Thanksgiving Turkey

[chefjpaul]

First time in 15 years I don't have to work....and not cook.....at least for now, I'm trying to stay out of the kitchen.

Besides my staff and i made well over 250 pies, 50 turkey's plus all the traditional stuff.

Now, if I was going to cook a bird at home, 1st- brine it all!!!

Then I'd confit the legs and thighs in duck fat, slow roast the breast on bone with birch syrup. Make a sauce with the innards and kneck with a tad bit of demi glace.

 

[Chrisfish]

Thank YOU!!!

Finished up a couple desserts and prepping the sides now .... whew I am tired!!

Don't mind the crack .. ugh!

Quit showing off please

 

[helen ann]

Or just boil them and the skin will come right off

really?!?!?! So if I boil up tonight and remove the skin and let dry a little and them toss in the frig until I make tomorrow!?!?!

 

[Chrisfish]

A crack just means it's homemade :) They look delicious.

I'm actually going to be alone tomorrow, so I was thinking of a nice hearty bowl of Chex Mix or some Saltines. LOL!

I do like Chex mix

 

[Chrisfish]

really?!?!?! So if I boil up tonight and remove the skin and let dry a little and them toss in the frig until I make tomorrow!?!?!

Sure can! I did mine this afternoon. One thing less to do and easier than peeling. And I love sweet potatoe casserole

 

[helen ann]

Sure can! I did mine this afternoon. One thing less to do and easier than peeling. And I love sweet potatoe casserole

Goodness why didn't someone tell me this before ... need a minute ... going to boil up some water.

 

[chefjpaul]

This is where my stove was yesterday....no cooking at my house as it is getting a renovation on Monday, so might as well paint the new tank parts.

Ill just enjoy your turkey's

 

[Chrisfish]

Goodness why didn't someone tell me this before ... need a minute ... going to boil up some water.

Do you have a good recipe?

 

[Lionfish Lair]

I don't boil my sweet potatoes.

I do like Chex mix

It's the extra special bold flavor :-)

 

[helen ann]

I don't boil my sweet potatoes.



It's the extra special bold flavor :)

bake them?

 

[chefjpaul]

bake them?

Cardinal sin to boil any vegetable to a chef.... roast, roasted, roasting

 

[helen ann]

Cardinal sin to boil any vegetable to a chef.... roast, roasted, roasting

ok, so just what ... roast in oven at 350 until soft?;)

 

[chefjpaul]

ok, so just what ... roast in oven at 350 until soft?;)

Depending on the vegetable.

I prefer a little higher, like 425, olive oil (not extra virgin), kosher salt.

Just roast and turn until nice and caramelized. Pretty any winter vegetable. Just don't have to many things in oven at once or they'll steam themselves.

 

[helen ann]

Depending on the vegetable.

I prefer a little higher, like 425, olive oil (not extra virgin), kosher salt.

Just roast and turn until nice and caramelized. Pretty any winter vegetable. Just don't have to many things in oven at once or they'll steam themselves.

this is sweet potatoes for a casserole? that I will leave in frig over night until I complete prep tomorrow.
I would still use the above?

 

[chefjpaul]

this is sweet potatoes for a casserole? that I will leave in frig over night until I complete prep tomorrow.
I would still use the above?

I would. You'll get better flavor from the potatoes. Best trick is to make sure all the cuts are relatively the same size to cook evenly.

 

[Lionfish Lair]

I BBQ them to eat them as is. I've never had sweet potato pie or tried a casserole with them.

 

[helen ann]

I would. You'll get better flavor from the potatoes. Best trick is to make sure all the cuts are relatively the same size to cook evenly.

ok, so just cut them into equal size rub with a lil olive oil and salt and back at 425 until soft?
Sorry to be a pain!;):rolleyes:

 

[chefjpaul]

ok, so just cut them into equal size rub with a lil olive oil and salt and back at 425 until soft?
Sorry to be a pain!;):rolleyes:

Yeah, exactly.
If they start getting to caramelized, just turn oven down to 300 to finish until desired texture.

And no worries, I teach food techniques to a very large staff every day. Only thing I enjoy besides the reef

 

[chefjpaul]

I also highly recommend brussels sprouts that way, it makes the haters love them.

 

[helen ann]

Yeah, exactly.
If they start getting to caramelized, just turn oven down to 300 to finish until desired texture.

And no worries, I teach food techniques to a very large staff every day. Only thing I enjoy besides the reef

Thank You!!! Going to do that now!!! Thanks again! :);)