happy turkey day

Genious !!!!!  Have a large drinkie whilst afloat and no need to find a kebab.... just have a chew on the hull.

I'll stick to the traditional recipe. It doesn't freeze so well but hey, we'll have to eat it all up!

Question to a pro:
At which level of pregelatinisation and agglomeration can I use hydroxypropylated distarch phosphate to patch up trapeze hook dings on the deck of my Contender?   

It's a white sauce (roux blanc) that you make with the cooking liquid from the turkey and veg, season it and add a big dollop of mustard.

Turkey blanquette (normally, you'd use veal but I'm not fond of it)

Dice turkey breast, place in saucepan and cover with water. Bring to the boil and skim off the froth every now and then. When there's no froth coming up, take the meat out of the water and keep warm (about 80ºC in the oven - not more, cos the meat would go all dry and yuk - cover with foil too).

Keep the water where the meat has cooked and bring it to a simmer. Add small onions, little mushrooms, baby carrots, peas or mangetout if you like. Some recipes are very prescriptive, but use what you like and that's fine. Add a bay leaf, parsely, thyme, salt and pepper and leave the veg to cook.

Once they're cooked, add them to the dish where the meat is and keep the cooking liquid.

Make a mustard white sauce (melted butter, add flour, cook flour for a bit then add liquid until the sauce is like batter, mustard, salt pepper and grated nutmeg).

Mix meat and veg in the sauce and serve with white boiled rice.

Sounds more complicated than it is. And it's nice.

Originally posted by Black no sugar

I concur Isa.  And they let them out in public as well.... good god !!!!

Hey, soak the turkey overnight in cherryade.  Works wonders

Hey American dude have a great day.