Thursday, November 28, 2013

Turkey. Day.

     I spent about four hours in the kitchen, though twenty minutes of it was making coffee and enjoying a cuppa' and a bowl of cereal.

     The remainder?  Turducken with mushrooms, "popcorn" asparagus, green salad, mashed skin-on russet potatoes and bacon/onion/Surry sausage gravy.  Plus a nice glass of mead.
Artsy version [TAMFOTO]
     Photo may has followed.

A clearer view [TAMFOTO]
     It was dee-lish.  Adding a chopped-up Surry sausage to the gravy pan (and as a source of some of the hot fat) was an interesting addition.  I put a package of mushrooms around the turducken for the last half-hour, and kept it basted with butter for the last forty-five minutes or so.

     Dessert?  Who has room?  Tam and I watched a couple of Season 2 Venture Brothers episodes, laughed like madwomen, and we'll both be napping soon, possibly accompanied by one cat each.  If I stake out the window seat (where sunlight is streaming in), I may get both cats all to myself.

     As ever, Farmmom gets credit for any success I have with gravy: I'm just following her advice.

8 comments:

  1. I am jealous! And working...

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  2. Farmmom knows her stuff. I use the same method, and if I can do it any other great ape can. (Although today, with a puddle of bird broth in the roaster, I used that instead of milk for the liquid.)

    Whose mead did you have? Commercial or homebrew?

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  3. It was some mead she got for her birfday from Brigid, who picked it up from here: http://newdaymeadery.com/

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  4. Making the gravy isn't hard after you get it figured out. Maybe someday I can convince Roberta to come out with Tam and have a day or two playing with guns and food! :D

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  5. Farmmom, I get really nervous away from home. But thank you for the offer!

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  6. I shall be forwarding my cardiologist's bill.

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