aisling wrote:
how long does it take to defrost a 16lb turkey?
Being a musician, I usually have about four quid a week to live on - with the current exchange rate, that's about 150 of your American "bucks".
Being a paragon of gumption and frugality, I am apt to buy the cheapest meat possible from our local organic butcher and turn them into meals fit for a king.
This week I bought a HUGE turkey carcass which the butcher had been using to supply breast meat, and boiled it up for stock. It yielded about 3 pounds of good leg/breast/wing meat and at least a gallon of excellent turkey stock.
So - yesteday I chopped up four large onions and 2 large
bulbs of garlic, 10 large carrots, a bunch of celery, 1 large red pepper and a couple of courgettes. [Zuccini to you lot.] I then fried the veg in an inch of best virgin olive oil.
Then I added 4 lbs of chopped potatos, 1 large swede, some more carrots, and a huge slug of red wine. I poured in the turkey stock and added loads of Worcestershire Sauce [Lea and Perrins], dark soy sauce, lots of black pepper and a bit of salt.
I left this on a very low heat for 24 hours and today I added a whole chopped savoy cabbage and some chick peas.
Finally, I adjusted the seasoning and brought the pan to the boil.
Et voila!
A huge pot of organic turkey stew, a bowl of which I am just waiting to cool as I type. It looks and smells delicious and... wait a sec....
... tastes like heaven too.
I think we should turn this thread over to turkey recipes instead of listening to bullshit n00bs talking about other bullshit n00bs.
Bon appetite.
thats well funny
no not me........
