Well, I guess if one doesn't know how to fix them, and simply boil them. . .I would throw them at people too!
Not only do I hate turkey... it was not present at the first thanksgiving. They ate venison and duck. Our family eats accordingly. Duck... now that's a bird.
Yesssssssssss,,,Duck is GREAT!,,,,Love it. Especially the way our Chinese friends make it,,,crunchy skin,,,,mmmmmmmm Wut???
Maybe Cornish Hens would be a good choice... unless you are cooking for a crowd. Sadanie, buy a fresh Turkey that has never been frozen.. no larger than 16 pounds... put it in a garbage bag overnight with a brine solution. Stick an onion, some celery stalks, a few cloves of garlic and an orange inside the bird and roast it very slowly. Turkey doesn't have to be a dried up mess.
My understanding is that the Romans were the kings of all stuffers. They would stuff a whole ox with pigs and the pigs with geese, and the geese with dormice. Surprisingly well, salt without guilt Most claim so, I am going to buy one of the indoor ones the next time they go on Woot. ALL Jimmy Stewart movies have cult status. The man could easily found a religion as he had the ultimate oddball appeal. My favorites are "No Highway in the Sky" and "Flight of the Phoenix"
Give it a try.... Thanksgiving doesn't have to be all about "white foods" like mac and cheese, dressing, mashed potatoes, sweet potatoes .. Try dressing, poached pears, steamed green beans and/or Brussel sprouts .. or a huge green salad.
I had a vegetarian meal for Thanksgiving, but the trip home required a fuel and food stop in Salina, Kansas. Very good BBQ place called the Hickory Hut, more than made up for the lack of turkey on turkey day.
Next you will be using them as Ear Rings...... Reminds me of that Horror flick, INVASION OF THE POD PEOPLE.....aaagggghhhhhhh
if your roaster has a cover that will fit or a tinfoill tent, you don't have to bast..but you do have to take it off to brown..the last hour/last 20 minutes or so if you kick up the heat to around 500.
I have never tried a place like that,,,,,NY and all,,,we do not get them here, if we do have some I have never seen any,,,sounds great.
Yes we use to do it like that,,but we tried the breast down and found it better. It really has to be, it's not just basting the outside of the Bird we are talking about. When it is Breast down,,,all the juice,,[even inside] is flowing down into the Breast,,follow? The other way it's flowing down and away,,,down and away,,,down and away... Oh sorry, got caught up on the JFK thing..........
Texas will always claim the title of best BBQ, but hands down, it's Kansas City, and Salina didn't disappoint either. Put it on your bucket list flounder. Closer to your neighborhood, the Carolinas also produce some great barbecue. These places are not fine dining, but the care put into what goes on your plate is comparable to any 5 star restaurant in Manhattan. My opinion anyway.
sorry, but the best BBQ anywhere is a mile down the street from me. why? you ask?...i can get to it! bad BBQ is like a bad BJ-there ain't no such thing. - - - Updated - - - maybe i'll try that for Christmas...but i'm likely to forget since i'm having no problem with my current method.
Take the entire carcass, celery stalks with trimmed leaves, a whole onion, bay leaves, about two quarts of water and simmer for about two hours. Really good broth for turkey soup, which you mentioned, however, did not know if you used the carcass for the soup base.
Yeah, thats what I do. Ill take whatever we dont use and make soup with it. I do the same when we have oven stuffer chicken. Ill take the fat from the drippings and skim it and then dump all the drippings and left overs to make soup. I honestly believe those type soups have way more flavor than starting from something raw.
I use my Mother's dish for leftovers. Make a turkey loaf, using chopped or coarse ground turkey mixed with left over dressing/stuffing and some of the broth. Form into a loaf. It is freezable.
Thats a great idea! I never tried that. I will now though. It sound delicious and I can freeze it. A bonus. Thanks What kind of stuffing do you make? Mine is with hard crusted Italian bread and sausage. Not the corn bread type.
I dry white and wheat. Lay out plastic on a table, add bread crusts from sandwiches (we are not a crust on sandwich group). Walk by a "waft" sage over the bread. Shake it all up to make sure it is coated. I add chopped celery, onions and parboiled chestnuts. Sometimes I have added oysters and sometimes sausage. The only problem with the oyster dressing is you CANNOT use it for turkey loaf. As with you, we are not cornbread dressing/stuffing family. I will have to consider the Italian bread next time. Another fun thing. If you own a six quart oval crockpot, you can cook a small turkey breast in the crockpot. No, it will not be all toasty brown; however, my progeny LOVES turkey subs. Use your usual seasonings.
