, seasoned with lemon/pepper, a little salt, garlic and fresh thyme.  Grilled for an hour or so, turning once, then in a 250 degree oven for about 4 hours till they reached 165.

Turned out pretty good if I say so myself.  The brine adds enough salt that I can't use my usual McCormick rubs.

Froze the breasts whole, broke the dark meat into pieces and froze, froze the bones and neck for stock later.

2nd one is brining now and I have to figure out what to do with it.


A friend and I bought 4 birds together at that price, they're in my chest freezer.  I plan on cooking one a week or two after thanksgiving, when leftovers have run out.  Then every 6 weeks thereafter.
 
2020-11-22 8:41:38 PM  

testosteronephobe: I've been in the moody for a nice, smoked turkey breast. Found a perfect frozen 3-pounder at Walmart to grill and we were set for Thanksgiving, I thought. Then we accidentally drove 60 miles yesterday to buy a big Hutterite colony turkey.
It's still just my husband and me this year. And a lot of turkey.


We've gotten a Hutterite colony turkey for the past few years, and this year we ordered a 12-15 pounder. They are so good.
 
2020-11-22 8:54:33 PM  
Screw off.  I'm having turkey on Thursday.  Turkey hash on Saturday.  Turkey sandwiches for most of the following week.  I like turkey.
 
2020-11-22 9:31:51 PM  

kp1230: testosteronephobe: I've been in the moody for a nice, smoked turkey breast. Found a perfect frozen 3-pounder at Walmart to grill and we were set for Thanksgiving, I thought. Then we accidentally drove 60 miles yesterday to buy a big Hutterite colony turkey.
It's still just my husband and me this year. And a lot of turkey.

We've gotten a Hutterite colony turkey for the past few years, and this year we ordered a 12-15 pounder. They are so good.


Why are they so good? I don't think it's just the romance of their culture.
 
2020-11-22 9:50:20 PM  

fasahd: Gough: rosekolodny: I think I'll see if I can find some duck parts.

D'Artagnan.com    Moulard Magret Duck Breast.  A little spendy, but worth it, IMHO.

This was about 13 bucks for 10 oz but hey, it's a holiday; just me and a girlfriend and plenty of side dishes.
[d2d8wwwkmhfcva.cloudfront.net image 800x800]


I would like to try that.
 
2020-11-22 10:12:14 PM  

edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.


That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!
 
2020-11-22 10:16:10 PM  
Mmmm...Passover ham.

Fark user imageView Full Size
 
2020-11-22 10:38:52 PM  

testosteronephobe: kp1230: testosteronephobe: I've been in the moody for a nice, smoked turkey breast. Found a perfect frozen 3-pounder at Walmart to grill and we were set for Thanksgiving, I thought. Then we accidentally drove 60 miles yesterday to buy a big Hutterite colony turkey.
It's still just my husband and me this year. And a lot of turkey.

We've gotten a Hutterite colony turkey for the past few years, and this year we ordered a 12-15 pounder. They are so good.

Why are they so good? I don't think it's just the romance of their culture.


I wonder if it's because they're all natural, fed on the grain that's grown right in that colony, and not injected with anything.
 
2020-11-22 11:16:07 PM  
Gonna make Portuguese Duck Rice and enjoy the tasty leftovers for a few days. Plus I get duck fat and leftover stock for future use.
 
2020-11-23 1:42:46 AM  
I find myself wanting to purchase a $120 pair of scissors that I will likely never use because I know how to properly brine and cook a farking turkey. But I do like fine cutlery. I have a $7 knife sharpener that I got at Lowe's that will sharpen the cheapest knife or scissor to a fine instrument in 10 seconds. Why do I care if a knife goes dull every couple of months? That $7 sharpener has been around for 10 years now and still kicks ass. And it has sharpened many, many different knives. So why do I need a $120 pair of scissors?
 
2020-11-23 2:21:30 AM  

luckyeddie: NINEv2: luckyeddie: I spent today making hand-raised pork pies. It  was the first time, and won't be the last.

I don't believe you.

I started cooking a couple of years ago, after I retired. It started as 'one pot' cooking - stuff like Curries, Jambalaya, Paella, Chilli, Stoofvlees (Flemish stew) and recently I started getting a little more adventurous. It gives my wife a break from her routine, and occupies my time and stops me hankering to get out to the pub all the time (I'm on the 'extremely vulnerable' list - in short, covid-19 would, in all probability, kill me).

