Grab your coffee and come sit and let’s talk about your Thanksgiving Day! I hope you had a relaxing, wonderful day filled with lots of conversation and love. If your house was like ours there was much love but also some LOUD conversation and maybe even a heated argument or two, especially during our Taboo Game…boys against the girls…I won’t embarrass anyone and tell you who won, but it was a fun time.
I am thankful that God has blessed Roger and I with our family and it was so wonderful to have all 4 children home with us.
It’s safe to say that for the majority of Americans, turkey was on the menu. We had an excellent bird and used the technique and recipe from Milk Street. As is tradition in our house, we start with a homemade pasta dish. This year Roger and his sister, Tracy made sweet pea and shallot raviolis. If you don’t like peas, go ahead and make these anyway, you will love them, I promise. (I will get the recipe out there in the coming days).
But, let’s talk about the turkey. I would love to hear from you. How did you cook it, serve it, etc. I’m going to share how a few readers prepared their turkeys. We need to travel to Texas and Connecticut to find out.
TEXAS: Roger’s cousin lives in the Houston area and he is a great cook!! When we all lived in Connecticut we would have a hog roast every year and Roger and Jamey (his cousin) would handle the hog. So they’ve been cooking for years.
Jamey decided to use the “spatchcock” technique. Now spatchcock is an historical term used to a “culled immature male chicken”, but as of late the term has been used as a technique.
You remove the backbone (think of a butterfly cut) and sternum (optional) and then you lay the bird flat on a roasting pan, this allows for a reduced cooking time. Jamey reported that he cooked 2 13-lb birds in one oven in just about an hour and the results were excellent. A juicy, moist bird for all to enjoy. Thanks Jamey!
CONNECTICUT: Our lifelong friends hosted Thanksgiving this year a their beautiful New England home. Roger and Gordon grew up together and are best friends. Gordon decided to “sous-vide” his bird. Sous-vide is a French term that literally means “under vacuum”. It’s a technique where food is placed in vacuum sealed bags and then placed in a perfectly controlled water bath. This ensures even cooking. This technique takes longer than roasting, but WELL WORTH the wait. Gordon then takes the bird (mind you the turkey is cut into pieces before placing them in the vacuum sealed bags), after it is cooked and will brown it, either with a torch or under his broiler for a few minutes. Results – Excellent. Thanks Gord.
Well it seems that this year has zoomed in and the holiday season is upon us. Look for great recipes in Monday’s blog. Let’s see and hear about your Thanksgiving meal. I will try and give you ideas for Christmas parties in the coming weeks. Any suggestions or recipes you might want to try? Let me know.
I will close with a poem from Roger:
We seek to make the bird so moist
The choices swarm our head
My bird was perfect some will say
While others “nothing said”
Sous-vide or roast, the battle lines
To stuff, or bread withhold
Some yell SPATCH, while others brine
The half hath not been told
But come the day, we sit to eat
What thinks the gracious host?
Not the manner or technique
But the ones we love the most.