remember these things from Dec 2014? Imagine those, but instead of cherry pie filling, I used refried beans and ground chicken and taco seasonings. And instead of croissants, I used pizza dough. And instead of glaze, I used egg wash and garlic salt.
remember these things from Dec 2014? Imagine those, but instead of cherry pie filling, I used refried beans and ground chicken and taco seasonings. And instead of croissants, I used pizza dough. And instead of glaze, I used egg wash and garlic salt.
Thanksgiving Dinner - AWESOME Turkey. Brined. About the 3rd time we've done it this way:
Kitty LOVES turkey. She got a bit of it.
Recipe used was this one. Brined for about 9-10 hours. I've heard from others that if you brine too long the meat gets... weird. Never been a problem for us, but a warning to NOT put it in at 10pm one night, then out at 2pm the next day. TOO long, and my sister reported a "not great" texture. If you're doing that recipe yourself, if the container fits in the fridge, just do that overnight (less worry about temperature), and first thing in the morning dump the liquid, and put the turkey right back in the fridge (still in that container) until you're ready to roast later.
The rest of it was Mashed Yams with Maple Syrup and butter, steamed carrots, Peas, Brussel Sprouts with Bacon, Pickled Beats & Dill Pickles, Chunky Cranberry Sauce, and finally Pan Gravy.
I've heard from others that if you brine too long the meat gets... weird. Never been a problem for us, but a warning to NOT put it in at 10pm one night, then out at 2pm the next day. TOO long, and my sister reported a "not great" texture.
We did the recommendation of simering the potatoes in the pan juices while the leg rested. All we did off-recipe for them is that we made sure the roasting pan was boiling on the stovetop with the potatoes in it before putting it back in the oven. The lamb was fine covered for the half-hour. We took the extra step of throwing a tea towel on top of the foil to keep it extra warm, and put it in the microwave. Not keeping the microwave on, but we've found it a convenient "sealed box" to keep resting meat away from our cats! The next time we do this though, we'd do 525f instead of 550 though. Was SLIGHTLY excessive in our opinion for that first sear.
The flavour of the lamb was also helped by the fact that it was raised less than 2 hours away from us. We got it via a friend-of-a-friend, as opposed from Australia or New Zealand, where most of the stuff in our stores tends to come from, pre-frozen in VERY small portions. I'm sure it's delicious if you live there and it's fresh, but not at this distance!
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