Sunday, November 19th, 2006

The Brooklyn Kitchen takes apart de-boning a turkey

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For any of you foodies living in or around Williamsburg, Brooklyn, there’s finally a place where you can go and everybody knows your name. No, it’s not a bar, it’s a kitchenware and specialty foods shop called The Brooklyn Kitchen. I had the pleasure of watching the shop’s first gathering this evening on “A Different Way to Bird”: how to de-bone a turkey, just in time for Thanksgiving. I’ve noticed in magazines and cooking shows how popular this method has become as an alternative to roasting a whole turkey with bones. It takes a bit of skill with the knife, but after a quick informal session like the one The Brooklyn Kitchen offered, pretty much anyone can give it a go.

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Now, de-boning a turkey is not an easy thing for me to explain on a blog post. But I can tell you that owners Harry Rosenblum and Taylor Erkkinen recommend using the leftover bones for a succulent turkey soup, and passed around a recipe for one. (Soon, you can go to their website and probably find these recipes but for now it’s under construction.) Also on their menu for the night was a tangy cranberry salsa made with fresh cranberries and cilantro and served with chips, sample wedges of McClure’s Pickles, and the finished, deboned turkey was brined in a bath McClure’s Pickles brine and stuffed with a bread stuffing from the NYTimes. It was fun to watch Harry wiggle a boneless, whole bird back into its original shape on the counter, as if it had just turned into Gumby. And the turkey tasted great, but I have a feeling that Bob‘s pickles stole some of the show, and many of the customers bought a jar and got to chat up the humble salesman himself.

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The bird gets the benefit of McClure’s Pickle brine and some water.

After just opening the store two weeks ago, Harry and Taylor tell me that their goal is to keep doing fun cooking sessions like these every month or so. (Check out their blog to find out when.) When the NYTimes article on the bread recipe by Jim Lahey of The Sullivan Street Bakery came out a week ago (the recipe that EVERYONE’s been talking about), customers flocked to the store to buy dutch ovens. Many of which, in fact, were candid with Harry that they were buying the dutch ovens (previously an unheard-of appliance for breadmaking) for the first time in order to make that bread recipe. Harry gushes that even one customer came back to his shop the next day to show him the bread that he had made with his purchase and share some of it. That’s the story with The Brooklyn Kitchen–it really is a community kitchen.

I’m feeling the not eating out love, and it’s a warm and juicy feeling.

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The newly deboned turkey, alongside the succulent, stuffed, and baked bird.

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6 Responses to “The Brooklyn Kitchen takes apart de-boning a turkey”

  1. Yvo says:

    ??? The bird on the right has no bones? You can’t even tell! Next step, deboning the duck and chicken you intend to stuff into that deboned turkey, right? :) Hotness. Maybe I should move to Brooklyn to experience this…!

  2. Harry says:

    Yes indeed! the bird on the right is stuffed, but has no bones, except for the drumsticks and wings which I leave in for stabilty, and aesthetics, and because eating meat off the drumstick is fun.

  3. Sander says:

    Nice article, and everything looks great. Can’t wait to come out from Manhattan (Beach that is) and look around the shop. Good luck

  4. Not Eating Out in New York » Blog Archive » Chicken over Pasta with Grape Tomatoes, Asparagus and Olives says:

    [...] When your grocery gives you no boneless chicken, as the saying goes, make chicken broth from the bones you cut out of whole chicken breasts. This was the predicament I came to tonight. I have to say that I’ve gotten much more adept at cutting into pieces of chicken to remove their bones after having done so just once. The demonstration I watched on de-boning a turkey by the Brooklyn Kitchen no doubt helped a little, too. The only challenge about it really, is to be prepared to set aside a little time with which to get your hands all dirty and try not to cross-contaminate or gross your boyfriend out. [...]

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  6. Not Eating Out in New York » Blog Archive » The Bodega Challenge says:

    [...] Have I ever put together an entire meal with ingredients solely from a bodega? Probably. But the Brooklyn Kitchen recently challenged any contestants to do so with flying colors for their first-ever Bodega Challenge. The theme: a Thanksgiving side dish. The occasion? The contest was held as part of the kick-ass kitchen store’s one-year anniversary party. Whoo! I can’t believe it’s already been a year since I attended their first event last November. [...]

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