| Home |
| Search |
| Today's Posts |
|
|
|||
|
|||
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
In article >, Dave Smith
> wrote: > Damsel in dis Dress wrote: > > > turkey? > > > > Ours weighs in at just under 14 pounds. I have NO clue if that's a > > good size for two people. > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > turkey last month. A 15 lb. turkey fed 8 adults and one child using > only one side of the bird. Everyone seemed satisfied and and never > had to cut into the second side of bird. I think the rule of thumb > for serving a crowd turkey is about 1/2 pound per person. Interestingly, the Butterball(R) Turkey Calculator calculates purchasing one pound per person. Sales must be down. <=:-0) -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
In article >, Dave Smith
> wrote: > Damsel in dis Dress wrote: > > > turkey? > > > > Ours weighs in at just under 14 pounds. I have NO clue if that's a > > good size for two people. > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > turkey last month. A 15 lb. turkey fed 8 adults and one child using > only one side of the bird. Everyone seemed satisfied and and never > had to cut into the second side of bird. I think the rule of thumb > for serving a crowd turkey is about 1/2 pound per person. Interestingly, the Butterball(R) Turkey Calculator calculates purchasing one pound per person. Sales must be down. <=:-0) -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. We're having a thirteen pound turkey. I think that is way plenty for two people. If it wasn't free, I don't if we'd bother at all. As much as I like leftovers, enough is enough. nancy |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. We're having a thirteen pound turkey. I think that is way plenty for two people. If it wasn't free, I don't if we'd bother at all. As much as I like leftovers, enough is enough. nancy |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. We're having a thirteen pound turkey. I think that is way plenty for two people. If it wasn't free, I don't if we'd bother at all. As much as I like leftovers, enough is enough. nancy |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> One of those chunks has since be transformed into more turkey salad > spread. I love it on toasted bread for lunch -- or on a cracker as a > snack. Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. I missed that BOGO offer at Cub, but I'm not sure there's room in the freezer for a spare turkey. I occasionally buy cheap frozen turkeys and partially thaw them, and cut them up like frying chickens, then refreeze in smaller packages. The wings are especially good to keep on hand for making "chicken" soup when someone gets sick. Bob |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> One of those chunks has since be transformed into more turkey salad > spread. I love it on toasted bread for lunch -- or on a cracker as a > snack. Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. I missed that BOGO offer at Cub, but I'm not sure there's room in the freezer for a spare turkey. I occasionally buy cheap frozen turkeys and partially thaw them, and cut them up like frying chickens, then refreeze in smaller packages. The wings are especially good to keep on hand for making "chicken" soup when someone gets sick. Bob |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> One of those chunks has since be transformed into more turkey salad > spread. I love it on toasted bread for lunch -- or on a cracker as a > snack. Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. I missed that BOGO offer at Cub, but I'm not sure there's room in the freezer for a spare turkey. I occasionally buy cheap frozen turkeys and partially thaw them, and cut them up like frying chickens, then refreeze in smaller packages. The wings are especially good to keep on hand for making "chicken" soup when someone gets sick. Bob |
|
|
|||
|
|||
|
On Mon, 15 Nov 2004 09:16:22 -0600, Melba's Jammin'
> wrote: >In article >, wrote: >> I've never thought of making two smaller turkeys. It makes a lot of >> sense. When they go on sale next week, I may just buy a second one. >> Thanks, Carol > >Well, for the love of God, don't roast two of them just because you can. >Unless your plans have changed and you're now having dinner for 20 >instead of 2. Yeah, I wouldn't likely roast two of them, but if we can afford it, I'd like to get an inexpensive turkey or two to freeze for later in the winter (here in the Northern Hemisphere). Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
On Mon, 15 Nov 2004 09:16:22 -0600, Melba's Jammin'
> wrote: >In article >, wrote: >> I've never thought of making two smaller turkeys. It makes a lot of >> sense. When they go on sale next week, I may just buy a second one. >> Thanks, Carol > >Well, for the love of God, don't roast two of them just because you can. >Unless your plans have changed and you're now having dinner for 20 >instead of 2. Yeah, I wouldn't likely roast two of them, but if we can afford it, I'd like to get an inexpensive turkey or two to freeze for later in the winter (here in the Northern Hemisphere). Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
