My turkey breast is starting to unthaw, slowly. I haven't taken it out of the fetish suit it came in yet because I'm not going to cook it until Friday and I think it should stay in its original packaging as long as possible. I might even slip it back into the freezer Tuesday if it seems to thawed out and worrisome. Thursday night I'll make its vegetable raft cum rack and then I'll slip my fancy compounded butter under its skin and slather the top with more of it. On TV it turned out beautifully.
One of my cooking shows told me to use the butter because it would make the meat taste really good, the other told me why the meat taste better with it. As it turns out, white meat is very lean and meat that is very lean tends to dry out in the cooking because there isn't any lubricant, i.e fat, to keep it from getting dry. Dark meat has more fat and thus it is juicier. We add butter under the skin of the breast to make fake fat! See, TV is good for us.
And now I know how to make compounded butter! Which is apparently the best thing since sliced bread and I should have had a roll of it my freezer always and how have I lived with it all these years? I would guess, I have been eating frozen boneless, skinless chicken breasts and they don't require compounded butter, or they do but we eat boneless/skinless to avoid extra fat as well as the evils of chicken skin. So, yes, I have lived without just fine, TV chefs. All compounded butter is, is just flavored butter, you can add garlic and rosemary and salt and pepper or you can add honey and mustard to it. Its like a wonder tool. You make it ahead of time and keep it rolled up in your freezer.
I have also been talked into attempting to make my own chicken broth. I don't know where I'm going to put the broth when I'm done, and Im not a huge eater of soup, but maybe I'll make some nice chicken noodle soup and keep it around instead of Raman. Who knows?
Because this is also the start of Dog Cookie Season so maybe I'll wait on the broth- perhaps until after Christmas and by then Santa will have brought me a new stock put because my existing pot, I think, is developing some kind of pot dementia and that it may not really want to simmer things for hours. It gets mad and gets burny and impossible to clean and I think its time for a new one, Santa. And a double boiler.
I got notice that my Great Experiment is set to arrive today. I haven't worked with this kind of thing before so I hope I don't mess it up. No guts no glory.