Turkey Parts in a Hurry
This turkey recipe caters to the cook who doesn’t want the whole bird but only parts of it. If all you want is a breast and some thighs and legs, this recipe is for you. I am writing this post for people who don’t have the time for an elaborate dinner but still want to have a tasty feast with about four hours of prep and cooking time. It does require a little planning.
I came across this recipe last May when I wanted to make a traditional American feast for my German relatives who came to visit. Whole Foods whole turkeys were very expensive, but they had turkey parts on sale. I always either dry rub or brine turkey meat for tenderness and flavor. In this recipe from epicurious.com the turkey parts are brined overnight in a salt and spice mixture. Put the parts in a sturdy large resealable zip lock plastic bag and add the ingredients. Voila, the next day you dry the turkey parts and roast them for about one and a half to two hours. Now it is up to you to make the side dishes of your choice or have Aunt Mary bring her jelly salad .
Of course for me it is not turkey day until I have cranberry sauce, chestnut stuffing, and a lot of gravy.
My husband and I spent a weekend in our little cabin in the Sierra Nevada. I love to cook in my tiny kitchen so I decided to make him and his oldest friend an early Thanksgiving dinner because I am leaving for Germany on Sunday. On Thanksgiving I probably will be eating duck instead of turkey. I was pressed for time and used a bread mix for the stuffing and bought peeled and roasted chestnuts. By not having to roast and peel chestnuts my stuffing was easier to make.
Even though I often use prepackaged broth for my turkey gravy and stuffing I prefer to make my own. This can be done weeks ahead and frozen. In my humble opinion a homemade broth will make or break the gravy or stuffing. When I do a whole turkey I use the stomach and gizzard from the turkey for the gravy. This time I bought turkey wings. I always freeze all my leftover green veggies like the white leek ends, the tops of green onions, mushroom stems, and other greens to use in my stock. It’s great for any stock. I made the sauce while the turkey was cooking and added the pan juices later.
Of course you can check out my whole turkey recipe which I have been making for years. If you have time try my cranberry ketchup, it is great on leftover turkey sandwiches. Oh, and don’t forget to freeze some extra packages of cranberries so you can have a feast in May.
I wish you all a relaxing and peaceful Thanksgiving with a lot of good food and company.
I usually use three to four drumsticks and one large turkey breast on the bone which will make six to eight servings. This time I used two humongous drumsticks that my husband brought home.
Leave a Reply.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.