Thanksgiving is over. That 14 pound turkey is history. Or, is it? Quite a bit of it is in the freezer in some form or another. Stock. Soup base.
This year my local Maple Lawn Farm turkey was the subject of an experiment. How best to cook the big bird.
I did three different preparations. Using The Food Lab as inspiration. I cut the turkey in half. Cut half of it in half. That gave me three blank canvases to use. Half of it I dry brined. Mixture of salt and Provencal herbs. Massaged under the skin.
It went into the oven on 300 degrees for the first 45 minutes and was finished at 400 degrees to crisp it up.
The verdict? This was by far the best turkey I have made for the holidays. Dry brining is the way to go. It took 24 hours in the refrigerator to brine this turkey. We ate the wings, thighs and drumstick for dinner, and broke down the breast meat to make a simple turkey Bolognese for two nights of dinner this weekend.
Take your favorite Bolognese recipe and substitute turkey for beef.
The other breast was dry rubbed. Just a variation by using spices instead of herbs.
The dry rub included cumin, coriander, paprika, oregano, cinnamon, cayenne and salt.
This part of the bird became salad. So tender and juicy. We mixed it with cherries, celery, pistachios, mayo and pickle juice. It has been lunch for most of the past week. Never getting tired of this mix.
As for the other quarter, I followed my old wet brine recipe. Cider, oranges, and brown sugar, boiled with a healthy dose of salt. I do agree with the Food Lab assessment. It made the meat mushy instead of sharp and flavorful. Most of this meat went into my soup base.
We ended up with two containers of soup base in the freezer. When I bring them out, they will get heated with egg noodles and a bit of stock to thin them down.
Also done this weekend, a large pot of stock. Two quarts in the freezer.
That one 14 pound bird will be yielding 16 meals for the two of us. Not a bad return on investment. Besides, who gets tired of turkey? Not us.