Trussing the Turkey

Bacon and Prune-Stuffed Turkey

Hello, everyone! The world is alive! I volunteered to cook the turkey for a Christmas party with the homies. An American-style holiday turkey was what I wanted to do. The first time I’m dealing with the bird. I thought it would be that complicated, but with Lynne around it was a breeze. The longest part was thawing the frozen mass and it was a good thing I got excited and started preparing 2 days before baking time.

A teaspoon each of salt and pepper went into the inside and outside of the skin. I got fresh rosemary sprigs from Roy and mixed it with thyme into a cup of softened butter which was then spread into the pocket all around the breast and the outside of the skin. For the stuffing, I was inspired by this recipe. I used bacon and local bread instead of pancetta and sourdough bread and worked in chopped pitted prunes and a medley of herbs and spices.

Tying Up a Turkey

I used the twine that went with the turkey (or you can use any kitchen twine) to tie up the wings and legs for a neater stuffed turkey. The tied up turkey was sent to the bakery for a nice even roast. The service fee at Golden Bakery was 130 pesos, not bad at all. I’m glad I asked for the job. It’s wonderful learning new foreign recipes.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2012

Turkey, Turkey! Turkey?

Celebrity chef Todd English once said, “Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.”

On the contrary, we wanted a straightforward turkey in all its goodness, enhanced with just rosemary and peppercorns and devoid of all the trimmings. For my Palawan foodie buddies’ Christmas potluck reunion, Alain got turkey  from S&R and was prepared by Tonypet before sending it to Golden Bakery in Laoag for baking. It was moist and tender, the best turkey I’ve had in years!

The hubby and I brought assorted sushi and sashimi platters prepared by our talented cook, Lynne, who’s starting to make a name for herself. She also made tamago sashimi. One guest suggested we should start accepting food orders. Joan made spaghetti for the kids while Rainier brought a grass-fed native pig, roasted Burgos-style. The crispiest lechon skin ever. I wanted to post photos, but PETA advocates do scare me. Peace, man! The table was filled with Chinese-style ham, pancit Malabon, eel, fresh fruit salad, leche flan and barbeque a la Aristrocrat.

The Root:1 cab was mistakenly chilled, but thank God, it was fine!

My new year’s resolution, I’m quitting appalling food binges bordering on immorality. No, I take it back. I’m cutting down on carbs.

Photographed by Blauearth © Blauearth™ All Rights Reserved 2009-2011