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Ah-ha! Did you think that I do only pastries? Noooooooo. I'm an all around chef experience, but I prefer to photograph cakes, because cakes are very forgiving, 'cause people tend to go hungry even if there's a tiny fib somewhere and most people want to know if it tastes great. Other dishes, they can get tricky.
So, here's today's celebratory item -- stuffed turkey.
Turkey on the right, stuffing on top of potatoes, red cabbage casserole and turnip casserole.
Turkeys aren't native to Finnish cuisine. In recent years, we've gotten some, thanks to influx of students and immigrants from countries where it is served around this time of the year, and never let a business opportunity to go to waste, right. Significant Otter made noises about how turkey is so good, but soooo difficult to make right and how we don't eat it that often even if it is soooo goooood and I said I'll cook one any time he brings one to me. So on Friday, I acquired a three+-kilo turkey to make good of that promise.
Step one: acquire a whole turkey of desired size, brined and possibly frozen.
Step two: thaw it (in a fridge).
Step three: discover that on the day of cooking, it didn't thaw enough, and that damn neck and giblets are stuck in a block of ice inside body cavity.
Step four: put the turkey into a large plastic sieve, and start running less-than-hand-warm water into body cavity for the next five minutes.
Step five: extract the extras, and let the bird dry in bowl sieve. Discover there's more ice.
Step... oh you know what, let's go to good parts now.
Preheat the oven to +165 C/+325 F.
Stuffing:
For the most part, the ingredients should be available to a whole lot of you in one form or another. There's just two Finland-specific items that may evade you, but which can be replaced with a bit of tinkering. Note: this is an egg-free recipe.
Dried figs
Dried apricots
Dried cranberries
1 fresh green apple (Granny Smith is OK; needs to be a bit tart sort)
1 fresh green pear
Toasted and peeled chestnuts or alternatively, walnuts, or even chestnut jam if you're that desperate, but real chestnuts are the best
Smoked, cubed, fatty ready-to-eat BACON! (Not mandatory, if your dietary preferences don't go that way, but wwwaayyyy tasty!)
Generous lump of muesli bread or any other weird wholegrain bread with seeds and nuts and things, crust included.
Smaller lump of dark Christmas loaf (as we call it; "Ruthin joululimppu" for personal preference since I live almost next to the bakery), but you can substitute it with darkish, treacle/molasses-sweetened, malted bread.
Cut figs and apricots into smallish slices. Mix cranberries. The ratio of dried fruits is roughly 1:1:1, so estimate for your boid and don't worry if you end up with excess stuffing.
Peel, quarter and remove seedpods from the apple and pear, and then chop up to smallish bits.
Crumble the bread and crusts, tear and hack chestnuts to bits. Add bacon. Mix well with a hand.
Optional: You can put in stuff like salt, black pepper, whatever spices like grated nutmeg, but I decided I wanted mine fruity and bacon had salt anyway.
Grab a handful of stuffing and start fisting your turkey, cram in as much of stuffing as you can.
Put your bird WITHOUT oven-baking bag INTO a deep pan, which needs to have enough room for accessories as well as the main attraction.
Use your hands to make stiff lumps (about fist-size or smaller; you really need to compress hard using both hands) of remaining stuffing, and put them around your bird. If you got some striped bacon, wrap the dumplings with it, if you luv bacon.
Peel some potatoes (of variety that's good for oven-baked potatoes) and make them join stuffing dumpling mourners/bird sacrificing cult.
Moisturizer:
Melt a generous knob of butter in a puddle of oil in a small kettle. Add some salt and grounded black pepper.
Smear this concoction over your bird's skin, and anoint your potatoes and dumplings.
Tuck the pan into the heated oven, and bake for 45 minutes.
More moisturizing:
While the bird cooks for the first 45 minute leg, make broth out of neck, giblets and whatever extras got packed with your frozen mummy turkey.
Take some extra butter-oil mix from the small kettle and put it to a bigger kettle, crank up the heat. Start frying the innards when it bubbles, and add some water and onions (I used dried onion flakes, which are really great for that purpose). Let bubble and reduce somewhat.
Drain before 45 minutes are up, add some of the broth to butter-oil mix and take your turkey out of the oven.
Smear your turkey, potatoes and dumplings with this mix, let it pool on the bottom a bit. Roll your potatoes on a different size.
Put your turkey back to the oven for 45 minutes (second leg).
Let broth reduce more, and before this new 45 minute mark is up, add more broth to butter-oil mix.
Take out, anoint everyone once again; you can add stuff like paprika to this broth-butter-oil mix to give some nice color to your bird, a fake tan, as you might call it. Another 45 minutes is go.
