::waves:: I hope everyone had a lovely holiday and/or a lovely weekend. First things first, Popeyes turkey. Yes. The answer is yes. The turkey was amazing, moist, fork tender, and delicious.
- Thaw at least 3 days ahead in the refrigerator. It comes completely frozen, like a rock. I thawed it for 4 days just to be sure and the first two days it was still hard to the touch.
- Remove from packaging, place into roaster pan – preferably with a roaster rack – wrap in foil and cook at 300F for 90 minutes or until internal temperature rises to 150.
- Take the turkey out, Take off the foil, add a little bit of olive oil or sunflower oil, and rub it into the skin.
- Either bake for 15 minutes at 500F or broil it, eyeballing when the skin gets crispy. It burns quick.
- The turkey will give you about 2 cups of dripping. The drippings are spectacular. Amazing. They are not greasy at all, more like really delicious bone broth. I put some into my stuffing and some into my gravy.
- Let rest on the counter about 15 minutes.
Is the skin crispy, like roasted duck skin? No. Was it still worth it? Hell yes. It was eaten in great amounts. We have almost nothing left.
What do do with leftover turkey:
- Large flower tortillas, burrito size
- Shredded cheese, preferably Mexican variety, Oaxaca, Manchego, but you can do simple Mexican blend of shredded mozzarella and cheddar.
- Taco sauce or your favorite hot sauce
- Shredded turkey
- Stuff that makes you happy: green onions, avocadoes, diced tomatoes, etc. If you are a fan of Taco Bell quesadillas, just used the first 4 ingredients
This works really well with a panini press, if you have one. I usually oil the tortillas lightly and press it on the highest temp, but if you don’t have the press, a large pan will do.
Lightly oil the pan and heat on medium heat. Put 1 tortilla in, spread cheese in a thin layer, spread shredded turkey, drip some sauce, lightly spread a bit more cheese. Once the tortilla forms little bubbles, either fold it in half or slap the second tortilla on top of it.
I usually go the second tortilla round. Once it sticks to the cheese, I flip the whole thing over with the spatula, which can be dicey. Which is why I prefer the panini press. You can also opt for smaller tortillas to make individual quesadillas, which will be easier to flip.
Cut with pizza cutter. Enjoy. Usually a big hit with small children, because they can grab the slices and hold them.
Here is a recipe with pictures.
The Thanksgiving was so nice. Kid 1 and Kid 2 precooked with me on Wednesday. Kid 1 knocked out the side dishes and Kid 2 made ridiculously pretty pies. It was low stress and low drama, a comfortable and warm family time.
All families have holiday stories, and we have a new one this year. I haven’t shared this on the blog, but in the week before the holidays, we had 3 outages. Texas grid – it’s not built for cold, it’s not built for heat, and apparently it’s not built for light rain either. The outages were longish, a couple of hours. One time it hit while I had milk bread in the oven, and I scooped up some coals from a fireplace on a baking tray and put it in the oven. The bread did bake.
The final outage happened Wednesday, the day before Thanksgiving, just as we finished clean up, with the pies cooling on the counters. Gordon had been making circles around the pies all day. He just sort of checked if the pies were there. However, the pies are not to be touched until Thanksgiving dinner.
The outage hits. The house is pitch black. I curse in two languages because I have had it.
The house is dark and quiet.
My husband sighs next to me and says, “Well, there is no helping it. Since the lights are out, we need to eat the pies.”
And that’s my Thanksgiving story.