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View Diary: KosAbility: The Post-Holiday Post-Mortem and then... (41 comments)

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  •  recipe sounds interesting if not trouble to post? (3+ / 0-)

    and for whatever it may be worth, i discovered in a desperate last-gasp attempt to avoid needing to pay the costs, that a hefty dose of Simple Green down the drain loosens and slides things past each other & clears the drain when you'd think it really must have a professional come see to it.

    (worked on toilet, too, a few years later.  no uncooperation from either of them ever since!)

    •  Alexandra's Turkey Recipe (3+ / 0-)

      This is somewhat adapted from a medieval recipe, but it works beautifully as is on either a chicken or a turkey.

      You need a deep roasting pan. This is ideally done in an electric turkey roaster, but if you can come up with something similar to hold the bird, there you go. You will need to be able to put a reasonably tight lid on it, or put foil on it to create one.

      Remove giblets and anything else from inside the bird. Quarter a lemon and push the quarters into the bird. If a turkey, follow with a few sprigs of fresh rosemary, sage, and thyme, loosely wadded up in the hand.

      Create a bed for the bird to lay on by cutting up about equal amounts of carrots, celery, and onion. You don't have to use a great deal of precision here. If desired, add some garlic to taste. (I always add two cloves, but I'm aware some poor misguided people dislike garlic.(grin))

      Place the bird in the pan, breast down, and pour a half bottle (chicken) or full bottle (turkey) of good white wine, something not too grassy or oaky. Cover tightly. Roast at 350 for however long per pound the bird needs to go. Dark meat should reach 160 degrees.  Rest the turkey for about thirty minutes before carving.

      PLEASE NOTE: This does not produce a pretty brown bird. On the other hand, it produces a surpassingly tender, moist bird with some really excellent pan gravy. I can usually just cut round the edges, slide a hand under, and take the breasts off whole to slice on a cutting board, it's that tender.

      When you come to find how essential the comfort of a well-kept home is to the bodily strength and good conditions, to a sound mind and spirit, and useful days, you will reverence the good housekeeper as I do above artist or poet, beauty or genius.

      by Alexandra Lynch on Sun Dec 01, 2013 at 07:50:57 PM PST

      [ Parent ]

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