[Sca-cooks] smoked turkey necks?
Olwen the Odd
olwentheodd at hotmail.com
Tue Dec 23 07:57:10 PST 2003
>Olwen replied to me with:
>>Stefan, you certainly can use smoked necks to flavor other "stuff",
>>like in
>>bean soup, or you can simmer them for a good while and use the stock for
>>marinades or soup. If you simmer them long enough the meat will
>>eventually
>>fall off the bones.
>But if the meat is falling off the bones, are the bones still a connected
>assembly? Or are there now a bunch of rather small bones and gristle
>intermixed with the turkey meat?
Actually, there is no gristle and the bones are each seperate fairly largish
bones.
>>Then you can use the meat either in a soup/stew or
>>make
>>a pot pie or you can make either turkey salad or turkey BBQ.
>These sound good.
>>I use a lot of fresh turkey necks that I cook for a couple of hours in a
>>covered pyrex dish with garlic and sherry.
>This sounds pretty good, too. Except for the vision of trying to dig out a
>bunch of bones as I eat it. Actually I think the gristle is more of a
>problem than the bones. Bones are easier to find and seperate before they
>get into your mouth. I might have to try the sherry and the garlic with
>just some shredded turkey meat.
That would work too, I suppose. Turkey necks are one of the finger foods
IMO. Guess that is why Alainne considers them comfort food.
>
>Stefan
Olwen
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