On Mon, 15 Nov 2004 09:16:22 -0600, Melba's Jammin'
> wrote: >In article >, wrote: >> I've never thought of making two smaller turkeys. It makes a lot of >> sense. When they go on sale next week, I may just buy a second one. >> Thanks, Carol > >Well, for the love of God, don't roast two of them just because you can. >Unless your plans have changed and you're now having dinner for 20 >instead of 2. Yeah, I wouldn't likely roast two of them, but if we can afford it, I'd like to get an inexpensive turkey or two to freeze for later in the winter (here in the Northern Hemisphere). Carol -- "Years ago my mother used to say to me... She'd say, 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' Well, for years I was smart.... I recommend pleasant. You may quote me." *James Stewart* in the 1950 movie, _Harvey_ |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > It's definitely easier to get a small carcass into a soup pot, than it > would be with Big Bird. > I bet I could cram a Big Bird carcass into my new 22-quart pressure canner, and still have room for the onion, celery, black peppercorns, parsley, and bay leaves... Bob |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > It's definitely easier to get a small carcass into a soup pot, than it > would be with Big Bird. > I bet I could cram a Big Bird carcass into my new 22-quart pressure canner, and still have room for the onion, celery, black peppercorns, parsley, and bay leaves... Bob |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > It's definitely easier to get a small carcass into a soup pot, than it > would be with Big Bird. > I bet I could cram a Big Bird carcass into my new 22-quart pressure canner, and still have room for the onion, celery, black peppercorns, parsley, and bay leaves... Bob |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> > > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > > turkey last month. A 15 lb. turkey fed 8 adults and one child using > > only one side of the bird. Everyone seemed satisfied and and never > > had to cut into the second side of bird. I think the rule of thumb > > for serving a crowd turkey is about 1/2 pound per person. > > Interestingly, the Butterball(R) Turkey Calculator calculates purchasing > one pound per person. Sales must be down. <=:-0) I had heard or read that figure years ago and always used it as a guide. However, I did a little web surfing and found several sites that suggested a pound per person. They must count on people eating a lot more turkey than I do, but the 1/2 pound per person estimate has always worked even when feeding my wife's family who are notorious carnivores. But as I mentioned earlier we fed ample portions to 8 adults and a kid at Thanksgiving and had cut into only one side of the bird. The entire second side was untouched. The bird was excellent so I wouldn't blame the quality for lack of interest. |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> > > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > > turkey last month. A 15 lb. turkey fed 8 adults and one child using > > only one side of the bird. Everyone seemed satisfied and and never > > had to cut into the second side of bird. I think the rule of thumb > > for serving a crowd turkey is about 1/2 pound per person. > > Interestingly, the Butterball(R) Turkey Calculator calculates purchasing > one pound per person. Sales must be down. <=:-0) I had heard or read that figure years ago and always used it as a guide. However, I did a little web surfing and found several sites that suggested a pound per person. They must count on people eating a lot more turkey than I do, but the 1/2 pound per person estimate has always worked even when feeding my wife's family who are notorious carnivores. But as I mentioned earlier we fed ample portions to 8 adults and a kid at Thanksgiving and had cut into only one side of the bird. The entire second side was untouched. The bird was excellent so I wouldn't blame the quality for lack of interest. |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> > > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > > turkey last month. A 15 lb. turkey fed 8 adults and one child using > > only one side of the bird. Everyone seemed satisfied and and never > > had to cut into the second side of bird. I think the rule of thumb > > for serving a crowd turkey is about 1/2 pound per person. > > Interestingly, the Butterball(R) Turkey Calculator calculates purchasing > one pound per person. Sales must be down. <=:-0) I had heard or read that figure years ago and always used it as a guide. However, I did a little web surfing and found several sites that suggested a pound per person. They must count on people eating a lot more turkey than I do, but the 1/2 pound per person estimate has always worked even when feeding my wife's family who are notorious carnivores. But as I mentioned earlier we fed ample portions to 8 adults and a kid at Thanksgiving and had cut into only one side of the bird. The entire second side was untouched. The bird was excellent so I wouldn't blame the quality for lack of interest. |
