Heyo! Thanksgiving is literally around the corner, next Thursday, and with that, some are in a panic. If they aren’t now, they will be. Watch the turkeys disappear from the stores and the instant-gravy, too. The worst thing to happen around this time of year though is usually needing to cook a turkey, sometimes in a short amount of time. Luckily, there are a few infamous ways to cook a turkey.
To Grandmother’s House We Go
This one has been around a bit, and was made popular by Manifold Destiny. It’s a book all about how to cook while on-the-go. No, really on the go. As in, cook a 5-pound turkey breast with vegetables on the way to the dinner party. A quick little background for this set-up – plan to drive for about four hours, assuming your dinner party isn’t around the block, and have the following ingredients:
1 five-pound boneless turkey breast sliced into thin strips
3 large baked potatoes, peeled and diced
3 carrots, chopped up to fine bits
Dry white wine
Salt and pepper
3/4 cup heavy cream
Now all you need to do is put the turkey, potatoes, and carrots in a bowl. Drown it in wine, marinade it in the fridge for two hours, and then drain the wine out. Oh, and don’t drink it – that’s asking for food poisoning.
Next, set the vegetables aside, cover the turkey with flour, and lather the butter onto five large squares of tinfoil. Put equal portions of turkey and veggies on each square, season as desired, then turn each piece of foil into a bowl shape to contain each portion. Pour enough heavy cream to cover each without making a mess and spilling over, and then seal the bowls carefully.
Place all five tinfoil bowls onto the engine block, secure it if possible, and drive for four hours. Be sure to stop mid-way and flip the tin foil bowls, turning off the engine when you do. As long as the airflow isn’t blocked and the tinfoil bowls aren’t touching any moving parts (that would be bad), you should be good. I wonder how quickly it would all cook on an SRT Hellcat engine.
I’m Not Spending Thanksgiving in the Kitchen
No one likes to spend the holidays trapped in the kitchen. What fun is that? Well, Tastebuds Catering in Florida had the same feeling. One day, they inconveniently acquired an oven that could only broil. Out of a bit of desperation, the cook cut the turkey in half, covered it with a dry run of seasoning and flour, and put the turkey on the bottom shelf in a pan with 3 inches of water under the broiler for about an hour, basting it every 20 minutes.
The oven hit 475 degrees, and as they say, the rest is history. For nearly two decades, Tastebuds Catering has been broiling turkeys at 450 degrees. It takes half the time and still gets the job done. So why not make things simple and actually enjoy the holiday?
There you have it – two ways to cook a Thanksgiving turkey dinner while on-the-go, or when crunching for time. We hope you enjoy the holidays, and remember not to fill up on turkey. Thanksgiving always has the best desserts.
Original Photo Source: Horton.com