Turkey question. (Full Version)

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DarkSteven -> Turkey question. (11/16/2010 5:12:20 PM)

I had given the turkey the usual reaming to get out the organs and neck.  Afterward, I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery.

I hate to not use the nutrient rich organs - anyone here use the heart and liver?  How'd you do it?



LadyNTrainer -> RE: Turkey question. (11/16/2010 5:24:12 PM)

The liver won't boil down in a stock well, but the heart and other organs will.  When cleaning a turkey, be sure to remove the gall from the liver, and loosen the skin and connective tissue around the crop before dissecting out the bung and grasping the gizzard to pull the crop whole through the body cavity.  The lungs and splenopancreas can be a bit bitter and are either left in the bird and ignored, or can be used for stock if you have a decent balance of other meat in there.  Sizzle up the liver as a quick bite, or throw it in the freezer until you have enough livers for it to be worth making a mousse or a pate. 

If you get your turkey from a store rather than from a farm, most of this will be done for you.  You can improve the texture of a mush-fed factory farmed bird in an overnight ice brine of salt, brown sugar, bay leaves, rosemary and sage, but you'll never achieve much depth of flavor.  If you have either sufficient time or sufficient money, I'd recommend getting a heritage farm bird.  Live ones are remarkably cheap from small farms (check on Craigslist) and they aren't all that hard to process.  If you totally lack the time or gumption to pluck your own Thanksgiving dinner, check with a good butcher to see if they have heritage birds available.  It's worth doing, especially if you are celebrating a special holiday and want a genuinely enjoyable turkey experience.




gungadin09 -> RE: Turkey question. (11/16/2010 5:38:39 PM)

i'm confused. Is this a bird that You've cooked already, or one You will cook?

The liver is very strongly flavored. i would disgard it, especially if it comes from a factory farmed bird. You can imagine what kind of crap is in those livers, and it will overpower the other ingredients.

i usually make stock out of the giblets, and then use that to deglaze the pan drippings and make gravy. It shouldn't matter matter if the organs are rubbery- You won't be eating them. Just cover with water and simmer til the broth is well flavored. You can chop them up and roast them first, if You want a richer stock.

P.S.- Make sure to allow plenty of time to defrost the bird in the fridge. Defrosting too quickly, at the last minute, will dry out the turkey. It's also worthwhile to brine or salt the bird the day before cooking it. This will make it especially juicy.

pam



pahunkboy -> RE: Turkey question. (11/16/2010 5:59:54 PM)

Why not cook a ham?



frazzle -> RE: Turkey question. (11/16/2010 6:04:05 PM)

With a shop prepared turkey (in the uk), all the giblets, neck etc are usable as stock for gravy.
Simmer for as long as you like and then remove the giblets, for me that means simmering for at least 12 hours to gain the flavour.

Not sure what this brining thing is or adding salt the day before, but i cook the turkey breast side down and have never had a prob with it being moist. for the last 45 mins i turn it over to crisp the skin.



Daddysredhead -> RE: Turkey question. (11/16/2010 6:08:52 PM)

quote:

ORIGINAL: pahunkboy

Why not cook a ham?


Umm... some Jewish people don't eat ham.  [8|]



servantforuse -> RE: Turkey question. (11/16/2010 7:36:05 PM)

I usually cook the heart, gizzard and liver in a foil packet and eat it on the side. Don't over cook it though, you don't want it dried out..



littlewonder -> RE: Turkey question. (11/16/2010 8:58:39 PM)

I always cooked the organs up and fed them to my cat as a holiday treat. 



sirsholly -> RE: Turkey question. (11/17/2010 5:31:32 AM)

quote:

I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery
what the hell is the matter with you people...don't a bloomin' one-a-ya know how to cook???

Gravy comes in CANS!!!

sheeeeeeeeesh



DomKen -> RE: Turkey question. (11/17/2010 5:39:17 AM)


quote:

ORIGINAL: DarkSteven

I had given the turkey the usual reaming to get out the organs and neck.  Afterward, I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery.

I hate to not use the nutrient rich organs - anyone here use the heart and liver?  How'd you do it?


The heart is basically just meat. It's got lots of connective tissue so the only way to make it edible is too cook it a long time in liquid (braise it). Liver should not be used in stock, it will make the stock or gravy taste bitter. If you have to eatr it either fry it seperately or save it until you have enough to make mouse with.



DomYngBlk -> RE: Turkey question. (11/17/2010 5:42:45 AM)

quote:

ORIGINAL: DarkSteven

I had given the turkey the usual reaming to get out the organs and neck.  Afterward, I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery.

I hate to not use the nutrient rich organs - anyone here use the heart and liver?  How'd you do it?



Bread, fry, eat :)



LaTigresse -> RE: Turkey question. (11/17/2010 9:25:24 AM)

I put all that stuff in a small sauce pan with some water and white wine.........cook it.........let it cool...........then dice it super fine and put it in my dressing.



