Tuesday, November 20, 2012

And let the cooking begin....

What? Already? You betcha. The frozen bird has been in the fridge since Saturday and is thawing nicely thank you. Tomorrow he gets brined along with the extra breast I thawed out.

Yesterday, I made the gravy stock by roasting a turkey wing (the wing  weighed about a pound and a half, a formidable bird) and a garlic bulb. After roasting, I placed these and some carrots, onions and celery (all unpeeled) into a pot and covered with water. To this I added salt, peppercorns and poultry seasoning. Simmer away for several hours then strain, mash the solids and collect the goodness in a bowl for the fridge. Gravy is just a roux away. The complete recipe is on the blog, search for "Turkey".

 I opted for store bought pies this year to relieve some of the fuss and the rest is gonna have to wait until Wednesday. So much to do and so organized this year.

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