A Rambling Thanksgiving Post

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Mike Dwyer

Mike Dwyer is a former writer and contributor at Ordinary Times.

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17 Responses

  1. Avatar greginak says:

    Very nice. Was the point to make me hungry? Because it did.Report

  2. Avatar DensityDuck says:

    “While waiting prepare three large bowls. One for white meat, one for dark meat and one for bones. I usually have a fourth for dog scraps.”

    Wait, you cooked a dog?Report

  3. Avatar Rtod says:

    Great post, Mike.

    I want to try this method, but might be too intimidated to try it at Thanksgiving.Report

    • Avatar Mike Dwyer in reply to Rtod says:

      Tod,

      It’s literally so easy that I feel guilty when people compliment me about the turkey after the meal. If you want to wait until a less high-profile meal you just have to make plans for all the turkey because you will be amazed how much more meat you have.

      After trying this the first year my mother-in-law actually outsourced her turkey baking to me and I do another bird for her every Christmas.Report

  4. I plan to write my own Thanksgiving post a bit later, in which I express sentiments similar to those in your last paragraph.

    For now, I’ll content myself by returning your gratitude that you are part of this community. As I’ve mentioned in the past, I’m indeed thankful for the perspectives you bring, and the always-respectful way we’ve been able to engage with each other, even when we haven’t always totally agreed.Report

  5. Avatar Burt Likko says:

    But Mike, what about the skin? How do you crisp up the skin if you’re steaming the bird?

    This is a whine. Steaming the bird is a great way to harvest as much meat as possible from him. And I’m sure the meat is super-tender too.

    Will the bones reduce to a good stock after they’ve been treated this way? Seems to me a lot of the marrow and flavor would get leached out — into the strained pan juices which you said make for the stock base, so maybe it doesn’t matter. But making a stock without bones seems wrong somehow.Report

    • Avatar Mike Dwyer in reply to Burt Likko says:

      Burt – the skin does crisp up using this method, but it;s the skin on the bottom of the bird. The only thing is that it’s hard to keep it on the meat. I typically just remove it and enjoy it on my own. It’s my ‘chef’s portion’ from the turkey.

      As for the bones, they lose most of the marrow so I don’t keep them. The pan juices are super-concentrated so I usually mix that with some chicken broth for a very flavorful stock. I’ve also used them as a base for gravy.

      I’m going to try and do a quick video when I cook our bird tomorrow. That might answer some questions.Report

  6. Avatar Miss Mary says:

    Tofurkey is not so bad.
    Happy Holiday!Report

  7. Avatar Jeff No-Last-Name says:

    My favorite thing to make for Thanksgiving is cranberry sauce. So easy, so much better than the canned stuff (which some folks insist on eating [head-desk]). I make two — one just cranberries and sugar-substitute; one with crunchies (celery, apples and nuts, usually).Report

  8. Avatar North says:

    I’m thankful you’re around Dwyer. This would be the second cooking method I’ve gotten from you and it sounds promising.Report

  9. Avatar zic says:

    Nice, Mike. Has your hunting season been bountiful yet?

    And I just have to say, the clothes in that picture are my idea of hipster wear. I’ve just added a pair of knee socks with a fair-isle band and a felted waist coat to my list of things to design. If that’s the trend in hand knitwear in three years, you get the credit.

    Thankful blessings one and all.Report

    • Avatar Mike Dwyer in reply to zic says:

      Zic,

      Hunting season started slow but it picked up last weekend. I got a deer so it was good to put plenty of meat in the freezer. Goose season starts tomorrow.Report

      • Avatar zic in reply to Mike Dwyer says:

        Hope there’s going to be goose confit for Christmas.

        Congrats on the deer!

        I’m just waiting out the remainder of the season here, then I can return to the woods. I miss them. Need to forage some lichen and hedgehog mushrooms for the cauldron*.

        *large pot used for extracting dyes and for dyeing fiber, usually wool. Called the cauldron because it gets hung over an open fire outside, since dyeing can be stinky and the fumes can be dangerous, depending on the mordants and dye stuff in use.Report

  10. Avatar Patrick Cahalan says:

    This year mom and pop are hosting.

    Next year, I think I’m going to smoke the turkey. Maybe I’ll do it for Christmas.Report

  11. Avatar Michelle says:

    Great post. Happy Thanksgiving to you and your family, Mike.Report

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