|
|
|||
|
|||
|
Melba's Jammin' wrote:
> > > > Is is if you like lots and lots of leftovers.I did our Thanksgiving > > turkey last month. A 15 lb. turkey fed 8 adults and one child using > > only one side of the bird. Everyone seemed satisfied and and never > > had to cut into the second side of bird. I think the rule of thumb > > for serving a crowd turkey is about 1/2 pound per person. > > Interestingly, the Butterball(R) Turkey Calculator calculates purchasing > one pound per person. Sales must be down. <=:-0) I had heard or read that figure years ago and always used it as a guide. However, I did a little web surfing and found several sites that suggested a pound per person. They must count on people eating a lot more turkey than I do, but the 1/2 pound per person estimate has always worked even when feeding my wife's family who are notorious carnivores. But as I mentioned earlier we fed ample portions to 8 adults and a kid at Thanksgiving and had cut into only one side of the bird. The entire second side was untouched. The bird was excellent so I wouldn't blame the quality for lack of interest. |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: > > One of those chunks has since be transformed into more turkey salad > > spread. I love it on toasted bread for lunch -- or on a cracker as a > > snack. > Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. Yum. I used to love those. Now they seem so salty. :-( > I missed that BOGO offer at Cub, but I'm not sure there's room in the > freezer for a spare turkey. There's still this week. :-) Forty-eight cents per lb, I think. > I occasionally buy cheap frozen turkeys and partially thaw them, and cut > them up like frying chickens, then refreeze in smaller packages. Sounds like too much work, and I don't want to refreeze meat that's already been frozen. >The wings are especially good to keep on hand for making "chicken" >soup when someone gets sick. I used two thighs, a vat of water, (the appropriate veggies,too) and a buncha chicken base for that last night. Now I've got more turkey to turn into spread. :-) And lots of broth. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: > > One of those chunks has since be transformed into more turkey salad > > spread. I love it on toasted bread for lunch -- or on a cracker as a > > snack. > Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. Yum. I used to love those. Now they seem so salty. :-( > I missed that BOGO offer at Cub, but I'm not sure there's room in the > freezer for a spare turkey. There's still this week. :-) Forty-eight cents per lb, I think. > I occasionally buy cheap frozen turkeys and partially thaw them, and cut > them up like frying chickens, then refreeze in smaller packages. Sounds like too much work, and I don't want to refreeze meat that's already been frozen. >The wings are especially good to keep on hand for making "chicken" >soup when someone gets sick. I used two thighs, a vat of water, (the appropriate veggies,too) and a buncha chicken base for that last night. Now I've got more turkey to turn into spread. :-) And lots of broth. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
In article >, zxcvbob
> wrote: > Melba's Jammin' wrote: > > One of those chunks has since be transformed into more turkey salad > > spread. I love it on toasted bread for lunch -- or on a cracker as a > > snack. > Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. Yum. I used to love those. Now they seem so salty. :-( > I missed that BOGO offer at Cub, but I'm not sure there's room in the > freezer for a spare turkey. There's still this week. :-) Forty-eight cents per lb, I think. > I occasionally buy cheap frozen turkeys and partially thaw them, and cut > them up like frying chickens, then refreeze in smaller packages. Sounds like too much work, and I don't want to refreeze meat that's already been frozen. >The wings are especially good to keep on hand for making "chicken" >soup when someone gets sick. I used two thighs, a vat of water, (the appropriate veggies,too) and a buncha chicken base for that last night. Now I've got more turkey to turn into spread. :-) And lots of broth. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
>Dave Smith writes:
> >>Melba's Jammin' wrote: >> >> >> Interestingly, the Butterball(R) Turkey Calculator calculates purchasing >> one pound per person. Sales must be down. <=:-0) > >I had heard or read that figure years ago and always used it as a guide. >However, I did a little web surfing and found several sites that suggested a >pound per person. Hmm, the butterball website calculates 1 1/2 pounds per person. http://tinyurl.com/5welz http://www.butterball.com/en/main_ca...p_calculator.j sp&t=Turkey%20Calculator&s0=plan_n_prep&s1=plan ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
>Dave Smith writes:
