Joon's Discovery of Turkey Ribs
The other day Joon strolled through a local butcher's market in South County Saint Louis known as Kenrick's Meats & Catering. This was probably one of the more unique meat markets Joon has been to because of the variety of assortments available to purchase. Alligator, quails, ducks, venison, bisons, red snappers, alternative meat options, common meat and all other exotic parts are available.
For his weekly meal planning, Joon loves turkey chops but none were found. Mans searched, opened and closed all the refrigerator and freezer doors looking looney. Basically playing a scavenger hunt. Then a tray that resembled turkey breast stood out on its own. Joon did an inspection, read the labels, pressed the product and noticed it had a bone right down the middle. The product was called turkey ribs. Joon was puzzled, wondering, do turkeys have large ribs like that? In Joon's opinion, the bone would looked odd on a turkey. He even googled an image of a turkey to get a visual representation. As predicted, the concept didn't add up.
Quick research was conducted on the spot before making the acquisition. Turns out the turkey ribs are actually the shoulder cut of meat. The downside to this is that this part of the meat is considered as scape and yet it actually tastes incredibly delicious as hell when prepared correctly. This is a wonderful alternative to pork ribs for those who abstain from eating pork. The texture and flavor are very similar to pork and beef ribs. Turkey ribs are different from the two meats previously mentioned in that they are slightly more prone to drying. To keep ribs moist and tasty, slow cook them. Not to mention the cost for 6 pieces of turkey ribs is on average 20 American dollars. From a nutritional standpoint, 2 pieces of turkey ribs provide approximately 90 calories, 1 gram of fat, 4 grams of carbohydrates, and 16 grams of protein.
Joons has cooked turkey ribs twice now. The first time, he boiled them for about 20 minutes after letting them soak in apple cider vinegar, and lime juice for 8 to 9 hours. Added some mushroom seasoning powder from Trader Joes, basil, chopped red onion, cilantro, black & white pepper, salt and dill. Place them in a pre-oiled pan and transfer into the oven. Keep them in the oven for 25 minutes at 425 Fahrenheit. Man, he is normally humble, but these ribs had him salsaing all over the kitchen. Brother man, had enough to make himself a lunch plate for work. His cohorts were curious about what he ate. Joon could see their "ahh" moment when their faces lit up after the rib flavor and juice touched their tongue receptors.
On his second trial, Joon contracted cold-flu and had to prepare soup to warm him up. He decided to throw some turkey ribs in the stew and let the creative side of the ingredients make this soup come to life. Guess what? The turkey meat fell off the bones and complemented the green plantains, okra, chopped bell peppers, leeks and lima beans. "OH My!" . Yes, this piece of meat is suitable for stews and soups. If you want flare in your cooking, try turkey ribs. Ideal locations to find them would be at a local butcher or farmer's market. With that being said, stay strong & stay vivid!
Reference
“Gobblem’ Turkey Ribs.” Kuck Farms, kuckfarms.com/product/gobblem-turkey-ribs/. Accessed 10 Sept. 2024.
