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A couple of turkey related questions
Posted on 11/28/12 at 12:29 am
Posted on 11/28/12 at 12:29 am
The thanksgiving bird made me wonder:
1. Why don't more people glorify whole chickens like they do when making a turkey? (herbs, brining, etc)
2. Besides the obvious tradition, why do most only make a turkey once a year? It seems like it should be in the rotation as a cost effective and tasty family meal, but for some reason, people tend to overlook turkey.
1. Why don't more people glorify whole chickens like they do when making a turkey? (herbs, brining, etc)
2. Besides the obvious tradition, why do most only make a turkey once a year? It seems like it should be in the rotation as a cost effective and tasty family meal, but for some reason, people tend to overlook turkey.
4
Posted on 11/28/12 at 12:36 am to Degas
quote:
2. Besides the obvious tradition, why do most only make a turkey once a year? It seems like it should be in the rotation as a cost effective and tasty family meal, but for some reason, people tend to overlook turkey.
I know with my family, storage is a big issue. We usually have tons of leftovers and no where to put them.
Posted on 11/28/12 at 12:42 am to Degas
quote:
. Why don't more people glorify whole chickens like they do when making a turkey? (herbs, brining, etc)
1) because chicken doesn't taste as good turkey .. and 2) because chicken is treated as a healthy alternative to the food we really want to eat. it's like an obligation a couple times a week.
2) are turkeys readily available and, more importantly, easily accessible during non-holiday months? i.e. - will one have to seek them out, or are they always set out in prominent displays advertising a good price?
Posted on 11/28/12 at 12:45 am to Degas
I love turkey. It has more flavor than chicken. I have it more than once a year, but not as often as I'd like. You have to plan ahead for a whole turkey since getting them fresh all year is difficult. Takes a while to defrost those birds. I smoke a breast here and there.
I made a stock from raw wings, necks and the thanksgiving carcass. It was fabulous. Made a soup from it. A plain old turkey soup with strong stock, onions, carrots, celery and parley. Excellent.
I made a stock from raw wings, necks and the thanksgiving carcass. It was fabulous. Made a soup from it. A plain old turkey soup with strong stock, onions, carrots, celery and parley. Excellent.
Posted on 11/28/12 at 6:40 am to Gris Gris
I cook them year round, probably once every say six weeks. Might be a whole one or just a whole breast. My family loves them and we will cook a whole breast and carve just for sandwiches then make stock.
And I cook chicken once a week and most times I brine but if not I always use fresh herbs because I have them. And as I've said before, a perfectly roasted whole chicken, done right, is as classic as an American dish can get and as elegant as well. I've never been afraid to have a small dinner party and serve roasted chicken.
And I cook chicken once a week and most times I brine but if not I always use fresh herbs because I have them. And as I've said before, a perfectly roasted whole chicken, done right, is as classic as an American dish can get and as elegant as well. I've never been afraid to have a small dinner party and serve roasted chicken.
Posted on 11/28/12 at 8:40 am to Degas
quote:
1. Why don't more people glorify whole chickens like they do when making a turkey? (herbs, brining, etc)
I think a lot of people DO glorify roast chicken. It doesn't seem to be glorified here in south Louisiana, but in other places, a perfect roast chicken is something people aspire to making. Crispy, golden skin, juicy meat. Rosemary under the skin, etc.
Maybe we have too much other good stuff?
Posted on 11/28/12 at 8:48 am to Darla Hood
Boston Market made a cash cow out of roasted chicken and sides to accompany it.
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