How Do I Make A Turkey That’s Different
I need help! I’m all turkey-ed out. This is not normally a problem; I would ordinarily just stop cooking turkey. This year, however, we have several reasons for cooking more than our usual number of turkeys.
One reason we’re over-indulging in turkey is because we have more gatherings than we usually do over the Holidays. With so many family members all over the globe, our Holiday meals are scattered throughout the season, trying to accommodate as many family members as possible. And everyone likes turkey best.
The second reason we’re cooking a lot of turkey this year is the budget. Turkey is cheap, cheap, cheap. Our budget can really use the help, and cooking a turkey seems like the best way to get the most out of our money at this time of year. What with a-million-and-one leftover dishes and boiling the bones for turkey broth, turkey is our frugal choice; we can eat for another month for next to nothing.
Here’s my dilemma – I need to be creative when cooking yet another turkey. It won’t do to start suffering from turkey-fatigue too early in the season. I would be very happy to find some great marinades, maybe some grilling tips, or any unique method of cooking a turkey. I have considered buying two smaller turkeys to cook at the same time just so they can each have a different style or flavor.
What sort of flavors, spices, marinades, or glazes have you used to perk up your Holiday turkey?
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December 15th, 2008 at 7:09 pm
Try making mole, the festive Mexican classic. You can use a whole turkey if you want, or a turkey breast, or even leftovers from a previous turkey. It looks most festive if you make a heaping platter of the cooked, shredded meat and a gravy boat of the mole sauce. Mole is a rich, dark, velvety smooth sauce with a complex flavor that includes chile and chocolate. You can buy it in jars or in tubs of paste (this option is better) and it just needs to be heated with chicken (or turkey!) stock and whisked until smooth. A pot of white rice, fresh hot corn tortillas, and a platter of fresh green onions, cilantro and sliced red onions makes a lovely colorful table.
April 20th, 2009 at 6:20 am
Have you tried Roasted Turkey. It sounds like the original but is just roasted superficially and the flavor remains the same.