Can you use this recipe and how to for turkey parts.
Since there are only three of us, can you use the brine and roast turkey legs and thighs. And how would you adjust timing and temp to a smaller weight? Thanks
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Recipe question for:
Dry-Buttermilk-Brined Turkey
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4 Comments
As to size, perhaps a 5lb turkey breast for the three of you and few or no leftovers.
On the other hand, if you’re going to do the work, maybe get two or three meals out of it.
Start with a smaller turkey than specified (say, 8 to 10 lb).
Serve first time as a roast. Also have the benefit of the carcass to make broth and gravy,.
Last leftovers - which can be frozen, used to make Chile, nachos, or a thick stew to serve over rice or noodles.
I was thinking of roasting mostly legs and thighs this way. Maybe I will just give it a try and see if it will work. I am an experienced cook, but turkey is not my game, and always struggle on Thanksgiving to come up with ways for serving so few people, since we have few family members remaining. Thanks again for your thoughts. Adele
Ok l see your situation,
A few more suggestions:
If you can get turkey legs and thighs, use them.
Is there a butcher from whom you could order a small turkey?
Consider using another bird or meat for your main.
Good luck with your feast!