At this point, you'll want to check out how hot your bird is internally, if you didn't stick a thermometer into its thigh and/or stuffing. Everything depends on your bird's size, but my three+-kilo turkey cooked to perfection with three rounds of 45 minute sittings (Butterball's website suggested 2 1/2 hours for bird of that size with stuffing included). Nothing was burned (I didn't need to protect the wings, thighs or breasts with some tinfoil), and everything was evenly cooked, even if I didn't spin it around. Juicy drippings did not go waste, as the potatoes and stuffing dumplings gladly soaked up excess fluids.
The important thing is to keep an eye on the process and intervene if something seems to go awry. You can't just leave it and forget about it.
I personally prefer to cook the turkey in a pan, as opposed to a rack, and sans oven-baking bag. YMMV, of course, and if you think you'll achieve the best result some other way, go ahead, I won't haunt your kitchen.
So, here's today's celebratory item -- stuffed turkey.
Turkey on the right, stuffing on top of potatoes, red cabbage casserole and turnip casserole.
Turkeys aren't native to Finnish cuisine. In recent years, we've gotten some, thanks to influx of students and immigrants from countries where it is served around this time of the year, and never let a business opportunity to go to waste, right. Significant Otter made noises about how turkey is so good, but soooo difficult to make right and how we don't eat it that often even if it is soooo goooood and I said I'll cook one any time he brings one to me. So on Friday, I acquired a three+-kilo turkey to make good of that promise.
Step one: acquire a whole turkey of desired size, brined and possibly frozen.
Step two: thaw it (in a fridge).
Step three: discover that on the day of cooking, it didn't thaw enough, and that damn neck and giblets are stuck in a block of ice inside body cavity.
Step four: put the turkey into a large plastic sieve, and start running less-than-hand-warm water into body cavity for the next five minutes.
Step five: extract the extras, and let the bird dry in bowl sieve. Discover there's more ice.
Step... oh you know what, let's go to good parts now.
Preheat the oven to +165 C/+325 F.
Stuffing:
For the most part, the ingredients should be available to a whole lot of you in one form or another. There's just two Finland-specific items that may evade you, but which can be replaced with a bit of tinkering. Note: this is an egg-free recipe.
Dried figs
Dried apricots
Dried cranberries
1 fresh green apple (Granny Smith is OK; needs to be a bit tart sort)
1 fresh green pear
Toasted and peeled chestnuts or alternatively, walnuts, or even chestnut jam if you're that desperate, but real chestnuts are the best
Smoked, cubed, fatty ready-to-eat BACON! (Not mandatory, if your dietary preferences don't go that way, but wwwaayyyy tasty!)
Generous lump of muesli bread or any other weird wholegrain bread with seeds and nuts and things, crust included.
Smaller lump of dark Christmas loaf (as we call it; "Ruthin joululimppu" for personal preference since I live almost next to the bakery), but you can substitute it with darkish, treacle/molasses-sweetened, malted bread.
Cut figs and apricots into smallish slices. Mix cranberries. The ratio of dried fruits is roughly 1:1:1, so estimate for your boid and don't worry if you end up with excess stuffing.
Peel, quarter and remove seedpods from the apple and pear, and then chop up to smallish bits.
Crumble the bread and crusts, tear and hack chestnuts to bits. Add bacon. Mix well with a hand.
Optional: You can put in stuff like salt, black pepper, whatever spices like grated nutmeg, but I decided I wanted mine fruity and bacon had salt anyway.
Grab a handful of stuffing and start fisting your turkey, cram in as much of stuffing as you can.
Put your bird WITHOUT oven-baking bag INTO a deep pan, which needs to have enough room for accessories as well as the main attraction.
Use your hands to make stiff lumps (about fist-size or smaller; you really need to compress hard using both hands) of remaining stuffing, and put them around your bird. If you got some striped bacon, wrap the dumplings with it, if you luv bacon.
Peel some potatoes (of variety that's good for oven-baked potatoes) and make them join stuffing dumpling mourners/bird sacrificing cult.
Moisturizer:
Melt a generous knob of butter in a puddle of oil in a small kettle. Add some salt and grounded black pepper.
Smear this concoction over your bird's skin, and anoint your potatoes and dumplings.
Tuck the pan into the heated oven, and bake for 45 minutes.
More moisturizing:
While the bird cooks for the first 45 minute leg, make broth out of neck, giblets and whatever extras got packed with your frozen mummy turkey.
