LJWorld.com weblogs puddleglum
Posted
by Puddleglum
November 24, 2009 at 8:52 p.m.
how do you prepare turkey?
man, I don't know how to cook a turkey at all. I know that a fried turkey tastes great, but sounds impossibly dangerous/complicated/wasteful to pull off. oven-roasted? how do you you keep it moist? this is the classic look:
best_turk.jpg
how about some wild variations?
this looks marvelous:
filetturkey.jpg
cajun turkey?
buffalo-wing turkey? turkey pizza? salmon-wrapped turkey? how do you cook up your specialty, and what is the craziest variation you have ever had? lookit lookit.....bacon-turkey!
baconturkey.jpg
and 8 others
Top ads RSS
- The American Red Cross of Topeka, KS seeks a Communications ...
- Research Assistant The High Throughput Screening Lab seeks a research ...
- Drivers CCI is Now Hiring Qualified, Professional Drivers For Local/Regional ...
- IT Project Manager Lead large and medium IT projects/program from ...
- NAVY RESERVE Serve part-time. No military exp needed. Paid training ...
Marketplace
Arts & Entertainment · Bars · Theatres · Restaurants · Coffeehouses · Libraries · Antiques · Services
- Missouri man arrested for alleged threatening calls to Brownback's office February 15, 2012 · 35 comments
- Drug testing for Kansas welfare recipients proposed February 14, 2012 · 119 comments
- Museum tangled in history of hair October 9, 2005 · 2 comments
- On the street: What would you ask for On the Street? February 15, 2012 · 122 comments
- Apology may open dialogue February 16, 2012 · 1 comment
- Brownback administration supports bill that critics say could invalidate Lawrence anti-discrimination ordinance February 14, 2012 · 155 comments
- On the street: Have you ever tried yoga or any other exercise classes? February 16, 2012 · 6 comments
- Property owner claims in lawsuit Overbrook man cut $50,000 worth of trees for firewood February 14, 2012 · 83 comments
- Blog: What Is The Matter With Liberal Kansans? February 13, 2012 · 68 comments
- Sound Off: Is the Lawrence Chamber of Commerce a dues-paying member of the Kansas Chamber of Commerc February 14, 2012 · 19 comments
- Missouri man arrested for alleged threatening calls to Brownback's office February 15, 2012
- Whirlwind week earns Jeff Withey national award February 15, 2012
- Football legend Gale Sayers leaves Kansas Athletics post February 15, 2012
- Property owner claims in lawsuit Overbrook man cut $50,000 worth of trees for firewood February 14, 2012
- Debate starts in Kansas Legislature on illegal immigration February 13, 2012
- After long struggle, mother faces deportation to Mexico April 17, 2006
- Big political donors have big agendas February 3, 2012
- Explosives found in truck parked near Statehouse February 15, 2012
- Accident on I-70 causes wrecks, fuel spill February 11, 2012
- Ron Paul is campaign’s biggest story January 13, 2012
Comments
LJWorld.com doesn’t necessarily condone the comments here, nor does it review every post. Read our full policy. Also, read about banned accounts and harassing comments.
puddleglum (anonymous) says…
bacon turkey.
genius
RoeDapple (anonymous) says…
This year the turkey will be smoked for about thirty hours by my son in law using a combination of apple wood and hickory that has been soaked in bourbon since late august, then set out to dry last week. I'm not a big fan of turkey meat but I look forward to any of the meats he smokes. Hope there is a ham in there too...
thebcman (anonymous) says…
Lemon Turkey Recipe
Great! Enjoy ...
Ingredients:
* 1 whole Turkey (weight is dependent upon how many servings are required)
* 1 large lemon, cut into halves
* sprig of rosemary
* salt and pepper to taste
* butter or olive oil, whichever you prefer
Directions:
* Pre-heat oven to 350 degrees
* Rub butter or oil over the skin of the Turkey until it is completely coated
* Take a knife and gently separate the skin from the breast meat
* Slide lemon halves under the skin with the peel side up. This way the juice from the lemon will coat the breast.
* Season skin of the Turkey to your preference, and place sprig of rosemary into it.
* Cover and place in oven for first 30-45 minutes.
* Remove cover and continue to roast until juices run clear, basting every 15-20 minutes depending on the size of the bird.
If you've followed these steps correctly, your Turkey should look like the one in the photo.
http://www.donn.coon.com/eblog/upload...
budwhysir (anonymous) says…
1. open package and put slice on bread, add mustard, pickle and onion. Enjoy
or
2. get in car, pollute air with by products from my gas guzzler oil burning car, drive to moms house and enjoy a 30 minute meal that all the ladies in the family spent two days making
3. take nap and enjoy my day off drinking beer and yelling at the tv
any way you slice it, turkey works good for me
puddleglum (anonymous) says…
#3, an excellent choice.
puddleglum (anonymous) says…
roe,
30 hours?
in bourbon since august?
you need to let me have a slice of that action
jonas_opines (anonymous) says…
Well, I tell them that they've lived a long and fruitful year or two on this earth, and that their sacrifice will be greatly meaningful to at least 8 people, maybe even a dozen. Then I give them a pat on the head and remind them that all good turkeys go to Heaven's Fowl Landing, where they will live forever peacefully with all their turkey loved ones, and bask in the light of The Great Gob for eternity. They're generally ready by then.
