... in fact, it came around 0330. That's when I woke up. I couldn't get back to sleep, which was fine because I normally get up around 0400 and an extra 30 minutes of sleep isn't going to make that much of a difference.
We're deep-frying the turkey again this year. This will be the fourth year in a row we've fried the bird and every time the results have been spectacular. Each year, I try to add an improvement. I brined it overnight in the water and vegetable stock mix recommended over at Deep South Dish. Last year, I used store-bought stock, which is always inferior to homemade, so this year, I used a recipe from Southern Living and made my own.
The only drawback to frying the gobbler is the difficulty making gravy. There are no drippings to speak of, although I just thought of something. If I put a pan under the turkey as I pull it out of the fryer, I'll get some drippings that way. Genius! You've got to get up pretty early in the morning, probably at 0315, to do better than this cat! :-)
Anywho, the other problem is the lack of a turkey stock for the gravy. This year, I bought two pounds of frozen turkey necks from Food 4 Less and when I got up this morning, I started browning them to make the stock described in Terry Thompson's irreplaceable Cajun-Creole Cooking. The necks are done and now the veggies are browning in the oven.
It has begun!
Have a great Thanksgiving, everyone, and know that one of the things I'm most thankful for is you.
|Browned necks. Yum!|