YumSugar

Thanksgiving Tip: Don't Forget the Giblets

YumSugar — Thu, 15 Nov 2007 12:43:33 -0800

Today's Thanksgiving tip is actually a really simple one. However, if you're a first time turkey chef, you'll definitely want to listen up. When you buy a whole bird - this is true for many chickens as well - there is actually a small packet inside of it. The packet is in the cavity of the bird and it contains all the giblets - heart, gizzard, liver, etc. - wrapped up in either a paper or plastic pouch. Whatever you do, make sure you remove this from the bird, especially if it's plastic. If you don't, the paper may burn, or even worse the plastic may melt. If the paper burns, you might still be able to salvage everything, however, if the plastic melts it's all over. It will have contaminated the turkey and the giblets, and your meal will be ruined. So simple tip, reach in and take the giblets out of the turkey.
If you're wondering what to do with that little packet, why don't you try making a giblet stock for your gravy? To get the recipe, read more

Giblet Broth
From Seattle Times via The Joy of Cooking

Makes 4 1/2 cups

Turkey giblets (heart, gizzards) and neck
1 tablespoon vegetable oil
1/2 cup chopped onion
1/4 cup each chopped carrots and celery
5 cups water
1 bay leaf
1/8 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon whole black peppercorns

Chop turkey neck into 2-inch pieces. Cut heart lengthwise and divide gizzards into lobes. In a large saucepan, heat 1 tablespoon vegetable oil over medium heat. Add giblets, onion, carrots and celery. Cook, stirring often, until golden, about 10 minutes.
Add water and bring to a boil; skim foam from surface. Add bay leaf, thyme, salt and peppercorns. Reduce heat and simmer about 1 hour. Strain through a fine sieve and add water to equal 4 ½ cups. Set aside for gravy. Refrigerate if not using right away.

Print recipe with images | without images

Source

Announcing Our Thanksgiving Recipe Challenge!

partysugar — Sun, 08 Nov 2009 08:00:34 -0800

Calling all home cooks: Thanksgiving is just around the corner and we want you to share your tried and trusted recipes in the community. Just join the Kitchen Goddess group and go hog wild! Does your giblet gravy get rave reviews? Do people fight over the last of your sweet potato casserole? Is everyone always asking for the secret to your green beans? Now's your chance to show us what you've got. Upload your recipes along with a photo and a brief description of the dish to the Kitchen Goddess group. All month long, we'll be selecting our favorite recipes and featuring them here on YumSugar. Imagine the satisfaction you'll have on Thanksgiving dinner when you sister-in-law says, "this stuffing is the best I've ever tasted," and you coolly reply, "I know. It was featured on YumSugar. I'll send you the link to the recipe." So what are you waiting for? Start typing up those recipes now! To learn how to post recipes, check out this guide.

Is the Jennie-O Oven-Ready Turkey Really Worth It?

YumSugar — Thu, 15 Nov 2007 07:01:33 -0800

A few days ago the folks at Jennie-O sent us one of their Oven-Ready freezer to oven turkeys. According to their website these turkeys - which have been around for the last four years - require, "No Thawing. No Mess. No Prep. No Apron." That's right, no thawing. You literally take it out of the freezer and you stick it in the oven. In fact, you don't have to touch the bird ever.

I must admit, upon learning how it works - cooked in "Fool-Proof" bag - I was more than just a little skeptical. However, in the name of tasty eats, I knew I had to try it.

So how did it turn out? Was it really "fool-proof" and was it tasty? To find out the answer to these questions and more, read more

When I opened the outside container, I was met with an 11.8 pound turkey vacuum sealed inside of a translucent yellow bag. I followed the directions and cut a few slits in the plastic in order to break the vacuum seal. I then pulled the plastic away from the bird, placed it in a roasting pan and tossed in to a preheated 350F oven. That was it; my hands never once made contact with the actual bird.

Fast forward several hours and I was cutting into a succulent and juicy turkey. The skin was a little on the salty side, but the flavor was classic and not overpowering. It was also tender and juicy on the inside. As someone who loves to cook, I found it to be a little bit odd; there were a few seasonings I would have liked to use. However, I know quite a few people who don't love cooking and just want to have a nice bird on Thanksgiving. If you're one of those folks, then I would recommend you give it a try.

The experience is absolutely effortless, but not totally flawless. I didn't wait for the popup button to pop up - I find that by that time, the birds are usually overcooked - so I went with the thermometer method instead. Unfortunately, due to the plastic bag that the turkey is roasting - or is it steaming? - in, it was really difficult to see exactly where you were sticking the thermometer. I also found that gravy made from the drippings was too salty with a hint of artificial flavor to it. You also can't make any stuffing in it, and it does not come with the giblets/innards pack like most turkeys.

Overall I'd say, if you love cooking, then go ahead and skip out on this one, but if you're looking for a simple way to get a pretty good Thanksgiving bird on the table, then rush out and pick one up. The turkey will come out juicy and you won't have to worry about defrosting. The price on Jennie-O's website says $57, however I saw them at my local Safeway for under $25.

Have you tried it? If so, what did you think?

View 23 Photos ›