If you are like me, there is sentimental value in serving up a great big bird at Thanksgiving, and there’s nothing wrong with that.
But this year, since a big old turkey may not be an option, since as I’ve written, a news report said one in five families will not be able to afford such a (once viewed as a staple) fine-feathered symbol of the holiday.
Now I’ll give you an entire, if somewhat disjointed accounting because there still are so many options, to make your holiday whole. So I will bring in chicken and nachos to save the day(s) and the bank account. Fowl is more budget friendly than beef, so we won’t go there.
— But before that turkey, such as it is, bogs you down, kick up your heals with high energy on Wednesday night.
To start, with the arrival of winter weather, and that snow thing that could mean slippers, you might wanna consider a warm — or not — onsie for night wear.
Or nightlife.
So get into your gear and checkout T-Buckets near Somerset for their annual onsie pajama party contest. And add grit to your game by getting up their like your inner diva and belting out some karaoke. It all runs 9 p.m. to 2 a.m. And don’t stop with just the eve, T-Buckets is open regular hours on Thanksgiving Day.
As is The GasLite in Ellsworth. And we all know about the use of rock star in band names, but these guys are truly working for the weekend: Of that classic rock generation, they call themselves Weekend Rockstar and will light up the night that Wednesday night. The fame starts at 8 p.m. and is aided by the fact that all five members, three guys and two gals with one even on guitar, each have a different look and hair. You might even hear some hairband songs, as they promise to melt the room down. Not sure about the snow … —
But with turkey, and when a need exists to go up to the per-ounce limit that’s already dictated by your budget, there are to-fit options that can be supplemented by smaller packets, such as a couple of ounces for 80 cents a shot at my WalMart. You can get whatever you need and not more, down literally to a nickel, a place it on the platter wherever there is a gap.
Are you and yours among the multitudes who have way too much left over after the holiday, then have to decide how many turkey sandwiches is your tolerance before it goes bad, and turkey is not that forgiving, or does it become one of the myriad things that sit in the freezer and accumulate with other now frozen foods. So get a really small bird, and if you need to supplement, have Buddig slices or the like fill any gap for your guests. It can even be changed up by being skewered with any number of olive varieties, other meats and cheeses and assorted pickles. And some BBQ sauce? And what about a whole and still cheaper packet of turkey legs as a stop-gap? And if a few less guests show up, there is more for you and your family later, since these would not have to been opened. (And maybe stow a bit of the croutons as unstuffed for eventual, sprinkling on a salad). And set around that bird, such as it is, dress it up as far as appearance with a garnish of boiled, and maybe seasoned carrots, potatoes and onions, or even parsnips, (usually available for 49 cents a pound at your local Kwik Trip). And for a bedding, iceberg lettuce leaves, or romaine if you have any money left over. Rice anyone?
As far as pickles, you can get a huge jar under the institutional heading for five dollars or less, so make a small care package/jars in advance and send it home as a care package for your guests. And if you are all comfortable with this and you have to do whatever you can these days, have guests make a list of leftovers that might be useful for them before they arrive. Might put such a disclaimer in your RSVP.
Getting it going.
Thus turkey, with the accompanying use of chicken I’ll now describe, becomes a turnkey on your table:
So if your family loves meaty drumsticks — this way you can have more of those by placing them around the circle, under the edge of the bird. You might position their nuggets that are the meat heads facing out, positioning the pieces about one an inch. Or gang up on it by teaming up their placement all around the thighs (see later in the post).
Still in the name of making ends meet, and style also, you can also find fruit by simply placing the leg’s ends together, or apart, or sideways.
But as you go, largely on the fly, take care to write down your seasonings and their amount while going at it this season, to reproduce it in other seasons. This way you will not need to reinvent the wheel the next time around.
It all starts on Thanksgiving Eve, and nachos will be your niche, one of the one or two best-attended tavern times each year, and there’s more to do than just basting a turkey. (A beer for each baste?)
To the contrary. And you have to and/or forgo the beef, or use it with other recipes or freeze, but even refried beans can be used come tomorrow to supplement a side dish. For during the nightly happy hour, time it right and maybe not on a weekend, especially, that nachos poundage that could also do double-duty and triple-duty in your kitchen.
Come then, these could be added to make-or-break an appetizer or pre-game snack, ratchet up entrees, or enhance parts of that 15 or 20 pound turkey, or as we talk, let you scale back to a ten pounder,
It’s best to resist the idea to make the nachos too forefront, as they’ve been in the fridge overnight waiting to be warmed — especially when it comes to your veggies, so just small-splice on a few tads — and you did remember to put the leftovers, with needs as varying as those of certain picky guests, stored away did you not? Rather, the focus could just be on a ten-pound tom turkey. That becomes the point.
This is how you work it.
