Looking for a Thanksgiving alternative

[Mosey2003]

Because (as I mentioned previously) most of us prefer the dark meat and I'm not a fan of leftovers - especially frozen. Nothing tastes as good once cooked, frozen, thawed and cooked again IMO.

I might be wrong, but I swear I've seen turkey legs alone for sale...

 

[Acre4Me]

Because (as I mentioned previously) most of us prefer the dark meat and I'm not a fan of leftovers - especially frozen. Nothing tastes as good once cooked, frozen, thawed and cooked again IMO.

I agree - love dark meat!! Quail is dark and has (to me) an almost sweet taste. It was easy to slip them out of their skins after taking off (using scissors) their legs and wings. The legs don't have much meat on them, actually. The downside to removing the skin is that you don't have that protective layer to keep them moist. Being dark meat, they stayed pretty moist anyway. Being small they cooked fast. But plucking a quail and leaving the skin on a whole bird would be the most attractive, overall.

 

[Trish1974]

I might be wrong, but I swear I've seen turkey legs alone for sale...

I've looked in the past, but could never find any. If they sell breasts they have to do something with all those thighs and legs!

 

[Mosey2003]

I've looked in the past, but could never find any. If they sell breasts they have to do something with all those thighs and legs!

You'd think!

 

[aart]

I might be wrong, but I swear I've seen turkey legs alone for sale...

I've seen them, but it's rare.
Why I butcher a fresh one each year.
Have learned to love the breast meat too, tho prefer the dark, gravy is the key for me

 

[Mimi13]

I’ve never before thought about this, but I would imagine the first Thanksgiving meal consisted of many meats: turkey, chicken, quail, pheasant, rabbit, squirrel, etc., whatever was plentiful in New England. And, it would have been roasted over a fire I guess.

I do believe I will try a little something different for my family too.

 

[Trish1974]

gravy is the key for me

Gravy makes EVERYTHING better!

 

[imnukensc]

Deep fry your turkey. There won't be any leftovers. Haven't baked a turkey in 20 years.

 

[annageckos]

All the stores around here carry turkey parts all year, legs, thighs, wings and of course breast. There isn't a lot, but they are there with the poultry.

 

[Mimi13]

I've seen them, but it's rare.
Why I butcher a fresh one each year.
Have learned to love the breast meat too, tho prefer the dark, gravy is the key for me

Oh lawd yeah, with giblets.