thanksgiving menu and methodology, zambini style.
, bone out turkeys, breast halves, and four piece dark meaT, USE BONES FOR STOCK.
BRINE: ( see my new quick brine recipe and method located further along in this thread)
use roasted bones and veggies cover with water bring to a boil and then simmer on low overnight, around 6 hours.
strain and bring liquid to a quick boil.
then remove from heat.
this stock you can now use for gravy and for braising your dark meat.
1 Lb bag of cranberries, one cup sugar, one cup sweet white wine.cHENIN BLANC, MUSCAT as an example.
flavoir with, favorite liquor, (grandmarinier)(2 ounces, i use port )
bring to slow boil over low heat, covered first 30 minutes.
45 minutes to an hour total
prepare roasting pan with carrots, celery, onion, oranges and apples, all diced, all oiled and seasoned with rosemary and tarragon.
roast all veggies at 425 for 10 minutes, place turkey pieces on top , then roast or hot smoke for 45 minutes.
braise dark meat pieces in roasted veggies and stock, for 30 additional minutes.
Pull breasts at 140 internal temp.
USE 3 BREAD TYPES, HERB LOAF, MARBLE RYE, SOURDOUGH.
cut and cube to stand at room temp overnight.
fine dice carrot, cerery, onion, garlic, sautee.
add medium dice apples, pears, (both skinned)
craisins,pecans and chopped black olives. mix in large bowl with dried bread (croutons).
add STOCK and mix to a mashed potato consistency.
spread into a greased pyrex / glass pan, , bake at 450 for half hour, roasted, moist, mixture, turn and redistribute as needed.
dice assorted mushrooms, sautee in garlic, onion and a splash of stock, reduce and set aside.
roux thickened stock, add mushrooms, simmer.