comment by kleinbl00

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kleinbl00 · 5023 days ago · link · · parent · post: Why I spend $7/lb on Thanksgiving

We had a Spanish Black last year, as well as an American White. Both were free-range, both were killed on Tuesday, picked up on Wednesday and cooked on Thursday. Both lived up at Healthy Family Farms in Santa Maria, where they ran around and ate bugs. Both turkeys dusted the shit out of the Butterball you buy at Safeway; I mean, it wasn't even a comparison.

But the Spanish Black was miles above the white...

...even though we brined the white.

Spanish Black is like eating pheasant. It's fucking delicious. The drumsticks actually have those groovy "not-bones" you get in muscle when you actually use it, like you see on game.

We had a 12 lb turkey and a 11 lb turkey and 15 people over. And the turkey was gone by Friday afternoon. My dad's girlfriend ate four wings, right there at the table.

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thenewgreen · 5016 days ago · link ·

And this year?

+discuss+discuss

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kleinbl00 · 5015 days ago · link ·

22lb. Spanish Black. Fuckin' A that thing was delicious. My wife took a picture, but she hasn't sent it to me.

+discuss+discuss

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thenewgreen · 5015 days ago · link ·

Sounds great, glad you enjoyed it. This was my first year having a "deep fried" turkey. It was actually very moist but I think I still prefer a more traditional preparation. We are new to the area where we live and celebrated with some new friends at their house. We were at their culinary mercy but thankfully, they prepared some great dishes, and some awesome cocktails. All in all, a great meal. I brought the "bar" and luckily have some leftovers. Looks like instead of turkey sandwiches, I'll be having some Corpse Revivers and Gin Fizz's tonight. -I'm not complaining.

+discuss+discuss

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kleinbl00 · 5015 days ago · link ·

Never had a deep-fried turkey. I've never had difficulty getting a delicious bird without, though. The trick is brining. You soak that sucker out on the back porch starting about noon the day before, keepin' him nice'n'icy. Then you put him in the oven about 9, lightly tented in foil. Then an hour later you baste him with his own juices from the pan, then you put about a shot glass of mead on him. Repeat every hour or so until he's done, take him out, make sure all your other shit is gonna be done in 15 min or so, pop him back in to warm him up, and serve it all at once while it's hot.

+discuss+discuss

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thenewgreen · 5015 days ago · link ·

We bought the house we are in largely for it's kitchen. Next year I hope to host a gathering for thanksgiving. That said, maybe we'll have to cook a holiday meal in an off season month, just for the he'll of it.

I cooked a turkey in college and injected it with blueberry chutney before hand. It was delicious but all the meat was a purply blue color. -a bit off puting. The brineing is a good call.

+discuss+discuss

thenewgreen · 5022 days ago · link ·

Sounds fantastic. Why shouldn't your thanksgiving turkey hold the same reverence as a special bottle of wine, glass of scotch or fine cigar? There's absolutely no doubt that there is a huge difference between the highest quality turkey and the industrially raised ones. I've had both too. One side of my family is extremely thoughtful when it comes to food. The other is extremely (cost sensitive).... cheap.

The cheap years suck.

[edit] I've never had a "Spanish Black" or a California raised turkey but I've enjoyed some nice, humanely raised farm raised local Toms. -Fine stuff.