Aylee -> RE: Turkey question. (11/17/2010 3:49:09 PM)

quote:

ORIGINAL: DarkSteven

I had given the turkey the usual reaming to get out the organs and neck.  Afterward, I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery.

I hate to not use the nutrient rich organs - anyone here use the heart and liver?  How'd you do it?



[sm=writing.gif] Note to self:  NEVER accept an invitation from Steven for a turkey dinner.  Offal is AWFUL!

quote:

ORIGINAL: pahunkboy

Why not cook a ham?


Do you have any idea how difficult it is to find a kosher ham in Colorado? 



MercTech -> RE: Turkey question. (11/17/2010 4:38:19 PM)

Too rubbery? Try parboiling them first.
I usually start a stock for making dressing with the organ meats in salted water then chop them up once boiled a bit.

Boil up the neck and odd bits and skim off the rendered fat for making gravy. Reduce the stock and strain. Much better than canned broth for the dressing, especially New Orleans style oyster dressing.

That, and get a decent knife. <grin> A good boning knife will thin slice even beef tongue.

Stefan

quote:

ORIGINAL: DarkSteven

I had given the turkey the usual reaming to get out the organs and neck.  Afterward, I was able to chop up the lungs easily to add to gravy, but the heart and liver were too rubbery.

I hate to not use the nutrient rich organs - anyone here use the heart and liver?  How'd you do it?





Adelleda -> RE: Turkey question. (11/18/2010 6:51:01 AM)

Can't say I've cooked heart of any type, or turkey liver specifically, but my guess would be pan fry, being careful not to overcook (the liver especially) as this will make it have an overpowering flavour.
When I have cooked liver (although it was lambs, thus larger and sliced thinly) I have fried it in a pan until the blood has just started to show through then finished it with cream. But poultry needs to be cooked all the way through? Google it bud ;)
If it helps at all I am a chef student 2 weeks away from graduating =) so i hope I know what I'm talking about.

You might also want to be very careful about the origins of your bird, especially when it comes to the organs.

A =)

Edited to add: make sure your knives are SHARP! Butchers knives are ALWAYS better for this sort of thing than your general cooks/chefs knife, no mater what the size of it is.
For some reason my butchers knives always seem sharper than my cooks knives or paring or whatever else knives >_< lethal



mnottertail -> RE: Turkey question. (11/18/2010 7:01:01 AM)

one can grind same, and toss it in with the rest of the guts, but the liver being delicate can be put in a foil packet and laid on top of the turkey roaster for the browning phase with a little water to steam.  What, 15 minutes or so. 



DomYngBlk -> RE: Turkey question. (11/18/2010 7:02:43 AM)

quote:

ORIGINAL: Adelleda

Can't say I've cooked heart of any type, or turkey liver specifically, but my guess would be pan fry, being careful not to overcook (the liver especially) as this will make it have an overpowering flavour.
When I have cooked liver (although it was lambs, thus larger and sliced thinly) I have fried it in a pan until the blood has just started to show through then finished it with cream. But poultry needs to be cooked all the way through? Google it bud ;)
If it helps at all I am a chef student 2 weeks away from graduating =) so i hope I know what I'm talking about.

You might also want to be very careful about the origins of your bird, especially when it comes to the organs.

A =)

Edited to add: make sure your knives are SHARP! Butchers knives are ALWAYS better for this sort of thing than your general cooks/chefs knife, no mater what the size of it is.
For some reason my butchers knives always seem sharper than my cooks knives or paring or whatever else knives >_< lethal


mmmmmmmmmm.....bread them things and you have a meal girl :)



Adelleda -> RE: Turkey question. (11/18/2010 7:05:05 AM)


quote:

ORIGINAL: DomYngBlk

quote:

ORIGINAL: Adelleda

Can't say I've cooked heart of any type, or turkey liver specifically, but my guess would be pan fry, being careful not to overcook (the liver especially) as this will make it have an overpowering flavour.
When I have cooked liver (although it was lambs, thus larger and sliced thinly) I have fried it in a pan until the blood has just started to show through then finished it with cream. But poultry needs to be cooked all the way through? Google it bud ;)
If it helps at all I am a chef student 2 weeks away from graduating =) so i hope I know what I'm talking about.

You might also want to be very careful about the origins of your bird, especially when it comes to the organs.

A =)

Edited to add: make sure your knives are SHARP! Butchers knives are ALWAYS better for this sort of thing than your general cooks/chefs knife, no mater what the size of it is.
For some reason my butchers knives always seem sharper than my cooks knives or paring or whatever else knives >_< lethal


mmmmmmmmmm.....bread them things and you have a meal girl :)


Heh I could try... although I'm not the biggest fan of offal. I'm more of a sweet girl =P



DomYngBlk -> RE: Turkey question. (11/18/2010 7:07:28 AM)

Just make a whole pan for me....and we are all good :)



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