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A repost from Texas Betsy’s Beach House, from years ago, bless her for hosting that site.
But still, a good way to do the boid this Thursday.
We’re doin Da Boid in oven due to fire ordinance ban for bbq’s in our complex (still good), roasted garlic mashed red and white rose taters, yorkshires, gravy from boid drippings and sausage roasted walnut green apple cranberry stuffing with artisan nut breads and some sourdough.
N Reisling, lots of Reisling . . . *G*
Howdy Beach Hauz Bumz (FirePups!)!
It’s Foodie Friday and it’s just a few weeks from Gluttony Day, other wise known at Thanksgiving!
So for today I’m all about da boid and next week I’ll cover the OTHER basics that go along with all the stuffing and gorging, of US that is, not the bird!!
So, on to my boid recipe!
Why’s mine so special? Cuz it’s done outdoors, even in the snow! (note: can be done in oven indoors, also, without the smoky thangs)
Cuz it’s smoky, tender, tasty and an herbal delight to prep, cook and consume!
That’s why!!!!
So let’s get to da boid!
Larue’s Smoky Boid
- One boid and kidneys/gizzards
- One tin foil pan for doid
- Tinfoil to cover pan and boid
- Chicken stock
- White wine (dry/sweet, you choose)
- Carrots
- Celery
- Onions
- Garlic (lots of garlic, of course)
- Herbs (whole FRESH herbs, NO DRIED HERBS!)
- Some herbs for pan, some for inside turkey!
- Rosemary
- Thyme
- Basil
- Bay Leaf
- Sage
- Fresh Ground Black Pepper
- EVOO
- BBQ Grill (NO GAS GRILLS MAY PARTICIPATE!)
- Fruit Tree Hardwood (apple, peach, cherry)
- Hickory Chips
- Combine some amount of garlic and herbs
- Process to paste with EVOO
- Rub refrigerated bird under skin and on skin with paste
- Let stand for two hours or overnight in frig
- Rough chop onions, celery, carrots
- Leave Garlic in whole cloves, skin on if fresh bunch
- Add veggies and garlic to tinfoil pan
- Add half and half chicken stock and wine to barely cover veggies
- Set boid on top of veggies in pan
- Tinfoil boid and pan ensuring tinfoil don’t stick to boid
- Start hard wood fire in bbq with top off
- When flames die, but wood is burning well, bank to sides
- Add soaked hickory chips in small tinfoil pan/pouch in center of banked coals
- Add grill grate and place tented boid in pan to middle of grill
- For ease of handling, put tinfoil pan on metal cookie sheet if not using solid roasting pan
Put lid on bbq, open top and bottom vents to max.
Liquids in pan will start to boil fairly quickly under the boid, causing a steam/poaching effect.
Temps will get VERY high, early on, but that’s ok!!!
Pull BBQ lid every half hour and check for sounds of boiling, the turkey will also release liquids and fat, so that will increase the liquids in the pan. That’s good!
For a 15-25 lb. boid, at about two hours, lift BBQ lid, open tinfoil tent and using a knife point inserted one inch deep in the thick part of a breast, look to see what the color of the juices that flow out are.
If clear, remove tinfoil tent, and close BBQ lid to begin to roast and darken skin and outer portion of boid.
If juices are colored at all, return tinfoil tent and resume cooking. Check every half hour.
For those who MUST use a thermometer, breast internal temp should be minimum 145F.
Once boid is up to temp and juices run clear, remove from grill and let stand 15 minutes.
Then, remove boid from pan and let stand with drip pan under it.
- Remove herbs from pan and strip any leafs or herb from stems and reserve herbs.
- Remove kidneys, gizzards, etc to sauce pot.
- Take an amount of the vegetables and garlic, and liquid, into a sauce pot.
- Add the stripped herbs, and bring to a boil and reduce by half.
- Taste and adjust for seasonings.
- Using immersion blender, puree all that’s in the sauce pot.
- Strain through medium wire mesh strainer into new sauce pot.
- Bring to simmer, and taste.
- Adjust seasonings, herbs, wine, and drop in small amount of unsalted butter and whisk in.
- If too thin in consistency either reduce slowly or add more vegetables and reblend and strain again.
- And adjust seasonings when desired thickness is achieved.
- If too thick, simply add more tinfoil pan juices.
- When done add fresh fine chop Italian Flat Leaf Parsley and taste.
That’s yer gravy!!!!
