"Fool-Proof Roast Turkey."

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Another way to do a turkey that helps tell you when its done:

Stuff with unpopped popcorn, and sew the bird up. Put into the oven. When the turkey's rear end blows off, it's done!

[Disclaimer for this crazy age: yes, this is a joke recipe.]
 
quite a long time

ago I saw an impersonation of Julia Child stuffing a bird on stage.
(she) "you know" instructed on stuffing "chicken".
wearing a rubber glove, and inserted an entire pascal celery in a 3 lb. fryer. I guess it was a real chicken. It sure looked real.
 
I like the wild taste of turkey

but some only like the white meat. I got an all natural no antibiotic no salt broth injected bird. Tuesday it goes into the apple cider, cinnamon, ginger, star anise, orange, and herb brine. I stuff it with sourdough Ital.sausage and crimini mushroom dressing and roast in an oven bag.
Yes, the legs fall away from the body, but they are moist and delicious, and the breast isn't dry.
We owe this holiday to the native American Cherokee, Iraquois, Navajo, Souix, Wyandot, and other tribes.
The rest of us are/were all immigrants.
 
That is awesome and very true.

I Love her. The Buerre Manie is great as long as there is no sugar in it. When she says cookie dough... yes, flour and butter are the basic main ingredients but many people would just grab the sugar cookie dough and have at it. (I think)

None the less, Thanks for posting that Louis.

And Yes... keep the wine flowing.
 
I loved the video. And it's sort of nice to hear someone else is critical about turkey, which has seemed like the blandest, most boring meat imaginable. I know I got intrigued in the last 10 years or so when each "new" way of doing turkey rolled out--brining, deep fat frying, etc. I never tried any new method--I haven't roasted any turkey in recent years--but thought "in case I ever do a real Thanksgiving..." Now, after the comments in that video, I think I probably didn't miss much. Past extra labor, possibly extra equipment costs, just to get the same boring turkey.

I remember my father trying turkey on the charcoal grill once. (One of those Webber charcoal grills.) I think it might have been summer, and I think there may have been a reason for turkey (big family gathering). I don't think it worked very well, although the turkey didn't go so badly it had to be tossed. But I think it might have been working poorly on the grill, and then finished off in the oven to "save" it. I can't remember for sure. From then on, it was just standard practice. Not that we had much turkey--it was pretty much only at Thanksgiving when we hosted (every other year), and occasional other times (large family gatherings).

The only turkey I've recently had any real interest in was heritage (i.e. what Grandma knew)...but I bet those cost $$$$$. But I do have to wonder if it wouldn't be much better than the "let's see how big we can get this bird!" approach to modern factory farming.
 
Of course consumer reports

is going to say not to stuff it. I say stuff it to them. Stuffing in the bird tastes better, and a flavorfull stuffing also helps flavor the bird. Yes it takes a bit longer, so put in in a half an hour earlier. Brined birds and meats also cook faster. The sugar carmelizes the same as if you cook it alone in a pan. When the stuffing is 165 f. in the center, the bird will also be done. I did my first turkey at age 21.
When it comes out of the oven or roaster, let it stand 5 to 10 minutes, then remove the stuffing. The carry over heat will still raise the internal temp. a little. Carve it after another 10 or 15 minutes. As long as you get that stuffing out in time, bacteria has no time to grow inside the turkey. That steam is still hot enough to kill any. No one has ever gotten sick on my food.
Some recipe's call for rinsing the brined bird or meat before roasting, others do not, only to pat it dry. You clean your kitchen after cooking anyway, so any cross contamination will be disinfected.
 
the only thing I despise for holidays like this.....I spend all day cooking for a meal that's over in 30 minutes....

then the clean up starts....

another reason why Halloween is better......no relatives, no fireworks, no dumb bunnies, no pine needles in the carpet, no cooking.......JUST CANDY!!!
 
No left overs?

I'm cooking as no local relatives are hosting Thanksgiving this year. We have our own immediate nuclear family now aside from my siblings who I saw Sunday at my nephew and his fiancé's baby sprinkle. They are all eating out at a restaurant this year. My brother asked why I'm not joining them. I guess he forgot I'm a grandpa now too, by marriage at least.
My step daughter is bringing the pies, so I don't have to make desert. The turkey is easy, as are mashed potatoes. No one likes yams except her and I, so I got one for us to share. Glazed carrots and brussles sprouts for the vegetables, fresh and jellied cranberry sauce, gravy, ready bake frozen rolls, and that's my menu.
Years ago, my sisters husbands sister put her turkey in the oven at 8 o'clock in the morning at 250 degrees f., and they all went to the Thanksgiving day parade.
They ate it when they got homed that late afternoon as it appeared to be done. It was, but they all got sick, because you can not roast a turkey in that cool of an oven.
 
Debora

from everybody Loves Raymond. Butter it up and throw it on the floor, then into the oven.
Me, my bird is brining, I cooked the neck and giblets yesterday in herbs, celery, onions and carrot for broth for stuffing and gravy.
I cut up the bread for stuffing this morning.
I did buy 2 quarts of turkey stock also. Tomorrow morning, I'll rinse the bird off, dry it, stuff it with the cooked celery and onions in butter and stock/poultry seasoned bread, and put it in the oven about noon.
About 4 p.m., cook the potatoes, set the table, mash the spuds, make the cranberry sauce- (20 min.) make the veggies and bake the rolls.
We'll eat about 5:30. No stress. Simple tablecloth, my mid century Eva Zeisal silver wheat china, and Crystal D'arque goblets.
 

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