And, of course, dessert … cream puffs. I didn’t bother with any icing sugar etc. Just dived in.
PS: I made cranberry sauce but forgot to serve it with the meal. I’ll show you what I’m going to do with the rest of it later.
Turkey is something that I only cook a couple of times a year. Not because I don’t like it but because I buy a frozen 12-14 lb turkey, when it’s on sale, and for a single person, using up leftovers is even more challenging than for small families since I have to cook it all at once.
Turkey thawed and ready for butchering
Spatch-cocking is a good way to cut down on uneven turkey roasting. And removing the legs means when the breast is done, you can take it out of the oven, cover with foil and continue roasting the legs until they’re done.
Turkey Breast – nice and moist, 2 hrs at 350 deg F
Turkey Thighs – skinned, de-boned, cut into big chunks and ground up in a food processor while still slightly frozen … or at least chilly
Turkey Tacos – Half a diced onion was sauteed in oil and/or schmaltz (chicken fat), then the ground turkey meat (~710 gm) was added and cooked until no longer pink. I added 1 tbsp of taco seasoning for every 454 g of meat and cooked it all for a few more minutes. The cooked meat mixture can be used for taco bowls or lettuce wraps.