Wait, are you talking about cooking them? Lol, sorry.
I haven't ever cooked a turkey. It's not my job.
puddleglum (anonymous) says…
I have never cooked a turkey either, and I'm not really sure to whom the job title layeth, but bcman has got his game on for sure.
and I am getting pretty hungry now.
bacon turkey is still the front-runner for me. I might let my Mom make the turkey, then I'll sneak up and dump a couple of lbs. of bacon on top of it, right as it hits the dinner table.
class.
Ricky_Vaughn (anonymous) says…
I had a fried turkey last year...it was absolutely delicious! Now that I've gone fried, I don't know if I can go back...
ksdivakat (anonymous) says…
put the turkey in a bag, add 7-up and water to the bag, poke holes int he top for ventilation, and cook it all night long on 200-250 but no higher, let it cook for a good 12-13 hours and oh yeah put aluminum foil over the top of the birds breasts so they dont burn, then in the last hour remove the foil so that it browns nice and pretty.
The 7-up retains the juices because of the sugar and in fact we never get a chance to "carve" the bird because the meat literally falls off the bone. ut its great! Although, I would LOVE to try Roe's turkey, it sounds delish too!!
budwhysir (anonymous) says…
I like to soak my turkey in a little beer prior to cooking. However this is a lot of work and this year I may just go to drinking the beer right out of the can
autie (anonymous) says…
i donna no bout no 30 hours roedy that mights make her a bit two dry i justise pack them inner part with some apples n sage n celery a plop that baby down on the brinkmann pot smoker with lots and lost of charcoal n it take her bout 7 to 8 hours an does a purty gooder job with bout a 15 to 8teen punds of birds n all yous gots to does is stoke the fire ups a couple of time later in the day n that littler button pops up and whistle dixie n it is moist n such sos momma n them kids likes it fine. but i gots to shoe them mommaa an them kids away till that thing coolers off to cut her up cause donna be cutting her when she hot but i cant tauk bouit.
Pywacket (anonymous) says…
thebcman~ That was a classic! I know that's how my husband is going to want the bird prepared from now on.
For anyone who wonders how to make smooth gravy, here's the goods: simmer your giblets & neck while cooking everything else, adding more water as needed. Turn off & allow to cool enough to handle cooked giblets. pull off meat from the neck bone and chop gizzard, heart and liver. Now run these through the food processor. It will make a paste that you can then add to the gravy, giving you giblet gravy flavor without chunks that kids (and some others) will gripe about.
To make the gravy itself, put a stick of butter and about half a cup of olive (or canola) oil in a big saucepan. Heat on low until butter is melted--stir into the oil. Now turn up the heat and add enough flour to make a thick roux. Continue to heat & stir as the roux darkens. For turkey gravy, you want a light golden brown. Gradually start adding your broth. Use the giblet broth first, then drippings from the cooking bird. (Do the gravy close to meal time, when the turkey is done or almost done.)
The trick to avoiding lumpy gravy is to add the liquid gradually--just a little at a time, stirring it completely into the roux, then adding a little more, etc. It takes time, but is well worth the effort. At some point, it will become more liquid than solid, but velvety smooth. You can then continue to add liquid, still stirring, until it is the consistency you prefer.
This should yield enough gravy for a pretty big crowd, but check a recipe for proportions of fat, flour, & liquid if you need to be exact. There should still be lots of broth left to use later for more gravy or for soup.
If you usually throw away the turkey bones, don't! You can use them to make a couple gallons of wonderful broth. After picking off all the meat you can, put the carcass in a big stock pot, add a couple of quartered onions, a few ribs of celery, and salt & seasonings to taste. I throw in some oregano, thyme, sage, parsley, rosemary, sea salt, and freshly ground pepper. I have the herbs growing outside, but you can use the ones out of bottles if you don't have fresh. I also squeeze a lemon into the pot. A couple of carrots add nutrition and flavor to the broth but also turn it orange--so that's a matter of preference.
Bring to a boil, then simmer for a couple hours, adding water as necessary to maintain a steady quantity.When done, discard bones, celery, onion pieces, and herbs and pour broth through a strainer. Mix with any remaining drippings that you didn't use for gravy from the roasting pan. Chill and remove congealed fat. Freeze it in small quantities for winter soups or gravy.
countrygirl (anonymous) says…
30 hours sounds like a long time on the smoker. I usually leave a 15lb bird on for about 12-14 hours after getting brine bath the night before.
puddleglum (anonymous) says…
brine bath?
sounds like something you'd see in greece steam-bath-land