Post by Masshntr on Nov 2, 2011 1:56:30 GMT
Well, I tried a new recipe on the VT longbeard... took my brother-in-law to Stonewall Kitchens Columbus Day for a surprise b'day present. Fancies himself as a good cook. Chatted with the chef after the lesson; her husband was out deer hunting. Had bought some Stonewall Fig and Ginger jam and wondered about a sauce. She suggested a cup of port and two tablespoons of jam, reduce by half. She was right on. Dribbled some over the turkey thigh and drumsticks and it was the bomb.
BTW, I always soak the bird for 24 hours in water, 1 cup of Kosher salt and 1 cup of brown sugar. For legs, I use the crockpot... about 12 hours on high and another 12 on low with legs covered in water. Meat falls off the bone and beats any butterball I've ever had at Thanksgiving. All those tendons just fall off.
BTW, I always soak the bird for 24 hours in water, 1 cup of Kosher salt and 1 cup of brown sugar. For legs, I use the crockpot... about 12 hours on high and another 12 on low with legs covered in water. Meat falls off the bone and beats any butterball I've ever had at Thanksgiving. All those tendons just fall off.
