/ck/ - Food & Cooking

>>9511133
I'm looking forward to doing the turkey. I'm going to glue the breasts together and make a meat loaf for the ultimate turkey club sandwich, I'm de-tendoning the drumsticks and frying them (might get a few extra in case more than two people want a drumstick), and I'm not sure what to do with the thighs, might just grind them into taco meat or something.

I'm the anon that did weird things to his turkey last year. Well this year I've volunteered to make the turkey for my actual family Thanksgiving dinner (14 people), so this thread will cover what I do to my practice turkey. The turkey is currently thawing so I won't have any pics for you for a bit, but here's what I'm planning:

- Breasts. Just going to do what I did last year (pic related). Meat glue the breasts together and wrap in skin, then sous vide and deep fry.

- "Perfect" drumsticks. This part will be experimentation. Turkey legs are full of gross tendons, so for one leg I'm going to peel back the skin, remove the tendons with pliers, then roll the skin back up and secure it with meat glue. For the other leg I'm going to roll down the skin, remove all meat - leaving the bone clean, grind the meat with some white meat, bread crumbs, and spices, pack that back around the bone, and roll the skin back up, securing with meat glue. Then I'll sous vide and fry them. The goal here is to have the ideal cartoon-like drumstick.

- Thighs. Don't really have any plans for these yet, maybe just sous vide, batter, then deep fry? I was also just thinking of grinding them and making tacos with them, I'd have to figure something else out for actual family Thanksgiving though. Please offer your suggestions.

- Wings. Either throw them out or grind them. Or I could try to make them into giant buffalo wings. Please offer your suggestions here also.

Also, a question. I've heard of the benefits of brining. I'm not going to attempt it on this practice turkey because of timing, but would it be worthwhile for Thanksgiving? Also I have a marinade syringe arriving from amazon on Sunday, could I use this for a quick and dirty brine?

I did weird stuff to my turkey last year and posted about it. I'm going to do it again but make it even more intricate

My main idea is to make the perfect turkey leg. To do this, I'm going to cut the turkey legs off with enough skin remaining to wrap the whole drumstick. Then I'm going to peel the skin down without removing it from the bone, then remove all the meat and grind it up with some other dark meat, throw that in a food processor with bread crumbs and spices. I'll take that mush and form it around the naked bones to create the shape of the drumstick, then I'll roll the skin back up to wrap it all together with meat glue, then fry it. In doing this I hope to make the perfect drumstick, the kind you see old cartoon characters eating. No weird ligaments or tendons, just a nice bite through with crispy skin and juicy middle

I'll probably just grind up the rest of the thigh meat and make tacos or something, and I'll glue the breasts together to make a deli meat loaf like I did last year (pic related). Cook the drumsticks and breast loaf in the sous vide first then deep fry them

If you have other ideas for how I can science a turkey let me know