Poultry Purgatory, or, Be Careful of What You Wish For.

[Denninmi]

A couple of years back, I wished that I could raise chickens for eggs. Then, last year, I wished that I would be able to start a little experiment in raising poultry for meat.

Well, hundreds of dozens of eggs later, and a freezer full of chickens, turkeys, ducks, and quail, and, well,

I'M SO SICK OF EGGS AND POULTRY!!!! I could :puke:

Of course, when I go to the grocery store and see the price of beef, pork, and seafood, it doesn't seem quite as bad again.

Help me!

Anyone got any recipes to cook turkey so it turns out just like a nice T-bone??? :rofl:

[kestrel91316]

1. You can mail any you don't want to me. I love poultry.

:evilgrin:

[Warpy]

2. You can butcher a turkey down and use the meat

as a substitute for both pork and veal in a huge variety of dishes. Grilling it over charcoal gives it that smoky cookout flavor that can fool you into thinking it's not just more bird.

If you do break down and buy a piece of beef, don't be surprised to find out you've completely lost your taste for it. It tastes like greasy cardboard to me.

[GoCubsGo]

16. I concur with that last sentiment.

I can't remember the last time I had beef. I only remember that I was really disappointed by it when I did have it. Once in a while, I think I might want a burger or a steak, but urge quickly passes. :-)

[Callalily]

3. Ummmmm . . .

I like poultry. I like eggs. Just saying! ;-)

[elleng]

4. Sorry Den, no turkey>t-bone; just posted couple chix recipes!

[japple]

5. I cooked a turkey breast on the (water) smoker a couple of weeks

ago and it was wonderful. My family ate part of it, then I froze the rest to use in pasta, soup, or chili. I also got a couple quarts of smoked turkey stock which I plan to use for cooking beans. I can't wait to taste red or black beans cooked in that stock.

You can smoke whole chickens and turkeys as well. I've never done duck or quail, but I bet they would turn out well. It takes a long time, but is relatively easy.

[Warpy]

7. I've smoked a whole duck in a wok

Just line the wok with heavy duty foil and put in the smoking mixture. Precook the duck in the oven for an hour or so to render all the fat, then put the whole bird onto criscrossed wooden chopsticks in the wok, at least an inch above the smoking materials. Cover with more heavy duty foil and with the wok lid, leaving just a tiny hole for some of the smoke to escape so you can tell when the mixture is exhausted and it's time to take it off heat.

Carry it outdoors to open up and put the duck onto a platter outside. The skin will be dark brown and the duck will smell amazing. When the wok has cooled, roll up the aluminum foil and stinky ashes and deposit them in the trash can outside. If the duck isn't quite done when you've cut it into bite sized serving pieces, you can finish it in the oven without affecting the smoky flavor, I've done it.

It is absolutely my favorite way to prepare duck.

[pengillian101]

9. That sounds just amazingly good! n/t

I've smoked a whole duck in a wok
Posted by Warpy

[kurtzapril4]

12. I smoked a duck once

but I was young and foolish.

[flamin lib]

6. Break the turkey down to bonless, skinless breasts, thighs

and drumsticks. Smoke the drums and use for a ham hock substitute or just eat 'em ala every outdoor event serving food. Brown the thighs in a skillet and finish in the oven for a different sort of taste than conventional roasting or bone them and stuff before browning and roasting.

Slice the breasts into cutlets across the grain. Wrap in thin sliced bacon and prepare like filet mignon.

Stock with all the bits--use it instead of water for rice, pasta, potatoes or damn near anything blanched or boiled.

If you have a sausage grinder make sausage using any seasoning mix, stuff or just make patties.

[GoCubsGo]

15. Everything is good with bacon.

My friend's dad raises pheasants. Before she moved away, my friend would occasionally give me some of that pheasant. I would wrap it in bacon and grill it. I have had dove, duck, and jungle fowl prepared that way, as well. It's really good! I'll bet that cutting up the turkey and preparing that way would be just as delicious. If you have some good poultry shears, you can cut up the wings and thighs into smaller pieces.

[Tesha]

8. one of my favorite things...

is Korean-style bbq short ribs. But I can't find meaty ones here - so...

at the H-Mart they had a sale on Korean-style chicken thighs.
I pack them up in dinner-sized servings and freeze them,
defrost when ready and slip them on a skewer and grill.

Sooooo good - and they don't make you think of chicken at all.
I'll bet turkey would be good too, especially the dark meat.

[GoCubsGo]

14. On those lines, I was thinking Asian-style lettuce wraps...

All the recipes I've used call for seafood, chicken and/or pork. I don't see why one couldn't use turkey.

[pengillian101]

10. This looks good to me.

http://www.tasteofhome.com/recipes/Turkey-Soup-with-Slickers

:hi:

[wildeyed]

11. Find someone to trade with?

I have way, way too many chicken eggs too. A friend gets beef her inlaws raise every year. She does not like many of the cuts, but to preserve family peace, does not want to turn her inlaws down. So I take the grass raised beef and give her a dozen free range hens eggs every time we get together. It works out. I have also been able to trade with friends who have better gardens than I. I am thinking of starting a garden/baking/craft swap in the spring. People could bring whatever they make/raise and swap it out for something they don't have.

Wish I was strong enough to butcher the extra roos in the spring. Maybe this year. I have no problem eating meat, you would think I could raise my own.

[uppityperson]

13. Bake custard using a dozen eggs. Boil a dozen and devil. Trade and gift to others