So far outside the box you can't even see the box from here.
Saturday, December 22, 2018
Twenty pound turkey for two
Some people complain that it's hard to cook for just two. No it isn't. I just cooked a twenty pound turkey for the lovely wife and I.
Obviously we didn't eat the whole twenty pounds. So why cook so much turkey? Where else can you get meat for $0.69 a pound? Sure there's some waste, accounting for bones and other parts, but it's still a deal.
Now I have lots of leftovers for other meals. My oven roasted turkey compares very favorably with turkey cold cuts. Not only is it cheaper, it's a lot less processed. The flavor is much better too.
I think it's worth it for the soup alone. A twenty pound turkey makes a heck of a lot of amazing soup. Right now the bones are simmering along on the woodstove. Then there's the boat load of gravy. It might not be the healthiest thing, but a small amount adds amazing flavor to a hot turkey sandwich.
A lot of people are intimidated with the idea of cooking such a big bird. It's not that hard. If I can do it in a wood cook stove, anybody can cook one. The key is to have a good meat thermometer. Cooking in my woodstove can be uneven. If you keep turning the bird every hour or so it will cook more evenly. Then test the temperature in a number of places. Don't rely on the cheap pop up thermometers that come come with a lot of birds. There are plenty of helpful hints in cookbooks and on-line to guide you. Don't let them intimidate you. As long as all the meat reaches the proper temperature, you are good. Sure, basting, seasoning, and covering parts of the bird in foil can help, but it's hard to totally ruin a bird.
This is the time of year when deals on turkeys can be had. If you've got a freezer, now is the time to stock up.
I live in an area of NH known as the Great North Woods. I'm in my dome-i-cile out in the county with my lovely wife and a varying number of family and friends
-part red neck, part hippie but all country. Experimenting and enjoying the adventure of life.