> >>Melba's Jammin' wrote: >> >> >> Interestingly, the Butterball(R) Turkey Calculator calculates purchasing >> one pound per person. Sales must be down. <=:-0) > >I had heard or read that figure years ago and always used it as a guide. >However, I did a little web surfing and found several sites that suggested a >pound per person. Hmm, the butterball website calculates 1 1/2 pounds per person. http://tinyurl.com/5welz http://www.butterball.com/en/main_ca...p_calculator.j sp&t=Turkey%20Calculator&s0=plan_n_prep&s1=plan ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
|
|
|||
|
|||
|
Dave Smith wrote:
> I had heard or read that figure years ago and always used it as a guide. > However, I did a little web surfing and found several sites that suggested a > pound per person. They must count on people eating a lot more turkey than I > do, but the 1/2 pound per person estimate has always worked even when feeding > my wife's family who are notorious carnivores. But as I mentioned earlier we > fed ample portions to 8 adults and a kid at Thanksgiving and had cut into > only one side of the bird. The entire second side was untouched. The bird > was excellent so I wouldn't blame the quality for lack of interest. I guess there is a lot of waste on a turkey, such as the carcass and the back, the mystery packet which you might or might not use to make gravy, like that. And if you have people fighting over the dark meat, or vice versa, you might want plenty of both. Just a thought. nancy |
|
|
|||
|
|||
|
Dave Smith wrote:
> I had heard or read that figure years ago and always used it as a guide. > However, I did a little web surfing and found several sites that suggested a > pound per person. They must count on people eating a lot more turkey than I > do, but the 1/2 pound per person estimate has always worked even when feeding > my wife's family who are notorious carnivores. But as I mentioned earlier we > fed ample portions to 8 adults and a kid at Thanksgiving and had cut into > only one side of the bird. The entire second side was untouched. The bird > was excellent so I wouldn't blame the quality for lack of interest. I guess there is a lot of waste on a turkey, such as the carcass and the back, the mystery packet which you might or might not use to make gravy, like that. And if you have people fighting over the dark meat, or vice versa, you might want plenty of both. Just a thought. nancy |
|
|
|||
|
|||
|
In article >,
(PENMART01) wrote: > >Dave Smith writes: > > > >>Melba's Jammin' wrote: > >> > >> > >> Interestingly, the Butterball(R) Turkey Calculator calculates > >> purchasing one pound per person. Sales must be down. <=:-0) > > > >I had heard or read that figure years ago and always used it as a > >guide. However, I did a little web surfing and found several sites > >that suggested a pound per person. > Hmm, the butterball website calculates 1 1/2 pounds per person. > http://tinyurl.com/5welz You must've put in for leftovers. :-) I'd chosen no leftovers and got a 1# per person calculation, regardless of how many people to fee. I was curious to see if I'd put into a larger # of guests if the birdy weight would go down due to there being a higher meat:bone ratio on the big guys. I stopped at 20 guests and got 20 pound birdy. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
In article >,
(PENMART01) wrote: > >Dave Smith writes: > > > >>Melba's Jammin' wrote: > >> > >> > >> Interestingly, the Butterball(R) Turkey Calculator calculates > >> purchasing one pound per person. Sales must be down. <=:-0) > > > >I had heard or read that figure years ago and always used it as a > >guide. However, I did a little web surfing and found several sites > >that suggested a pound per person. > Hmm, the butterball website calculates 1 1/2 pounds per person. > http://tinyurl.com/5welz You must've put in for leftovers. :-) I'd chosen no leftovers and got a 1# per person calculation, regardless of how many people to fee. I was curious to see if I'd put into a larger # of guests if the birdy weight would go down due to there being a higher meat:bone ratio on the big guys. I stopped at 20 guests and got 20 pound birdy. -- -Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!. "Peace will come when the power of love overcomes the love of power." -Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn. |
|
|
|||
|
|||
|
Nancy Young wrote:
> I guess there is a lot of waste on a turkey, such as the carcass and > the back, the mystery packet which you might or might not use to > make gravy, like that. And if you have people fighting over the dark > meat, or vice versa, you might want plenty of both. Just a thought. That is a good thought. Personally, I don't think there is enough dark meat on a turkey. My wife was delighted to have turkey dinners in my parents house because, like me, she loves dark meat, and everyone else prefers breast meat. Her family was the exact opposite, with most people preferring the dark meat. I suppose that since turkey has become a traditional feast meal, you do want to make sure that you have lots. And then there are the leftovers. Most people seem to like them more than I do. I am good for turkey once every few months, one meal with it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. After that, I am fed