The same black pepper mashed potatoes from Grandpa Ken’s house are really delicious. Let’s
The same black pepper mashed potatoes from Grandpa Ken’s house are really delicious, let’s arrange them for the children at home Potatoes Mashed potatoes Black pepper mashed potatoes The fairy way to eat potatoes RRxoJU
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Grandpa's Super Tender Juicy????Christmas????Turkey???? with Mash Potato Stuffing | How to Roast Turkey
This Christmas, we decided to document an heirloom Roasted Turkey recipe that has been passed down from my Grandparents.
Every Christmas, my Grandparents used to roast a huge turkey in their tiny oven. Not sure what make it was, but it was one of those narrow floor-standing ones, painted white, with four hobs on the top tier, a toaster in the middle tier, oven in the centre, and a warmer right at the bottom. And I vaguely remember that when the oven door was opened, the turkey took up most of its cavity!
Those days, you could only get frozen turkey from two stores in Singapore - Fitzpatrick's and Cold Storage. And you couldn't get traditional stuffing - the kind with breadcrumbs, sausage meat, chestnuts, herbs and spices. So my Grandparents had to make do. They made a stuffing with mashed potatoes, carrots, and the giblets and neck meat from the turkey (boiled and then painstakingly removed from the neck). Nothing went to waste. Chopped fine, pan fried, and mixed in with the mash. And they used a simple marinade which they normally use for roasted chicken - soy sauce, white pepper and salt.
They weren't really used to cooking such a huge bird in that oven, and it was mostly a struggle to get it roasted right without anything burning in that oven. You know, with all the heating elements so close to the oversized bird and all. They'd be keeping a close eye on it all the time, shifting it, checking, shifting again, just making sure things don't go south with this once-a-year bird... And somehow, together, they got it together. Every year, they got it together no matter what. And that's the thing isn't it, getting it together. It was a special thing for the whole family, all the way down three generations.
Ephemeral over time, like distant mist, yet somehow so tangible and priceless.
And when the family gathered for Christmas, my Grandad carving the turkey, and in the later years my uncle taking over carving duty, it was something so special. For me, it was a pile on of mash and loads of roasting gravy. And triple helpings.
So keeping my Grandparents' spirit going, we've documented this year's roasting, keeping as close as possible to their original recipe.
Here's our recipe:
TURKEY
1x 12 pound (5.5 kg) turkey. This normally comes frozen. In Singapore, we just have to leave the frozen bird in its own packaging at room temperature for 18 hours, then 3 hours (still in its own packaging) immersed in water. The bird should have been almost fully defrosted by then. Remove from its packaging, remove the package of giblets from its cavity, wash the bird properly, and it should be ready for the marinade.
MARINADE
3 tablespoons of Chinese Shaoxing wine (or Sherry)
2 tablespoons of light soy sauce
1 tablespoon of dark soy sauce
1 tablespoon of black pepper
1 tablespoon of seasalt
STUFFING
10 potatoes
2 carrots
2 large yellow onions
All the giblets chopped finely
1/4 to 1/2 cup of milk (depending on how mushy you like your mash)
1-2 sprigs of coriander, finely chopped
Pepper and salt to taste
Merry Christmas and Enjoy!
Black Aunties Try Other Aunties' Potato Salad
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