Turkey isn't just for Thanksgiving and Christmas. It is a great meal throughout the year. Matt likes to get the turkey in the smoker for a wonderful smoked turkey. I wanted to do my own take on the turkey leftovers and see just how many meals my family of five could eek out of our bird.
When I found that our local grocery store had them for $0.69 a pound right before Christmas, I had to buy one...okay, I ended up buying two 20 pounders. That was under $14 a turkey; the deal was hard to resist. I wasn't hosting either holiday so they were put in the bottom of the freezer until a better day to cook. Now during this time, Matt and I were watching every cooking show we could on turkeys. That is where we heard that turkeys over 15 pounds tend to dry out. We decided that the best way to over come this problem with our bird was to quarter the turkey and brine it. Quartering made the pieces smaller and easier to deal with and brining helped keep the moisture in.
In early January, it was time to thaw our poultry. We were looking for economical and low-cal ways to cook after the indulgence of the Christmas holidays. It took nearly 7 days in the fridge to thaw our behemoth bird. WARNING: Quartering a turkey is NOT for the faint of heart. There is a lot of hacking and chopping and unpleasant-ness with the job. It also requires a sharp pair of kitchen shears, a sharp 8 inch knife, a meat cleaver and a hammer! If you've never butchered poultry before, don't try this for your first time. OK....here we go.....
I cleared a huge spot in The Teeny Kitchen That Could so I wouldn't contaminate the whole thing with turkey cooties.
|Yes, it took two hands to wield those shears.|
|The back bone....kinda looks like something from "Alien" doesn't it?|
Now, you are left with the breast. This is by far the hardest thing to disassemble!
Look for the next chapter of Jenny and the Giant Turkey- Brining!