Last night I roasted a turkey. I’ve roasted a chicken almost every week since we stopped eating deli meat a few months ago, however, I’ve never roasted a turkey. I was disappointed that I couldn’t find a fresh one, but as my Mom said, it’s not “big season” for turkey now. I don’t know why, it’s an awesome dish that can last many, many meals! Anyway, the turkey was fab, ever though I forgot to tent the breast towards the end. It got pretty browned, but fortunately it didn’t dry out. If I do say so myself, I’m pretty skilled at carving a bird, thanks to a carving demo/class at the local Williams Sonoma, so I had fun carving up a 14 lb bird. This morning I made my first ever “stock” using the bones and fresh herbs. While the stock was simmering I cut up the turkey breasts with my brand spanking new food slicer.
The slicer gave us nice sliced meat, perfect for sandwiches, while still plenty hardy for dinners. The only downside was cleaning… it doesn’t break down, so you have to clean it with a sponge or dishcloth while it’s sitting on the counter.
All in all, I tried roasting a turkey, carving a large bird, making stock, and using a slicer (without losing a finger!).