I have no idea what the pork pies will turn out like - hopefully they will be edible. My wife is a brilliant cook, and she's happy to point out where I'm farking up (gleefully) - but she is also willing to give me advice if I ask for it. Today looked as though it was going to be a nightmare - I couldn't get the crust to mould properly around the template I was using. I put it in the fridge and it would just peel down like petals opening on a flower. So she said "How firm is your meat (fnarr fnarr)? Can't you just lift the pastry around that?"

It worked beautifully. The meat supported the pastry, and once I had crimped the lid in place, it was secure enough to bake.


I, um... I was punnin'. Porky pies = lies.

Your literal pork pies sound tasty though.
 
2020-11-23 2:29:00 AM  

majestic: I find myself wanting to purchase a $120 pair of scissors that I will likely never use because I know how to properly brine and cook a farking turkey. But I do like fine cutlery. I have a $7 knife sharpener that I got at Lowe's that will sharpen the cheapest knife or scissor to a fine instrument in 10 seconds. Why do I care if a knife goes dull every couple of months? That $7 sharpener has been around for 10 years now and still kicks ass. And it has sharpened many, many different knives. So why do I need a $120 pair of scissors?


A $10 pair of garden shears will do the job just fine for spatchcocking.
 
2020-11-23 2:29:02 AM  

CFitzsimmons: edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.

That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!


Dude try a dry brine/cure. You don't get that sliced deli sandwich cold cut texture. Less mess too.

Quick threadjack: I hit Tupelo again a couple weeks ago. I hate to say it, but for the first time in ten years I wasn't blown away by the food :(
 
2020-11-23 2:31:28 AM  

NINEv2: CFitzsimmons: edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.

That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!

Dude try a dry brine/cure. You don't get that sliced deli sandwich cold cut texture. Less mess too.

Quick threadjack: I hit Tupelo again a couple weeks ago. I hate to say it, but for the first time in ten years I wasn't blown away by the food :(


And you get crispier skin too.

I seriously don't know why people continue to use a wet brine when it's more work for a suboptimal result.
 
2020-11-23 2:44:13 AM  

Joey Jo Jo Jr Shabadu: NINEv2: CFitzsimmons: edmo: We got some little Butterball frozen turkey. It's about the size of a melon. Will feed three fine.

That was my plan for the GF and me. Instead, the Instacart kid brought us a 12 pound full turkey. It's thawing in the fridge and we're probably going to do Emeril's brine. Fingers crossed!

Dude try a dry brine/cure. You don't get that sliced deli sandwich cold cut texture. Less mess too.

Quick threadjack: I hit Tupelo again a couple weeks ago. I hate to say it, but for the first time in ten years I wasn't blown away by the food :(

And you get crispier skin too.

I seriously don't know why people continue to use a wet brine when it's more work for a suboptimal result.


Especially for the peeps who don't like turkey. If you smoke a dry brined or cured bird it's got some ham like qualities. Yeayea 'if I want ham I'll get ham'. That's cool too, but turkey on sale is $0.39/lb. Ham at best is $0.99.

Mrs Nine was a turkey hater. She loves the smoked dry cured turkey breast now.
 
2020-11-23 8:50:56 AM  

Porkbelly: Worth it; the vegetable peeler is also the finest I've ever used.  The knives come with a life-time guarantee, if they get dull you send them back and they send you a new one.

Cutco used to be exclusively a surgical tool, etc. company and branched out to cutlery.  The kitchen knife can cut slices of steak to thin you can see through (cut the meet when it's still slightly frozen).


We've got a couple of Cutco knives at the bopper homestead.   Yeah, good steel.

I've got one of these:

images.cutco.comView Full Size


I call it my "snickersnee".  Has to be at *LEAST* 25 years old now.  I occasionally have to sharpen it, but mostly just to touch up the edge.  Good hard steel, but not so hard that it's brittle.
 
2020-11-23 9:04:27 AM  

The_Sponge: Mmmm...Passover ham.

[Fark user image 425x495]


d279m997dpfwgl.cloudfront.netView Full Size
 
2020-11-23 10:47:45 AM  
The plan this year:
lacrawfish.comView Full Size


Still enough for some lunches through next week.
 
2020-11-23 12:27:10 PM  
Well, let's see. Stepson got a certificate for a free turkey, the other stepson got a card for $15 in groceries, and his girlfriend, who lives with us, got another one from her job for like $30.

So fark off subby, we're doing turkey.
 
2020-11-23 4:02:44 PM  
Fark user imageView Full Size
 
2020-11-24 1:25:15 AM  

kdawg7736: The_Sponge: Mmmm...Passover ham.

[Fark user image 425x495]

[d279m997dpfwgl.cloudfront.net image 850x464]


I LOL'd.
 
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