I need a good recipe for a whole turkey?!
Our pet Turkey just passed away and I am looking for a good recipe to cook her with!. I think by eating her, she can become a part of us forever- and it would be an easy way to break it to the kids!.Www@FoodAQ@Com
Answers:
another one who thinks she can pull our leg
why !?why!?why!?Www@FoodAQ@Com
why !?why!?why!?Www@FoodAQ@Com
I wish i could help you here but I did fry our fish that died in our fresh water aquarium!. It was like frying any other fish but dude, it tasted so much better!. I am looking at my aquarium as i am typing!. THERE GOES ANOTHER ONE,
See ya!Www@FoodAQ@Com
See ya!Www@FoodAQ@Com
Pluck it, stuff it, munch it!
First, prepare the bird, gut it, cut the neck off and pluck the feathers!.
Then, stuff the body with lots of fresh herbs; Thyme, Sage, Rosemary, and grind a buch of Kosher Salt and fresh pepper in there too!
Rub the outside with Extra Virgin Olive Oil and then pat with Dean and Deluca Poultry Rub!.
Put on a rack in a roasting pan!.
Roast for 15 minutes per pound at 350 degrees!.
Baste frequently with the juice!.
Some nice roasted Brussel Sprouts should be nice as a side dish!Www@FoodAQ@Com
First, prepare the bird, gut it, cut the neck off and pluck the feathers!.
Then, stuff the body with lots of fresh herbs; Thyme, Sage, Rosemary, and grind a buch of Kosher Salt and fresh pepper in there too!
Rub the outside with Extra Virgin Olive Oil and then pat with Dean and Deluca Poultry Rub!.
Put on a rack in a roasting pan!.
Roast for 15 minutes per pound at 350 degrees!.
Baste frequently with the juice!.
Some nice roasted Brussel Sprouts should be nice as a side dish!Www@FoodAQ@Com
Let me start by saying, "Way too harsh for the kids!" They may hate you after you feed them their pet turkey!.
also, you probably shouldn't eat a bird that died!!! You never know what could have been wrong with it!. You don't want to take the chance of your family getting sick!!!Www@FoodAQ@Com
also, you probably shouldn't eat a bird that died!!! You never know what could have been wrong with it!. You don't want to take the chance of your family getting sick!!!Www@FoodAQ@Com
So you want to eat "road Kill" do you
Did the turkey die by a disease!? or by some accident!.
I wouldn't eat a pet in the first place, but eating a diseased animal that died is dangerous and repulsive!.Www@FoodAQ@Com
Did the turkey die by a disease!? or by some accident!.
I wouldn't eat a pet in the first place, but eating a diseased animal that died is dangerous and repulsive!.Www@FoodAQ@Com
I have to agree with Windy, you never know whats lurking in that dead turkey of yours, could be anything!. You wouldnt want your kiddos getting sick now do you!?
As for the kids, thats just down right aweful, mean and disgusting even considering that you would cook up their pet turket and eat it!. Shame on you!Www@FoodAQ@Com
As for the kids, thats just down right aweful, mean and disgusting even considering that you would cook up their pet turket and eat it!. Shame on you!Www@FoodAQ@Com
Best recipe I've ever tried:
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil!. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled!.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket!. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours!. Turn turkey over once, half way through brining!.
A few minutes before roasting, heat oven to 500 degrees!. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes!.
Remove bird from brine and rinse inside and out with cold water!. Discard brine!.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels!. Add steeped aromatics to cavity along with rosemary and sage!. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil!.
Roast on lowest level of the oven at 500 degrees F!. for 30 minutes!. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F!. Set thermometer alarm (if available) to 161 degrees!. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting!. Let turkey rest, loosely covered for 15 minutes before carving!.Www@FoodAQ@Com
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil!. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled!.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket!. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours!. Turn turkey over once, half way through brining!.
A few minutes before roasting, heat oven to 500 degrees!. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes!.
Remove bird from brine and rinse inside and out with cold water!. Discard brine!.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels!. Add steeped aromatics to cavity along with rosemary and sage!. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil!.
Roast on lowest level of the oven at 500 degrees F!. for 30 minutes!. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F!. Set thermometer alarm (if available) to 161 degrees!. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting!. Let turkey rest, loosely covered for 15 minutes before carving!.Www@FoodAQ@Com
STUFFED TURKEY
1/2 c!. butter
1 (14 oz!.) pkg!. Pepperidge Farm Herb Seasoned cube stuffing
1 c!. chopped onion
1 c!. cooked wild rice
1/2 tsp!. dried savory leaves, crushed
1 1/2 c!. sliced mushrooms
1 (14 1/2 oz!. can) chicken broth
1/2 tsp!. ground nutmeg
2 c!. cooked, chopped celery
14-16 lb!. ready-to-stuff turkey, washed
Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy!.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender!. Remove from heat!. Add stuffing, rice and broth!. Mix well!.
Spoon stuffing mixture into neck and body cavities lightly; do not compress!. Skewer or sew opening closed with butcher's string!. Tie legs together!.
Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect!. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer)!.
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved!.
Baste turkey occasionally with pan drippings or butter!.
When skin turns golden, cover loosely with tent of aluminum foil, if desired!.
Makes 8-10 servings!.Www@FoodAQ@Com
1/2 c!. butter
1 (14 oz!.) pkg!. Pepperidge Farm Herb Seasoned cube stuffing
1 c!. chopped onion
1 c!. cooked wild rice
1/2 tsp!. dried savory leaves, crushed
1 1/2 c!. sliced mushrooms
1 (14 1/2 oz!. can) chicken broth
1/2 tsp!. ground nutmeg
2 c!. cooked, chopped celery
14-16 lb!. ready-to-stuff turkey, washed
Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy!.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender!. Remove from heat!. Add stuffing, rice and broth!. Mix well!.
Spoon stuffing mixture into neck and body cavities lightly; do not compress!. Skewer or sew opening closed with butcher's string!. Tie legs together!.
Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect!. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer)!.
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved!.
Baste turkey occasionally with pan drippings or butter!.
When skin turns golden, cover loosely with tent of aluminum foil, if desired!.
Makes 8-10 servings!.Www@FoodAQ@Com
Well there's this to consider; after eating, and during evacuation, will you and your family members bid farewell to the remains as they retreat down the plumbing tubes!?
At which point during the digestion process should the mourning process end!?Www@FoodAQ@Com
At which point during the digestion process should the mourning process end!?Www@FoodAQ@Com
Slap some seasoning on that fat bastard and fry him up like a chicken!
MMMM-DAWGY!Www@FoodAQ@Com
MMMM-DAWGY!Www@FoodAQ@Com