Bacon Balsamic Turkey

I know it’s only the beginning of September, but I’m already preparing for Thanksgiving. Actually, I have already tried all the recipes that I plan on preparing this year. It may seem like I’m a perfectionist – trust me, I’m not – I thought I’d change up my recipes this year instead of the same old boring plain turkey.

I have had so much success with my balsamic vinaigrette and bacon as sauces for steak and noodles, that I thought I’d try it out as a marinade for my Thanksgiving turkey as well! And, just as all the times before, it made the dish I prepared taste better. The turkey came out very soft, moist, and flavorful. It was actually hard to stop eating when usually I eat turkey for Thanksgiving simply because it’s Thanksgiving and that’s when you eat turkey. Otherwise, I avoid it year round because it’s so dry.
It seems that all the turkey needed was a little bacon – well, maybe a lot of bacon – but who’s counting?
So, try something new this Thanksgiving and you will get rave reviews!
Ingredients:
marinade*:
1/4 teaspoon of Salt
1/4 teaspoon of Pepper
1 Tablespoon of fresh Thyme
1.5 teaspoons of grated Parmesan cheese
1 Tablespoon of yellow Mustard
1 teaspoon of Juice (grape or apple) – optional
1 Cup of Balsamic Vinegar (with only 6% acidity)
1/3 Cup of Olive Oil
Turkey:
250 grams of raw Bacon slices
2 Turkey legs & 1 thigh
Directions:
In a mortar crush salt and pepper with a pestle. Add the thyme and crush until the leaves have come apart. Add the grated Parmesan and crush into the mixture. Stir in the mustard, juice, and then the balsamic vinegar. Finally, whisk in the olive oil. Set aside.
In a skillet (preferable cast iron – it heats up more evenly) cook the bacon on medium heat until it’s crispy (but not burnt). Remove the bacon to a cutting board, crush or chop, and then return to pan and continue to cook until it’s hot again. Once hot, pour in the vinaigrette – watch for splatter! Stir, and let the dressing reduce until it has thickened a bit. Set aside and let it cool until you can handle it.
In the mean time, preheat your oven to 200°C (392°F).
Lift the skin from the chicken without tearing it off – you just want to be able to rub some marinade underneath the skin.
Place the turkey parts in a large glass casserole dish. Once the marinade has cooled, spoon half of the marinade underneath the skin of the turkey and rub it in. Place the skin back the way it was, and then pour the remaining marinade over the turkey and rub in.
Bake for 20 minutes, then open the oven (watch for steam!), and brush the marinade from the casserole dish onto the turkey. Repeat this every 15 minutes until the turkey has cooked for a total of 1 hour or the meat has reached an inner temperature of 88°C (190°F).
Remove the turkey from the oven and cover it with aluminum foil for 15-20 minutes.

GADO GADO ALA INDONESIA

What are the things that make gado-gado become a delicious meal? The answer: peanut sauce. Not rebusnya vegetables, eggs were not an option, and not the choice of potatoes. But the peanut sauce. Are we aware that without the peanut sauce, gado-gado is only a collection of boiled vegetables, eggs, and potatoes that have no meaning. How high was the quality of the ingredients.
And gado-gado Boplo is one of the many hodgepodge that I like. Peanut sauce just right. Peanut was fitting. Not too broken, and not too rough. Sometimes there's a jumble of peanut sauce that was too shattered. So mushy beans that are too thin.
I do not know, but maybe this is under the conscious understanding of our society when 'create' dish called gado-gado this. Understanding of the needs of a 'peanut sauce' that can define a nation called Indonesia. The problem is, 'peanut sauce' that fits up to now has not been realized. Whereas 'peanut sauce' is supposed to be a common thread that unites the various differences in Indonesia. Where did the arrival of 'bean sauce' for Indonesia may be different with gado-gado. But the idea of 'bean sauce' as a common thread Indonesian identity is a necessity.
Some time ago I read a book written by John Rawls, titled "Political Liberalism". There is one interesting inspiration, and perhaps could be the 'peanut sauce' for Indonesia. That is by pushing for the establishment of a consensus - an agreement about Indonesia. Consensus is not imposed, but realized gradually, in a long time, through the action-reaction in the community interaction. The key to the realization of 'bean sauce' is: the reason an action taken by members of the public, must be accepted by other community members.
Take for example the busway, for example. Could the reason of the act of a community member who barged busway lane received by other members of society? If the reason is an emergency, such as ambulances, would be accepted by other community members. But if the reason just to avoid traffic jams? Of course there are community members who will not accept this excuse. Mainly those in the busway.
Dialogue and debate is crucial here. Dialogue and debate to achieve a 'Sensibility' of the reason an action. In our lives too often we do this. Only too often we do not see this method as a best way to solve social problems. For me, only through dialogue and debate like this, 'peanut sauce' of gado-gado Indonesia can be created. Not by force, intimidation, or a 'show of force'. We have enough experience with using violence and intimidation in trying to create a red thread Indonesianness.
Dialogue and debate is what should have been developed in Indonesia. Of course, with directions for creating this thread. And not only dialogue and debate 'for the sake of Itself'. Most importantly, is the state's role to facilitate, rather than co-opt this process.