Sometimes you have to do what you have to do. In this case, it was Easter Turkey, instead of Easter Ham. I can’t say that I have any reason to complain about the result.
The backstory: I wasn’t about to drive to the BHAM to buy a quality ham, so we fished out a 20+ pound turkey from our freezer, a Christmas gift from MJ’s employer. It was time to go all Julia Child and Jacques Pepin on this bird.
Like Beatrix Kiddo in Kill Bill, I needed Japanese steel for this job. There are five cuts necessary for this dish, and I pulled out MJ’s massive Japanese cleaver. Cutting off the wing tips, and throwing them into the stock pot, are the two easy ones. Then the thighs/legs come off in one piece each. Finally, the back is removed, and it joins the wing tips in the stock pot. I forgot that the giblets get boiled. Those are for giblet gravy.
Brine the Turkey parts overnight in a standard salty brine, and make the stock and a large skillet full of cornbread to use as the base for the dressing. My cornbread has no flour in it, because I use the fine ground McEwen and Sons organic cornmeal. Other wise, it’s a typical cornbread. The next day, it’s time to reconstruct the bird.
The bird rests on a big pile of Cornbread Dressing, which consists of a regular, crumbled cornbread, egg, turkey stock, cooked celery and onion dressing, with two important additions. A. D. Livingston says include a cup of croutons for some crunch, and my addition is a good hand full of reconstituted dried porcini mushrooms, which are chopped and added after soaking, along with some of the porcini water, to add a little mushroom flavor to the dressing.
Put the bird back together in a manner resembling how it looked before it was dismembered. We also baste ours regularly with melted butter while it cooks, in a 375 degree F oven. That dark brown color is a good indictor of the fowl being cooked through. That big French roasting pan is quite an improvement over the gigantic cast iron skillet we formerly used. All the meaty part of a twenty pound turkey in a ten pound skillet will strain the sturdiest oven rack.
So thanks to Julia and Jacques for forever ending the stuffing of a Turkey cavity. These brined birds stay juicy and tender, and the legs can be removed early, if they cook faster than the breast does. Put them back in to re-warm just before the cooking is finished, and you once again have a reconstructed Deconstructed Turkey.