up with turkey and don't want to even see one for a few months. Having our Thanksgiving in early October instead of late November gives me that longer stretch to get over my last turkey binge. I guess I should also account for messing up the carving :-) That's where I fall down on turkey presentation. I can do the stuffing, put the bird into the oven and cook it to perfection, take it out and and let it sit while I make the stuffing. But for the life of me I cannot carve a turkey, or a chicken, without making a mess of it. The last time one I did was a little better than previous attempts. I followed the advice of one of the TV chefs, carefully removing the breast and then slicing across, as opposed to lateral slices. It was a little more presentable than usual. As for the bag of mystery meat.... I do not make giblet gravy. I used to give them to the dogs and cats. The current dogs do not get turkey in any way shape or form due to one of them having had a horrendous accident on our kitchen flour after eating turkey. If someone is taking the carcass to make turkey soup (not my favourite) they get the neck too. |
|
|
|||
|
|||
|
Nancy Young wrote:
> I guess there is a lot of waste on a turkey, such as the carcass and > the back, the mystery packet which you might or might not use to > make gravy, like that. And if you have people fighting over the dark > meat, or vice versa, you might want plenty of both. Just a thought. That is a good thought. Personally, I don't think there is enough dark meat on a turkey. My wife was delighted to have turkey dinners in my parents house because, like me, she loves dark meat, and everyone else prefers breast meat. Her family was the exact opposite, with most people preferring the dark meat. I suppose that since turkey has become a traditional feast meal, you do want to make sure that you have lots. And then there are the leftovers. Most people seem to like them more than I do. I am good for turkey once every few months, one meal with it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. After that, I am fed up with turkey and don't want to even see one for a few months. Having our Thanksgiving in early October instead of late November gives me that longer stretch to get over my last turkey binge. I guess I should also account for messing up the carving :-) That's where I fall down on turkey presentation. I can do the stuffing, put the bird into the oven and cook it to perfection, take it out and and let it sit while I make the stuffing. But for the life of me I cannot carve a turkey, or a chicken, without making a mess of it. The last time one I did was a little better than previous attempts. I followed the advice of one of the TV chefs, carefully removing the breast and then slicing across, as opposed to lateral slices. It was a little more presentable than usual. As for the bag of mystery meat.... I do not make giblet gravy. I used to give them to the dogs and cats. The current dogs do not get turkey in any way shape or form due to one of them having had a horrendous accident on our kitchen flour after eating turkey. If someone is taking the carcass to make turkey soup (not my favourite) they get the neck too. |
|
|
|||
|
|||
|
Nancy Young wrote:
> I guess there is a lot of waste on a turkey, such as the carcass and > the back, the mystery packet which you might or might not use to > make gravy, like that. And if you have people fighting over the dark > meat, or vice versa, you might want plenty of both. Just a thought. That is a good thought. Personally, I don't think there is enough dark meat on a turkey. My wife was delighted to have turkey dinners in my parents house because, like me, she loves dark meat, and everyone else prefers breast meat. Her family was the exact opposite, with most people preferring the dark meat. I suppose that since turkey has become a traditional feast meal, you do want to make sure that you have lots. And then there are the leftovers. Most people seem to like them more than I do. I am good for turkey once every few months, one meal with it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. After that, I am fed up with turkey and don't want to even see one for a few months. Having our Thanksgiving in early October instead of late November gives me that longer stretch to get over my last turkey binge. I guess I should also account for messing up the carving :-) That's where I fall down on turkey presentation. I can do the stuffing, put the bird into the oven and cook it to perfection, take it out and and let it sit while I make the stuffing. But for the life of me I cannot carve a turkey, or a chicken, without making a mess of it. The last time one I did was a little better than previous attempts. I followed the advice of one of the TV chefs, carefully removing the breast and then slicing across, as opposed to lateral slices. It was a little more presentable than usual. As for the bag of mystery meat.... I do not make giblet gravy. I used to give them to the dogs and cats. The current dogs do not get turkey in any way shape or form due to one of them having had a horrendous accident on our kitchen flour after eating turkey. If someone is taking the carcass to make turkey soup (not my favourite) they get the neck too. |
