tag:blogger.com,1999:blog-6242128247197293599.post8841137362958456078..comments2024-03-28T05:14:28.792-04:00Comments on HowChow: Pregaming Thanksgiving At Maple Lawn FarmHowChowhttp://www.blogger.com/profile/14214893123333124514noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-6242128247197293599.post-19251534465360500042010-11-20T07:25:07.790-05:002010-11-20T07:25:07.790-05:00I opened my 5 pound smoked turkey breast today. I ...I opened my 5 pound smoked turkey breast today. I found the other saddle of a turkey with the breast attached to the front of the backbone complete with wishbone. The breast was wrapped in a netting material and had a very rustic look like it came out of a smokehouse in Smithfield Virginia. The turkey had a pronounced smokey (I guess hickory?) aroma and the skin was golden mahogany and very HowICookhttps://www.blogger.com/profile/02692807543776940273noreply@blogger.comtag:blogger.com,1999:blog-6242128247197293599.post-46425042015299412142010-11-19T20:16:18.406-05:002010-11-19T20:16:18.406-05:00Maple Lawn sells just the breast, too. So if you d...Maple Lawn sells just the breast, too. So if you don't want dark meat or have a small group for Thanksgiving you can still enjoy fresh turkey. I ordered a regular breast and a smoked one to try them out.Marcianoreply@blogger.comtag:blogger.com,1999:blog-6242128247197293599.post-29828439865132496652010-11-19T08:56:00.790-05:002010-11-19T08:56:00.790-05:00I got a saddle last year to make stock, but buying...I got a saddle last year to make stock, but buying one for the oven, smoker, or fryer would be a smart purchase if you love dark meat...and great value!OldWolvehttps://www.blogger.com/profile/12203770999838398608noreply@blogger.comtag:blogger.com,1999:blog-6242128247197293599.post-22186482141941632622010-11-18T15:30:21.498-05:002010-11-18T15:30:21.498-05:00Thanks, I think I'm gonna grab a couple to roa...Thanks, I think I'm gonna grab a couple to roast and to smoke.<br /> <br />You know what he toughest part about smoking a turkey is? <br />It's keeping it lit!<br /><br />HAHAHAHAHAH*...uh...nevermind.Brandon Miller - Milhouse44https://www.blogger.com/profile/10774243977519323550noreply@blogger.comtag:blogger.com,1999:blog-6242128247197293599.post-27262745902738691322010-11-18T14:38:11.083-05:002010-11-18T14:38:11.083-05:00The 6 1/2 pound saddle I got had the breast remove...The 6 1/2 pound saddle I got had the breast removed and the back bone cut flush with the turkey legs. There were no wings or front section of the turkey either. The half section remaining is 2 legs, 2 thighs and the dark meat/bones connecting them. If you're a dark meat lover, I would just roast it like a whole turkey & carve. That's a lot of happiness for $5.HowICookhttps://www.blogger.com/profile/02692807543776940273noreply@blogger.comtag:blogger.com,1999:blog-6242128247197293599.post-2126251665458665932010-11-18T11:56:48.049-05:002010-11-18T11:56:48.049-05:00What can you do with the 'saddle'? I prefe...What can you do with the 'saddle'? I prefer dark meat is this really just simply a turkey with the breast removed or is only for making stock and such?Brandon Miller - Milhouse44https://www.blogger.com/profile/10774243977519323550noreply@blogger.com