November 23, 2023

Turkey Jook

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Turkey Jook

November: Thanksgiving 

We are grateful for the grub we are able to have spread out on our table, which is more than enough for just the two of us. We buy the smallest, cheapest whole frozen turkey at the store and cook it, along with several sides and a couple of pies (pumpkin and another fruit flavor). Then we can rest for a few days and not cook because we have tons of leftovers.

While Highlander has turkey sandwiches, it is jook that Islander grew up eating in Hawaii. Her Mommy would make an Asian-style congee/rice porridge using up leftover Thanksgiving turkey or huli huli (rotisserie) chicken. Jook is similar to Filipino arroz caldo. It is heartwarming and filling, especially when the days are getting cooler in the Northern hemisphere.

To God, mahalo for our meals or more! And to our blog readers, thanks for supporting our website. Happy Thanksgiving!

Recipe 

(Inspired by Mommy)

Ingredients

  • 1-2 cups leftover turkey (or rotisserie chicken), chopped
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 cup onion, chopped
  • 7-8 cups of chicken broth
  • 1 tablespoon fish sauce (optional)
  • 1 2-inch piece of ginger, peeled and sliced
  • 1 ½ cups rice, uncooked, rinsed and drained
  • Salt and white pepper to taste
  • Sliced calamansi or lime wedges

Directions

In a large pot, heat the oil. Saute the garlic and onions until fragrant and golden brown.

Pour in the chicken broth and fish sauce (if using). Add the ginger and chicken. Bring to a boil.

Stir in the rice. Turn down the heat to medium low, cover the pot and simmer for 20-30 minutes or until the rice is soft and cooked, stirring occasionally. The consistency should be thick like a porridge. Add a little more water or chicken broth if a thinner consistency is desired. Season with salt and white pepper to taste. Ladle into bowls. Serve hot with a squeeze of calamansi or lime.

 

November 25, 2021

Roasted Turkey Tails

Posted by HI Cookery under 11 November | Tags: , , , , , |
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Roasted Turkey Tails

November: Thanksgiving

What foods may be frowned upon in one culture may be a favorite in another! Such is the case of roasted turkey tails. The fatty butts of the big birds were once considered an undesirable part for most Americans who discarded it on Thanksgiving. Not wanting to waste the tails, turkey food companies shipped the “pope’s nose” (also known as “parson’s nose” or “sultan’s nose”) to other countries as a way to make some easy profit. Turkey tails have become a cheap delicacy in places like Ghana and Samoa. Because they are unhealthy, governments have tried but failed to ban the import of turkey tails.

Turkey tails are popular in Hawaii, too! Islander’s cousin, Roxanne, married a Samoan, Billy T. and they serve several roasted tails along with a traditional turkey on Thanksgiving. Some of her relatives also eat their turkey with ketchup in lieu of gravy (see Notes)! Remember, what tastes may be frowned upon by one person may be a favorite of another!

Try indulging in these tasty roasted turkey tails at least once on Thanksgiving! Happy Turkey (Tails) Day!

Recipe

(Adapted from Polynesia.com)

Ingredients

  • Turkey tails, raw and not smoked
  • Salt and pepper to taste
  • Onion powder to taste
  • Garlic powder to taste
  • Mixture of chopped herbs (rosemary, sage, etc.), optional (we leave them out)

Directions

Wash the turkey tails and pat dry with paper towels. Use tweezers to pull off any visible quill ends of the feathers. Season with salt, pepper, onion powder and garlic powder. Sprinkle with chopped herbs (optional). Place turkey tails on a rack over a foil-lined baking pan. Bake in a preheated oven at 400 degrees F for about an hour. Remove from the oven and let rest for 10 minutes. Transfer to a plate and serve with gravy or ketchup.

Notes

 

November 1, 2011

Thanksgiving Turkey

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Thanksgiving Turkey

Thanksgiving Turkey

November: U.S. Thanksgiving Day (Fourth Thursday in November)

Gobble gobble! Many Americans traditionally gobble up turkey on Thanksgiving Day. The famous fowl graces the table as the centerpiece and is surrounded by other stereotypical side dishes, such as stuffing, gravy, sweet potatoes, cranberries, bread rolls and pumpkin pie. Some people feel pressured to prepare a picturesque turkey with all the trimmings. Perhaps that is why Islander jokes it is not in their marriage contract for her to cook the turkey at Thanksgiving. In our home, Highlander is in charge of making the meal for this major holiday. He keeps things basic (no brining—just baking) and the turkey turns out to be terrific and tasty! We like all the leftovers, too, which means we can take a break from cooking for a few days and spend more time watching football, shopping the sales or relaxing with loved ones and guests.

We thank God for a bounty of blessings! Happy Thanksgiving to all of our family, friends and fans of HI Cookery.

Recipe

(Adapted from Reynolds Oven Bags)

Ingredients

  • Turkey, thawed
  • Oil or butter
  • Salt and pepper to taste (we also sprinkle a little garlic powder)
  • 1 tablespoon flour, if using an oven bag (we used Reynolds brand)

Directions

Thaw the frozen turkey in the refrigerator a few days before Thanksgiving. Rinse with water and remove any neck and giblet packaging from the interior/cavity. Rub the skin with oil or butter. Generously season with salt and pepper or other favorite herbs and spices. Secure the wings with toothpicks and tie the legs together with kitchen twine.

Thanksgiving Turkey

Put the turkey in an oven bag dusted with flour to keep the meat moist and to prevent it from sticking. Tie the bag then insert a meat thermometer into the turkey. Place in a large roasting pan. Cut a few slits in the bag to allow steam to vent. Bake at 350 degrees F in a preheated oven, according to the size and weight of the turkey:

  • 12-16 pounds = 2 – 2 ½ hours
  • 16-20 pounds = 2 ½ – 3 hours
  • 20-24 pounds = 3 – 3 ½ hours

The turkey is cooked when the meat thermometer reads 180 degrees F. During the last 15 minutes of cooking time, carefully remove or cut the bag from the turkey (beware of escaping steam and splattering liquids). Continue to cook until the skin turns golden brown. Remove from the oven. Let stand for another 15 minutes. Place the turkey on a platter. Carve and serve.

Thanksgiving Turkey

Notes

  • The date of Canadian Thanksgiving Day is the second Monday of October.
  • We personally do not cook or eat the giblets that are included in the turkey package. But our parents used to chop them up finely to add flavor to giblet gravy made from turkey drippings.
  • If using stuffing in the turkey, add another half an hour to the total cooking time.
  • Our turkeys turn out tanned now but when Highlander started cooking them in our early years of marriage, they were a bit albino-looking!
  • We placed our turkey on a platter lined with lettuce leaves. Then we garnished it with fresh parsley and fruits that we had on hand for the final food photo above.
  • Try our turkey cookies made with Oreos for a unique Thanksgiving Day dessert or decoration.
  • We sometimes volunteer serving turkey meals to the poor at Thanksgiving-themed community gatherings organized by churches and charitable organizations. Please consider donating your time, talents and/or treasure to help those who are less fortunate during the holidays.
 

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