|
|
|||
|
|||
|
Nancy Young wrote:
> I guess there is a lot of waste on a turkey, such as the carcass and > the back, the mystery packet which you might or might not use to > make gravy, like that. And if you have people fighting over the dark > meat, or vice versa, you might want plenty of both. Just a thought. That is a good thought. Personally, I don't think there is enough dark meat on a turkey. My wife was delighted to have turkey dinners in my parents house because, like me, she loves dark meat, and everyone else prefers breast meat. Her family was the exact opposite, with most people preferring the dark meat. I suppose that since turkey has become a traditional feast meal, you do want to make sure that you have lots. And then there are the leftovers. Most people seem to like them more than I do. I am good for turkey once every few months, one meal with it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. After that, I am fed up with turkey and don't want to even see one for a few months. Having our Thanksgiving in early October instead of late November gives me that longer stretch to get over my last turkey binge. I guess I should also account for messing up the carving :-) That's where I fall down on turkey presentation. I can do the stuffing, put the bird into the oven and cook it to perfection, take it out and and let it sit while I make the stuffing. But for the life of me I cannot carve a turkey, or a chicken, without making a mess of it. The last time one I did was a little better than previous attempts. I followed the advice of one of the TV chefs, carefully removing the breast and then slicing across, as opposed to lateral slices. It was a little more presentable than usual. As for the bag of mystery meat.... I do not make giblet gravy. I used to give them to the dogs and cats. The current dogs do not get turkey in any way shape or form due to one of them having had a horrendous accident on our kitchen flour after eating turkey. If someone is taking the carcass to make turkey soup (not my favourite) they get the neck too. |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol > -- > "Years ago my mother used to say to me... She'd say, > 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' > Well, for years I was smart.... I recommend pleasant. You may quote me." > > *James Stewart* in the 1950 movie, _Harvey_ I always get a 20-pounder. Even if it's just me. Then I have food for a month. Even with company - I've had up to 13 people for Tday - I have lots of leftovers - enough for weeks. I used to always make turkey noodle soup, with homemade noodles, with the carcass after I had removed all the good meat for various other uses. However last year for some reason I got sick of my turkey noodle soup pretty fast. This year I'm going to make a turkey chowder from a recipe I found in one of my New England cookbooks (I think it was put out by Yankee Magazine). It will be something different for a change. Sounds really yummy. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol > -- > "Years ago my mother used to say to me... She'd say, > 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' > Well, for years I was smart.... I recommend pleasant. You may quote me." > > *James Stewart* in the 1950 movie, _Harvey_ I always get a 20-pounder. Even if it's just me. Then I have food for a month. Even with company - I've had up to 13 people for Tday - I have lots of leftovers - enough for weeks. I used to always make turkey noodle soup, with homemade noodles, with the carcass after I had removed all the good meat for various other uses. However last year for some reason I got sick of my turkey noodle soup pretty fast. This year I'm going to make a turkey chowder from a recipe I found in one of my New England cookbooks (I think it was put out by Yankee Magazine). It will be something different for a change. Sounds really yummy. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
|
|
|||
|
|||
|
Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol > -- > "Years ago my mother used to say to me... She'd say, > 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' > Well, for years I was smart.... I recommend pleasant. You may quote me." > > *James Stewart* in the 1950 movie, _Harvey_ I always get a 20-pounder. Even if it's just me. Then I have food for a month. Even with company - I've had up to 13 people for Tday - I have lots of leftovers - enough for weeks. I used to always make turkey noodle soup, with homemade noodles, with the carcass after I had removed all the good meat for various other uses. However last year for some reason I got sick of my turkey noodle soup pretty fast. This year I'm going to make a turkey chowder from a recipe I found in one of my New England cookbooks (I think it was put out by Yankee Magazine). It will be something different for a change. Sounds really yummy. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Linear Mode