Slice turkey per regular conventions, and serve.
I’m telllin ya, you’ll NEVER have a dried out boid with this process!
And, you can’t BEAT the smoky flavor of a boid from a BBQ!!!
Ok, I know yer out there. Yeah, YOU, living in 12 foot of snow on the patio. Or you, the one who NEVER uses a bbq. Ya got two choices!
Either get with Larue’s Program, and do something new and daring!!!
Or. Just use yer forking oven set at 375F and dump some bottled flavored smoke crap into the liquid before you begin cooking it.
(note: upon review, I wonder if adding some hickory chips to the bottom of the roasting pan might not get SOME smoky flavor into it all, but don’t do too much two or 3 pieces max? or you’ll kill the gravy drippings)
But don’t come calling ME if your oven boid don’t really taste like the outdoors. It WILL be juicy and heavily flavored, though. For that, you can thank me.
And for that matter I don’t want to hear ONE WOID about DEEP FRIED BOID! NOT ONE WOID! (good, tho, I must admit)
What any of you do in the privacy of yer own trailer parks is NONE of my business. ;-)
Well, that’s about it for today.
Next Foodie Friday I’ll cover stuffing, roasted garlic mashed taters, and maybe a few other side dishes.
But for now, it’s time for you to get out in your kitchens and make something to eat!
Mangiamo!
8 Comments
Guess I’ll add this one here in comments, rather than do a new diary.
Recipes, Pups, Recipes!
Larue’s Roasted Garlic With Rosemary Mashed Celery Root
Ingredients
3 lbs. peeled celery root diced into half inch to one inch cubes
half cup roasted garlic
one sweet Vidalia onion, roughly chopped
two 6 inch long rosemary branches
one 6 inch rosemary branch stripped and finely diced or processed
1/4 stick non salted butter sliced about half inch thick
half cup heavy cream
1/2 cup grated Parm/Reg or Asiago Italian Cheese
S&P to taste
Initial Prep
Peel and cube (3/4 inch cubes or so) celery root the night before and cover in milk
Remove from ‘frig next day and bring to room temp
Reserve milk
Layer cookie sheet with tin foil (clean pan!!)
Take enough peeled garlic to fill cookie sheet (you’ll use more for other recipes)
Hint: Buy jars of peeled garlic!!
Toss garlic in bowl with small bit of EVOO, S&P
Spread out on cookie sheet and roast at 450F for 30 minutes
Check at 20 minutes, look for light brown surface, not too dark
When done, take to food processor and drizzle small amount of EVOO until paste is formed
While garlic is roasting:
In sauce pot drizzle small amount of EVOO, bring heat to high
When hot but not smoking, pour in celery root cubes and chopped onion
Add two branches of rosemary (6″)
Lower heat to medium, stir and saute for 10 minutes
Add half of the reserved milk and half chicken stock to cover solids
Simmer for one hour, lid on, checking at intervals to ensure liquid does not ALL boil away
Strain out solids into mixing bowl, save rosemary branches for later
Reserve liquids
In heavy beach towel, squeeze solids to remove as much liquid as possible
Take to food processor or use hand held blender and puree while adding liquids as needed to get to puree stage
Pass thru medium mesh china cap/chinois or colander to remove fiber and excess liquids and return to mixing bowl
Add half cup roasted garlic
Add fine diced rosemary
Add half of sliced butter stick
Begin to puree some more with hand held blender
Add rest of butter and heavy cream as you go
When done to desired puree, cover and store in 175F oven.
When ready to serve uncover and add grated cheese to top and brown under broiler.
For the more adventurous take mashed celery root to pastry bag and pipe onto individual serving plates, top with cheese and brown under broiler! Make sure to use sweet butter, heavy cream and taste for S&P as you go. This is to DIE for!
Another side dish takes advantage of something I like to do-put stuffings in my entree’s. This is one that goes well all year long in pork loin, chicken, even pounded out beef. Although it’s a fairly common combination around the Holiday Season mine has a twist or to, so check it out!
Larue’s Sausage, Apple, Cranberry Walnut Stuffing
Ingredients
two pounds of loose ground sausage of choice (I like seasoned Italian Sausage)
4 diced green apples (half inch chunks)
1/4 lb roasted walnuts diced as you like
2 cups diced (one inch cubes) pumpernickel loaf bread that’s been toasted in oven after dicing
1/2 lb of fresh whole cranberries
1 chopped portabella mushroom
1/4 cup chicken stock
1/4 cup apple cider
1/4 cup roasted garlic
1 tablespoon non salted butter
2 whole eggs
diced rosemary from branches in recipe above (it’s been soaked, easy to fine dice!)
