This year I went fancy and got a 'wild turkey' from a local farm, described as having "a more refined taste and contain less fat than the domestic turkeys". After googling I'm not sure what to do with it. Search results for wild turkeys say it can be dry, tough, gamey and should be treated differently, but those are from hunters and my bird may not be that wild. [more inside]
How do I cook the best turkey (and) and fixings meal for just myself (for a whole weekend)? I'm basically going to put on some Abba, and eat like crazy this weekend. So tell me how I can make the best Thanksgiving turkey and sides! Oh, this is anonymous because I am a vegetarian for moral reasons. Also, I prefer to limit it to just one type of animal, so no bacon wrapped shrimp. Probably no bacon wrapped shrimp. Recipes of good sides preferably not using just turkey.
We decided to do turkey parts this year, instead of a whole bird, and could only find a boneless skinless turkey breast for the white meat portion of our Thanksgiving meal. How do we cook it? [more inside]
I need more ideas for how to spice up/flavor my turkey meatloaf muffins. [more inside]
what should i do with two turkey legs? [more inside]
Thanksgiving with a twist: I'm looking for recipes that contain "Thanksgiving-y" and "Christmas-y" ingredients (turkey, sweet potatoes, cranberries, pumpkin, pecans, etc.) but that aren't traditionally "Thanksgiving-y", as a whole. Perfect example: sweet potato salsa [more inside]
Please share your best recipes for leftover turkey. [more inside]
I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste". [more inside]
TurkeyFilter: Last night I tested this year's turkey recipe, and it was a failure. I usually make a maple syrup/butter/broth reduction and use that and cheesecloth to make a wonderful bird - 4 years running. This year, though, I have to make a kosher bird as the meal will be held at a kosher family member's residence. The olive oil-based recipe I tried left the skin dry and soggy at the same time - not an easy feat - and the bird was OK but not special. We've deep-fried before to great results, and I assume peanut oil is kosher; should I adjust for another type of non-butter fat (would margarine work? olive oil certainly didn't) or just bite the bullet and deep-fry?