both in our thankgiving part 2 dinner, and in NaBloPoGoMoSloJo! 30 posts in a row!
geez, you people must be sick of me by now that it’s officially december. tough! Enjoy these pictures of our food. Mmmm…food…
I roasted in a roasting bag, and it stuck to the skin. oh well. This turkey was UBER juicy! Thanks, brining method!
I am sometimes asked “ESC, what kind of gravy do you like?” and my response is always “a lot.” This didn’t get very brown because of the bag cooking method – no brown yummy bits on the pan to scrape up!
Behold! A feast!
Behold! Dessert! Dutch apple pie!
Hey hun, next time if you want to “color” your gravy, you can by toasting your white flour beforehand. It’s how we make the difference between a white roux, brown roux, and dark brown roux.
Just looking at those pictures made my mouth water! Lovely turkey.
Hooray for the end of November. I’m tired too, and I wish I had some of your turkey. And pie.
Cinn – do you toast plain flour? or do you make a roux?
Jane – it was unbelievably moist. I hope the leftovers are just as tasty!
Janice – Mmmm…pie. this was my first dutch apple pie attempt. I only had one premade crust left. It turned out HEAVENLY!
HEY! That’s the pie dish I bought you!
A gift that is actually used. Alleluia I did something right!
Great! Now I am hungry and a good two hours before my lunch break!!!
You toast the plain flour. Then you can either use it to make roux with butter or, in the case of making gravy, you add the toasted flour to the turkey fat, cook them together (wich is pretty much still a roux, just turkey fat flavored roux), same method and then add your turkey lean liquid/stock.