Friendsgiving for the Rest of Us

Thanksgiving is one of my favorite holidays, mainly because of the turkey. I’m a leg guy myself not so much the breast.

Since my parent’s house is a six hour drive or a $200 flight I tend to stay in Chicago. I mooch off my roommate and go to his parent’s house on Thanksgiving Day. But the real turkey day is Friendsgiving! My Chicago friends are family and for the past two years we have gotten together for turkey and the fixings.

This year I made the turkey. It was a little nerve-racking to take on such a big task, if the turkey is dry and over cooked it’s the gallows for me. Talking to my mom, aunt and sister about their tricks to making the prefect bird that meant three different ways to cook it. I figured I would try something new, brine. In all the cooking magazines and TV shows I have watched over the years, everyone says that’s the way to go. I figured I would try it out, what’s the worst that could happen. After a week of searching the internet for the best way; amount of salt to water ratio, which sugar is best, different kinds of spices, lengths of brining, I was more confused than when I started. TOO MUCH INFO! Finally I settled on an Alton Brown recipe, mainly because there were videos.

Prude’s finest 14lb turkey sitting in my fridge just waiting for the flavor process to begin. One orange 5 gallon bucket from Home Depot, salt, sugar, peppercorns, and all spice berries, bay leafs, cinnamon stick, vegetable stock and water. My fridge looked a little funny with this huge orange bucket stuck right in the middle, as if some mystery meat was brewing in the fridge. I let the bird soak for a day, I think next year I might go two, and made the turkey stock (for gravy) and the pumpkin pie in prep for the big day.

It was my first time making pumpkin pie, which I do not really like, so I wanted to make sure it was delicious. I had a sugar pumpkin from my CSA; so I cut it in half scooped out the inside, rubbed it with oil and roasted it at 350* for 1 hour and 30 minutes. It was kinda odd thinking that I had a whole pumpkin roasting in my oven, also kinda cool. Once the pumpkin was fork tender I peeled off the skin and pureed it. Following a recipe that I found online, whipped up the pie and put it in the oven to cook. During that time I made the turkey stock, with some wings and aromatics, it’s really the only way to make good gravy.

The big day has arrived, now let talk turkey. Years of looking through the oven door at my aunt house waiting for the little red button to pop, made me think how do I know when this birds is done. 160*is the magic number. Cook at 450*- 500* for about 30 minutes to get a nice golden crust, then drop down to 350*until the breast meat is at 160*. Rub with canola oil and stuff with; apple, onion, rosemary, sage and a cinnamon stick. Before you put the bird in the over stick a thermometer into the breast making sure not to touch the bone. Total cook time should be about 2 ½ hours.

Just as I drop the temperature of the oven to 350* the first wave of friends arrives to watch some football and have a beer. Now I can relax for a little bit enjoy the game and a beer. Until everyone else comes in with desserts and side dishes, asking where I should put this, this one needs to be heated up and when will we eat. We eat when the turkey is done, he sets the time. Once it reaches 160* pull it out cover with tin foil and let it sit for at least 30min for all the juices to come back into the meat.

The carving? Just like on TV right, break out the wooden box with a silver carving knife. NO. Or hack it to pieces like my uncle would, as if he was a blind man trying to turn a doorknob.
This really happens in the kitchen so no one sees if I screw this up. Watching video after video on how to carve this beast I still feel the pressure. Here goes nothing; first the legs just follow the bone down to the socket, that wasn’t so bad, I got this. Find the breast bone cut straight down following the natural curve of the bone, off came a beautiful piece of juicy tender white meat. Cut the breast into thin pieces and place on the platter, mine was a glass Budweiser plate, with the rest of the meat. Sneaking a few pieces for me the turkey was moist, flavorful and juicy. I think I will be brining my turkeys from now on, sorry mom.

Finally my day of cooking is done, I can enjoy the turkey that I cooked and all the wonderful sides everyone brought. Mashed potatoes, green bean casserole, wild rice casserole, Ranchero beans and stuffing, got in line waiting to fill my plate to the rim with all the good home cooked food. Everything was just perfect from the friends to the food.

HAPPY FRIENDSGIVING!!!

CSA?

CSA?

 

CSA or community support agriculture is a famers “share” of their crops to the public, typically a share is a box of seasonal vegetables each week throughout the farming season. I personally believe that CSA’s are a great way to get local seasonal produce at a fair price while supporting local farms. There are benefits to the farms, consumers and the environment.

 

One of the main advantages for the famers is receiving payment early in the season, which helps with cash flow. This allows for better planning of crops and helps level the playing field in the food market. Mostly small, independent, family farms offer CSA’s. The consumer eats ultra-fresh, organically or natural grown food and wide range of produce. The variety gives you a chance to taste new vegetables that you may not normally be exposed to and an opportunity to explore new receipts. The proximity of the farms has its advantages to the environment as well. Reducing the amount of gas and carbon dioxide released into the air.  

 

Living in Chicago it can be hard to get around in the cold and going to the markets might not be top priority. Farms that offer CSA’s will most likely offer delivery as well. This way you never have to leave your house and the fresh produce comes straight to you, it’s the best of both worlds.

 

Genesis Grower Farms located in St. Anne, IL is the farm that I get my CSA from. I receive the fall medium share which is $200, from first weekend in Nov – Dec 15^th. The medium share is half the full share, but it is still a lot of vegetables. I live in a house with four people including myself and we split the cost at $50/person. Since the share comes once a week it forces us to eat all the vegetables or they will go bad or we’ll have a stock pill in the fridge. Being an average American, I don’t get enough vegetables in my diet; the CSA is a wonderful way to make sure I eat my veggies. Every week I receive an email from the farm with the list of produce for the CSA. That gives me time to plan out the next week’s meals and when I can cook these vegetables. Last week we received; Gray Kabocha Squash (winter squash, sweet and nutty), Portuguese Kale ( a lot like collard greens), Apples, Romaine Lettuce, Red Leaf Lettuce, Purple Mizuna ( salad green with a slightly bitter taste) and Small Sweet Onions.

 

 

 

The squash I roasted, Portuguese Kale I braised with ham & onions, the apples and lettuce we ate throughout the week. Looking forward to next week’s CSA to try out some new Thanksgiving dishes.