Take some extra butter-oil mix from the small kettle and put it to a bigger kettle, crank up the heat. Start frying the innards when it bubbles, and add some water and onions (I used dried onion flakes, which are really great for that purpose). Let bubble and reduce somewhat.
Drain before 45 minutes are up, add some of the broth to butter-oil mix and take your turkey out of the oven.
Smear your turkey, potatoes and dumplings with this mix, let it pool on the bottom a bit. Roll your potatoes on a different size.
Put your turkey back to the oven for 45 minutes (second leg).
Let broth reduce more, and before this new 45 minute mark is up, add more broth to butter-oil mix.
Take out, anoint everyone once again; you can add stuff like paprika to this broth-butter-oil mix to give some nice color to your bird, a fake tan, as you might call it. Another 45 minutes is go.
At this point, you'll want to check out how hot your bird is internally, if you didn't stick a thermometer into its thigh and/or stuffing. Everything depends on your bird's size, but my three+-kilo turkey cooked to perfection with three rounds of 45 minute sittings (Butterball's website suggested 2 1/2 hours for bird of that size with stuffing included). Nothing was burned (I didn't need to protect the wings, thighs or breasts with some tinfoil), and everything was evenly cooked, even if I didn't spin it around. Juicy drippings did not go waste, as the potatoes and stuffing dumplings gladly soaked up excess fluids.
The important thing is to keep an eye on the process and intervene if something seems to go awry. You can't just leave it and forget about it.
I personally prefer to cook the turkey in a pan, as opposed to a rack, and sans oven-baking bag. YMMV, of course, and if you think you'll achieve the best result some other way, go ahead, I won't haunt your kitchen.
Still alive, amazingly enough
2024 has started on a wrong foot, I should say. At the end of November 2023, I finally caught Covid-19 despite all the precautions I have taken. I was moderately flattened to bed, and I'm still having lingering effects from two and half week bout it took to start testing not-positive. Easily fatigued, sore throat. I'm pissed off that I caught it, because our city messed up the vaccination program and now I can't get the booster vaccine until three months later and right now variants seem to be spawning furiously. I was supposed to have kittens, with calculated time being New Year's Eve. Wow! What a timing! Unfortunately, Lobsang pulled Oscar-worthy performance of false pregnancy. She had pink nips! She had even milky dots in them! She was affectionate and purring and craving for tummy-rubs (all of those are no-no in her usual mode of behavior). She even tried to give birth three times, with some definite mess involved! Third time was when I and the breeder called false pregnancy and
Beep boop, I still exist!
Sooo, it turns out that now I have 4 cats, two adults and two cattens. Mort and Lobsang are here to stay; Lobsang will continue the line, Carisma is now spayed, and Mort is staying because nobody wants a broken kitten 😭 (Shush! She's not broken! She's the most lovable lil' snugglefluff!). Didi continues being Didi. Both kittens are absolutely crazy about getting wet -- that is, they WILL accompany their hoomins to shower and sauna and both will run under shower water, and Lobsang is especially delighted about being soaking wet and running around like a miniature sabretooth cat in a jungle of her imagination. I'm kinda stuck with my art thing (and now that I said that, all of the sudden I have an idea 😮). I'm going to try and see if I can waken up 3D urge after doing some painting and embroidery in real life. I'll probably have to do some Lootmas cards and such as well. Other future prospects include "I need to bake a turkey, and figure out what kind of stuffing I want to do for it".
KITTENS!
So, Carisma's final litter of kittens is here. You can see the adorable bebs in their Twitter. https://twitter.com/DidiCarisma/ You can also read what happened, but please heed content notes, they are there for a very good reason.
2020 sure was a thing, huh
Right! I have survived 2020 mostly unscathed. There was a massive building complex renovation, which meant evacuating for three weeks to AirBnB place: me, Otter, both cats, while renovation team was hammering our apartment into shape. Basically everything except walls, ceiling and windows was swapped to something new and shiny and even those got replaced in bathroom and sauna. I have documented most of this in my kittytwitter account; everything started in February, mostly with outdoors repairs, as our building (out of three) was the last one to get apartment stuff done. In August, my kitties were gifted extra space! Our August and September was furious packing up of our stuff and both cats figured out that something must be afoot. That was confirmed when both of them got scooped into their own carriers and packed into car and hauled to a strange new place. Oh noes! Actually, they kind of liked it. It was a really compact (read: kinda small, like you have no idea) place, and they
© 2015 - 2024 Skiriki
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hmm. Our Turkey Day is done, but I'm always looking for something interesting for Christmas
I just have to figure out if I can sell my 15 year old picky eater on it....
I just have to figure out if I can sell my 15 year old picky eater on it....