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Wedding Woes

WTF w/ the attachment to Tgiving recipes

My husband has a peculiar recipe for turkey. He simmers black cherries in butter, salty stock, sugar, and maraschino liqueur, and then injects this directly into the flesh under the skin. This year, my brother joined the family meal, and because he’s six months sober, we agreed to have no alcohol at Thanksgiving dinner. The exception was to be the turkey because all the alcohol is burned off during cooking, but my husband checked in with my brother, who said he would prefer that it not be there, so we decided to do something different.

Of course, I wouldn’t be asking you for help if certain family members didn’t decide to develop main character syndrome and decide that this was the greatest insult that they have ever suffered. My husband has been very clear that anybody who has a problem with this can go, umm, fornicate themselves. I find that a very satisfying view, I even respect it, but these are people in our lives, and I am wondering if there is a better outcome to be had.

—They Can Go Fornicate Themselves

Re: WTF w/ the attachment to Tgiving recipes

  • The only consolation I'd consider offering is if you're open to making that same recipe for another occasion when the brother is not present. 

    Otherwise take the H's line and also admonish the guests who would rather put your brother in a situation where he straddles sobriety. 

  • Go F yourself is the right answer. They can die mad.
  • levioosa said:
    Agree with above but I am so curious about that cherry concoction. It does not sound good at all to me but I feel like it’s one of those recipes that either looks weird but is delicious, or it’s just something terrible that has become an acquired favorite taste in the family. 
    I thought the same.  It's be like a sweet/savory type taste?  I'm not sure if I'd like it.  It kinda sounds like it's trying to add cranberry sauce type flavor directly to the turkey?  I also am not a huge fan of maraschino liqueor, that just sounds sticky and super sweet.
  • I’m on the husbands side; everyone else can eff off.

     (Also how and why do they even know? I doubt they’d even noticed if no one told them) 
  • levioosa said:
    Agree with above but I am so curious about that cherry concoction. It does not sound good at all to me but I feel like it’s one of those recipes that either looks weird but is delicious, or it’s just something terrible that has become an acquired favorite taste in the family. 
    I'm also wondering why people are making a big deal over a concoction that sounds disgusting.  It's also only one ingredient.  I realize that is my personal opinion and people have different tastes.  But that is two different high sugar/fructose items plus more sugar, for a savory dish.  Unless a lot of that strong sweet flavor cooks off, I know I wouldn't care for his recipe.

    Sorry, I had to write about my horror first before getting to the important part  and meat (hopefully not sweetened, lol) of the letter first.

    I assume the brother has had this turkey before.  Just because the alcohol cooks off, doesn't mean there isn't still a taste of alcohol.  I'd think that could be incredibly triggering for some alcoholics.  Especially someone who quit fairly recently.

    Who ARE these people?!?  I don't understand how anyone could put the taste of the turkey being slightly different over someone else's sobriety.

    Wedding Countdown Ticker
  • I do actually kind of understand this. I'm thinking you'd use more of a tart cherry and have some spices to give the skin flavor more akin to BBQ versus adding a bunch of sugar and having it taste like a cherry cordial. 

    But I cannot understand why you couldn't just do this without the liqueur. Googling cherry brined turkey turned up a bunch of recipes that didn't have booze. 
  • @MyNameIsNot that's where I am. Doesn't sound terrible and probably has a lot more flavor than a typical turkey. But yeah, just do it without the booze, can't be that hard. Love that the H's response is to kick rocks - he's got the right attitude.
  • @MyNameIsNot I’m with you on the tart cherry front…but he’s using maraschino liqueur which has to be sweet, right? I’m picturing maraschino liqueur basically tasting like sickly sweet cough syrup. 

    I need a knottie to recreate this with a cheap chicken and report back lol. 


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  • I'm wondering if it's like, a different sweet/savory like duck a l'orange? From what I see it's a glaze to put on the turkey with garlic and rosemary and a small amount of balsamic so it would be a different flavor profile.  Not my bag but I can see why it would be liked...but wouldn't go well with a gravy and standard stuffing IMO. 
  • ei34ei34 member
    Knottie Warrior 5000 Comments 500 Love Its 5 Answers
    levioosa said:
    @MyNameIsNot I’m with you on the tart cherry front…but he’s using maraschino liqueur which has to be sweet, right? I’m picturing maraschino liqueur basically tasting like sickly sweet cough syrup. 

    I need a knottie to recreate this with a cheap chicken and report back lol
    Not every time I roast a whole chicken, but sometimes I inject my roaster chickens.  It's a citrus/garlic/herb situation (smashed garlic cloves, sage, rosemary, thyme, lemon zest + its juice, olive oil) though.  It's green, but the finished chicken isn't.  Whereas this cherry concoction, I'd definitely be worried about seeing some red liquid here and there, and would immediately be put off.
  • ei34 said:
    levioosa said:
    @MyNameIsNot I’m with you on the tart cherry front…but he’s using maraschino liqueur which has to be sweet, right? I’m picturing maraschino liqueur basically tasting like sickly sweet cough syrup. 

    I need a knottie to recreate this with a cheap chicken and report back lol
    Not every time I roast a whole chicken, but sometimes I inject my roaster chickens.  It's a citrus/garlic/herb situation (smashed garlic cloves, sage, rosemary, thyme, lemon zest + its juice, olive oil) though.  It's green, but the finished chicken isn't.  Whereas this cherry concoction, I'd definitely be worried about seeing some red liquid here and there, and would immediately be put off.
    Okay but this sounds amazing whereas the cherry concoction dos not! 
  • ei34 said:
    levioosa said:
    @MyNameIsNot I’m with you on the tart cherry front…but he’s using maraschino liqueur which has to be sweet, right? I’m picturing maraschino liqueur basically tasting like sickly sweet cough syrup. 

    I need a knottie to recreate this with a cheap chicken and report back lol
    Not every time I roast a whole chicken, but sometimes I inject my roaster chickens.  It's a citrus/garlic/herb situation (smashed garlic cloves, sage, rosemary, thyme, lemon zest + its juice, olive oil) though.  It's green, but the finished chicken isn't.  Whereas this cherry concoction, I'd definitely be worried about seeing some red liquid here and there, and would immediately be put off.
    lol that sounds so night and day to what LW is doing though. Your recipe sounds delicious. I didn’t even think about the red liquid leaking out. Especially out of poultry. Yuck. I’m leaning more and more towards “this is a weird acquired taste tradition.” @banana468 the duck a’lorange sounds more layered and with complimentary flavor profiles. I think ultimately I just can’t get past the maraschino part. I don't even like Shirley Temples.  


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