Best turkey recipe.

[Imran Siddiqui]

That must have been surprising. Though I wouldn't add soda to any brine .

[Japher]

Bone it, stuff it, smoke it. Mmmmm.

Why do you bone it? Something with marinade?

[SlowwHand]

Deep fried.

[Provost Harrison]

Step 1: Throw turkey in dustbin
Step 2: Get a chicken instead

[Stuie]

Originally posted by Mrs. Tuberski At this time i had a splash of beer and sherry cooking wine...

Funny typo. Drinking cooking wine.

I stuff it with onions, fresh thyme and rosemary and salther butter, salt and pepper on the outside. Then roast it covered with foil most of the day, removing the foil for the last hour to brown the skin.

Mmmm... Turkey. My favorite food. Looking forward to Thursday...

[:) Smiley]

Turducken



A chicken stuffed inside a duck stuffed inside a turkey.

[Dinner]

Originally posted by Ted Striker
Alot of people have been frying the turkey in the last couple of years in that special turkey fryer.

Apparently it is fast and keeps the turkey juicy.

On the other hand, I'd be afraid to use that thing I would be scared it would explode.

Yeah, we did that last year and it was a nice golden brown but it was rather oily. To oily for my tastes.

[Pekka]

Smiley that's just wrong. Makes me feel like joining PETA .

[Imran Siddiqui]

I always wanted to try a Turducken

[Dinner]

This is the one I'm thinking about. My sister wants to do a ham but who the hell ever heard of a Thanksgiving ham?

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing



1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook ( i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

[MrFun]

Originally posted by Imran Siddiqui
I always wanted to try a Turducken

The word turd is in that name for the recipe, though.

[Pekka]

and that is still just WRONG! Hey, I don't care for animals who are already dead, I eat animals all the time, and all that, but that's just WRONG damn it... Where's your decency? Have SOME respect for things.. that's just wrong, that's what it is and I say it right here, it's wrong.

Eat them separately or something.. that's wrong. There's no need for that, just none.

[Imran Siddiqui]

It's like a medieval feast, where they'd stuff smaller animals into bigger ones. There is no better respect for things than making them taste super tasty .

[Pekka]

sounds like pedophilia combined with necrophilia to me. But then again this is not my cup of tea so ... I'm not trying to judge you guys for pedonecro but.. I think it's sick. It's all cool though..

[Imran Siddiqui]

No respect for your ancestors