j biesinger
TVWBB Platinum Member
So the setting for this years thanksgiving dinner is to be an apartment in greenwich village nyc, and its to be prepared upon return from watching giant inflatable underdogs and stuff. Since time and space are limited I decided to do a lot of prep ahead of time and to make things a bit non-traditional given the setting.
Last saturday and sunday I boned out two 11 pound fresh turkeys, sending about 6 pounds of dark meat to my new grinder for a batch of turkey sausage with dried tart cherries (from Ruhlman's Charcuterie).
The carcass went to the stock pot while the livers (almost a pounds worth) went to the fry pan for a batch of mousse (with a bit of flaming brandy)
Monday was spent making a chestnut stuffing for the breast. I based this on a Mario Batali recipe, so it had some prosciutto and parm in it.
here's the breasts butterflied, pounded, and brined:
Stuffed:
and rolled:
more to come.
Last saturday and sunday I boned out two 11 pound fresh turkeys, sending about 6 pounds of dark meat to my new grinder for a batch of turkey sausage with dried tart cherries (from Ruhlman's Charcuterie).
The carcass went to the stock pot while the livers (almost a pounds worth) went to the fry pan for a batch of mousse (with a bit of flaming brandy)
Monday was spent making a chestnut stuffing for the breast. I based this on a Mario Batali recipe, so it had some prosciutto and parm in it.
here's the breasts butterflied, pounded, and brined:
Stuffed:
and rolled:
more to come.