What's that you're eating?

sgt1372 said:
It's that time of year when they sell turkeys for pennies on the $ and when I buy a full sized turkey to roast, even though I don't celebrate TG with anyone anymore but the turkeys are cheap, so, of course, I had to buy an 18#er.

Had to spend $25 min to get a turkey for 39 cents/# (down from $1.99/#). Already bought 2 salmon fillets for about $6/# but they weren't on sale anymore. However, I haven't bbq'd beef ribs myself for awhile, so I bought a roughly 5# rib plate for about $8/# which cost about $39.

I'm not sure It was really worth it but I know I'll enjoy cooking & eating them. LOL! ;)

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Going to roast the turkey 1st. It's defrosting in the cooler now & will be ready tomorrow morning. It will yield a lot of meat & I'll use the trimmings to make at least a gallon of turkey broth, at least part of which I'll use to make jook with the remaining meat remnants.
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Jook?
 
clinton1 said:
Awesome, sounds delicious....need to try!
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There are all kinds of jook "recipes" online but it's really just matter of boiling rice in water (or broth) until the rice reaches the desired consistency. However, in order to do this "well," the devil is in the details. Experience matters but rice & water are cheap. So, feel free to experiment. ;)

Instead of water, jook can be made with any light broth -- shrimp, fish, chicken or turkey -- and it's common among Asian families to make a turkey broth with the turkey carcass during Thanksgiving. It's a way to use everything and not waste anything.

One way to do that is to separate the turkey into its respective parts (breast, legs & wings) as I did here . . .

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and then braise the remainder of the carcass raw (before roasting) in a big pot of water with just ginger & salt for flavor.

You can still roast the entire turkey by spatchcocking it instead of separating it into it's various parts, if that's what you prefer.

I decided to make a typical roasted turkey broth (instead of the lighter broth mentioned above), which involved browning the carcass then adding a mirapoix of celery, onions & carrots & then adding water & simmering the works for a couple of hours, as I did here:

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So, now I'm going to roast or braise the breast/legs/wings separately, as desired/needed, and then make a gravy (with a roux of flour & butter) out of the roasted turkey both to serve w/the various parts. Here's the 8 qts (2 gallons) of roasted turkey broth that I made:

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However, the roasted turkey both is too dark & strong to use to make jook. So, I'd just use water to make some jook and then top a bowl of it with the turkey meat that I picked off the bones. Here's 1# of picked meat that I have available to use:

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I can also make a turkey spread by mixing the picked meat together mayo, chopped celery & maybe some chopped capers & olives too. Just spread on some sliced bread of your choice w/some lettuce & sliced tomatoes, if you like, or just roll some up in a flour tortilla for a quick sandwich or wrap.
 
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Grasshopperglock said:
Spaghetti time again.

Same recipe and cooked the same for 5+ hours. This time, the full recipe because I want to make enough sauce for three to four meals.

I believe we some Italian sausage. So that'll be the meat. That or ground beef.
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Outside myself smelling this sauce half the day. The woman just walked through the front door. Saying it smelled like pepperoni pizza in the house.

Most excellent.

All that's left is boiling some noodles.
 
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