And you do need to flow, on this as a crazy set of work days, if only for the rushed chef and part-timer cooks. Don’t get too crazy! Or …
At Agave Kitchen in Hudson, they truly bring the nachos to bear. Or other animal can serve the purpose, for that matter. But the heaping plateful you get, like in so many places, can even exceed the height of a chicken-leg-bone, (more on that option later), but with a lot more meat than bone, and both meats, to different degrees, win in that dollar-saving category. From what I’ve seen Agave is the measuring stick for all things nacho, although many others compete, most of them venues that are more grill than bar, and bring savings but can be up to moderately priced.
That prior night, to Thanksgiving, always proves big in bars, so here’s how you win the scenario. Before the feast fest the next day, put a few friends together — deer hunters widows take heed — scarf down but leave a little in the yummy for the pumpkin and pecan pie, or one piece of each if your left room by avoiding (and I liquidize here) that extra side of thick-or-not salsa.
The leftovers will still rock by the next day or so, except maybe for that turkey, as it might be hard or really dry come time for the big game to come on — and isn’t that the (relatively real) reason we gather on this day, and when we can fit in time to bolt to the table. Unless overtime. But maybe not at eateries, depending on how they treat holidays with staffing.
So when you can, take it to the Nachos Farm, a big part of the Agave and the folklore displayed on their sign and front door. And also weigh in their chicken tacos offered all month.
— We can’t speak for the veracity, however, of what Agave in particular is practicing during these time periods. They are just being used as an example of what can be out there as the holiday takes shape. —
Nachos eaten in and then out, with chicken if you can divine it out on Wednesday and then into Thursday, or Friday, are part of the game, starting the night before. Both meats can later be used in casseroles, enchiladas and lasagna, and/or slice and dice them and add them in from the prior night, working it in the kitchen right before kickoff. And those are only the ones touted on a single online source.
But as you go, largely on the fly on this barrage of days, take care to write down your seasonings and their amount while going at it this season, to reproduce it in other seasons. This way you will not need to reinvent the wheel the next time around.
So to recap, and trying not to waddle: All starts on Thanksgiving Eve, one of the one or two best-attended tavern times each year, and there’s more to do than just basting a turkey. (A beer for each baste?) For those nacho ounces and even pounds could give a hand and have your meal’s popularity rival even football, hey Packers more than the now popular Vikings.
It’s best to resist the idea to make the nachos too forefront, as they’ve been in the fridge overnight waiting to be warmed — especially when it comes to your veggies, so just small-splice on a few tads — and you did remember to put the leftovers, with needs as varying as those of certain picky guests, stored away did you not? Rather, the focus could just be on a ten-pound young tom turkey. That becomes the point.
Tips for nacho hunters:
First, make sure the venue where you got the nachos is open to the idea of leftovers for carryout, as with their happy hours there may even be two-for-ones, or half priced appetizers. Of course this is done as an eat-in cost-leader to bring people, but don’t take too much advantage. This is not a buffet line, granted, but you might be in better luck if the server is someone you know, and could tip, to let it slide. But no pressure.
Hey, you can make a heyday if you work with it — repetition alert on behalf of my server friends as this can be severe — on this a work day if only for the rushed chef and part-timer cooks, as if they are even open they are probably short-staffed. So as servers are hustling too, don’t get too crazy with the amount left on the big plate, and asked to be stowed for an overnight! Or …
To boast cool holiday decore well beforehand, there’s this funky little thing called design. It can be done with pumpkins and squash, making your place full of visual cheer, in the style of the latest occasions. They should be on sale now at the local grocery store, but unless they offer the old gold, standard special of spend a ten-spot, get ten, you might not this holiday be able to afford one for every prominent window in your place, much less a second. So … get them up a week or two before each of the holidays, then after half that time passes, rearrangement them to be in each place they were not the previous week. In would say save the best for last as far as which window first, but it might be just as beneficial to start early and get a good vibe going. switch its colors and shapes, and squash has a bounty — and even sizes around in the house.
And, if these slightly fruity and full items do not meet their end before the holidays end, there can be made pies and such as we near December. But until then …
There are so many more bird-beckoning uses, especially those incorporating chicken, as it is used even when taking a bow to the traditional.
Chicken legs are much cheaper than the rest of the bird, especially the breasts, but there is more waste.
However, making soup on Friday saves the day. Or the broth.
Chicken contains slightly more calories and fats, and less protein. And for strength of (schedule) taste it’s also turkey; so season your chicken well.
Turkey is as much as twice as expensive per pound, since the farmers have more work and time to get turkey to the table.
Chicken has about twice the niacin, although turkey features much more selenium — and more sodium in the case of those deli cuts — and also phosphorus and Vitamin B-6 … so diversify.
Cooking times are much higher and there is more prep time when turkey is the bird. And turkey is juicier, but you have to do it right in the oven, and cuts around thighs have the bigger volume of drips. We talked about that earlier, getting a leg up.
So there you go with my design scenario, two or more ways of putting it onto the platter.