The Process
In cast iron pot with high heat add 2 tablespoons EVOO
Add sausage and brown
Add onion till translucent
Add chopped portabella mushrooms
Add apples
Add cranberries
Add cubed/toasted bread
Add roasted garlic
Add rosemary
Add butter
Stir for 5 minutes until all ingredients are incorporated.
Add apple cider and chicken stock and cook 5 minutes more.
Remove from heat and let cool to room temp.
Beat eggs, and add eggs and walnuts and stir.
When fully incorporated cover with foil and bake for 20 minutes at 375F. Check to see if liquids have all been absorbed and stuffing is solid.
In needed, uncover and cook till done.
Spoon out and serve when needed.
For real added foodie insanity, add asagio, parm reg, feta or even Stilton Blue Cheese (the perfect mix of cow and bug) into the recipe
This next item is a GRAND Sauce for any entree , including white fish or salmon!
Larue’s Cranberry Orange Sauce
Ingredients
Two pounds fresh cranberries
One cup water
One cup triple sec
One cup Grand Marnier
Juice one large naval orange
Zest one large naval orange
Half cup white table sugar
The Process
Add all ingredients to sauce pan
Bring to boil
Simmer for half hour
Check to see if thick enough and cranberries are done. If not, simmer longer.
Use immersion blender if you want a creamier sauce or leave as is for a more rougher texture.
Serve hot or cold
Well, that’s about it for today!
There’s a few ideas to tinker with and fine tune before The Gastronomic Gluttony hits Thursday that can perk up your usual routine, not too fancy not too common, fairly easy to do.
So, for your next get together . . . there you have some new thoughts and I hope you’ll have a couple of glasses of your fav vino to temper the insanity of the neighbors and relatives milling about and getting in your way.
Not to mention the dogs, cats and any OTHER animals lurking and adding to the chaos!
Yes, The Holiday Bell is about to sound and people WILL be getting together not JUST on Turkey Day or at XMAS Dinner or New Year’s Eve.
Until Thanksgiving though, get out in your kitchen and practice making something new to eat!
Mangiamo!
Nice receipe Laure
Monday Food!
Which one? lol
Yeah, Sunday came and went, Texas Betsy did (or does) Foodie Friday, and here I am, out of step and a day late again.
I jist can’t hep muhself at times tho, when it comes to phud.
Would you like another shrimp pesto crostini?
both look interesting! but we have been hooked on brining da boid for at least 24 to 48 hours… Just cooked one up last Tuesday that I brined for 24 hours…. Man did that ever come out so moist and delicious.
I use 1 cup Kosher or Sea Salt, one cup of Apple cider vinegar a few lemons & oranges squeezed and tossed in, One cup of dark brown sugar. Add a beer or two, 1/3 cup Bells Poultry seasoning, 1/2 cup Chef Paul’s Poultry seasoning fresh garlic, crushed and chopped. Ground black pepper, fresh sprigs of Rosemary, thyme & Oregano.
Be sure to wash da boid in and out. Remove neck and gizzards and save for later.
Put all this together in a leaf bag in a 5 Gal bucket add enough water to make sure da boid is completely submerged close up the bag and tie wrap it closed and this time of year I keep in outside for a day or two or three. Remove da boid rinse well and than follow one of those two recipe and I like to preheat to 425 add the turkey close the oven and when it comes back up to 425 turn it down to 325 don’t open the oven for at least the first hour then bast every 20 min or so. If he is getting too brown cover him in a loose tent of foil and cook according to the size of said boid about 3 1/2 to 4 hours unless ya did make stuffing in the bird then a bit longer. Remove da boid from the oven lift him out on to a lager cutting board cover with foil and then a towel and lest it rest whilst you make yummy gravy!!!
Good brine, I like that one!
The holiday commonly referred to in the United States as ‘Thanksgiving’ had its origin in the mind of a true genius who against all odds created a holiday where not only can one flip anyone else the bird and be pummeled with expressions of both thanks and gratitude, but often must respond to requests for more of the same.
Genius, pure genius!
Go figure!
Thanks Larue-Clique Member Since Horus was a Kid :>))))