I use that same stock recipe. So yummy! I used it as the base for cheddar turkey broccoli soup, and I have lots of stock frozen from Thanksgiving just waiting to be soup on a cold winter's day.
Lard: Pete & Jen's Backyard Birds sells excellent lard at their store in Concord, much better quality than what you get at Market Basket. You can also order it from Farmers to You (www.farmerstoyou.com), though they require a minimum order of $40.
Duck fat, duck fat... I just saw a recipe last week that called for duck fat. Dang, that's going to bug me until I remember it.
Brining is very tricky if you're using a frozen turkey because they are generally injected with a saline solution to prevent them from drying out. So that's salt on top of salt. Brining a fresh turkey, on the other hand, is maaaaaarvelous. Also, remember to rinse a brined turkey thoroughly, inside and out, before roasting. That will cut the salt content a lot.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2013-12-19 06:48 pm (UTC)Lard: Pete & Jen's Backyard Birds sells excellent lard at their store in Concord, much better quality than what you get at Market Basket. You can also order it from Farmers to You (www.farmerstoyou.com), though they require a minimum order of $40.
Duck fat, duck fat... I just saw a recipe last week that called for duck fat. Dang, that's going to bug me until I remember it.
Brining is very tricky if you're using a frozen turkey because they are generally injected with a saline solution to prevent them from drying out. So that's salt on top of salt. Brining a fresh turkey, on the other hand, is maaaaaarvelous. Also, remember to rinse a brined turkey thoroughly, inside and out, before roasting. That will cut the salt content a lot.