Slaughtered three turkeys over weekend. Made fried turkey two days ago. It was tough. Put extras in fridge, decided to sous vide the uncooked parts (17 hours). Today fried the SV parts then made paprikash with both batches. Less tough than before, but not there yet. 24 hours?
-
Show this thread
-
Also broke down the other two turkeys. Vac sealed 6 bags of meat. Now to make stock. Roasting all three carcasses...and pulled out two more preroasted carcasses from freezer (from Thanksgiving). This is why I have 10 and 20 gallon stockpots.
1 reply 0 retweets 1 likeShow this thread -
Everything goes in: feet, hearts, necks (left on bird), wing tips. ...well, everything i don't feed the dogs. They each get a foot (and a head, on slaughtering day). Even the crop, full of grass & grain. Maillard reaction don't discriminate. Plus a half dozen big farm onions.
2 replies 0 retweets 0 likesShow this thread -
Last year I made gallons and gallons of pumpkin soup, but this year - even though the pumpkin crop was bigger - I have less on hand, because we ate more (found new recipes!), and a TON to pigs (well, not a ton...but a good fraction of a cubic yard).
1 reply 0 retweets 1 likeShow this thread
Also pulled the livers on slaughter day when have been soaking in milk since. Fried w onions and freezing for later. Then fed the wood boiler. Now sitting down.
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.