Tuesday, November 30, 2010

turkey carcass and inner self

here's the way i love to eat turkey. the day after thanksgiving i take out the carcass and start digging in and tearing out with all fingers. somehow cold leftover turkey meat, particularly those that are hidden in the nooks and crannies, taste even better. this year i take it to another level. check this out. my cousin, tommy, made the gravy by reducing the juices for two hours. really. this baby is deceptively simple. it's naked. there's nothing else but the bird essence infused with sage butter and flavors of cornbread stuffing. i warm it up. the aroma is subtly rich. it's a great dip for this high quality turkey meat. then i have an inspired idea. i ladle it over steamy basmati rice. truly a meal in a bowl. so now what do i do with the rest of the turkey meat? no worry. the cranberry sauce that agnes, my niece, made is spot on for the purpose. under her dad's supervision there is a fine balance of sweet and sour, smoothness and texture. it really brings out the gentleness of the meat.

and so it is that the turkey we didn't get to eat on thanksgiving serve fantastically for days after, and still counting.

tomorrow i'm really getting to the top fave of turkey activity. carcass soup. in this morning's meditation it comes to mind that there's a bag of shiitake stems in the freezer. brilliant prompting. it will make the soup that much more special. i know the inner self really knows. yet it never ceases to amaze me.

No comments:

Post a Comment