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Location: Sodo Sopa at The Villas above Kenny' s House.
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Used kroger private select bird. Usually use butterball but they only had 15lbs an under in stock. Followed the posted directions,added some herbs etc in cavity,tented with foil and voila. That pop up timer takes out the guess work. My SO and I were just talking about how many ppl dont like turkey because its dry. No its not, Its just so many ppl over cook it. I think older people were scared into over doing it by fear of salmonella or underdone turkey at the table. I still know ppl who ignore the pop up and cook an extra hour just in case.
24 pound shady brook farms fresh from the local butcher. The white meat was moist and tender and when we took the turkey out of the roasting pan the wings fell off. I think in the 30 years my mom has hosted Thanksgiving we had one turkey that was tough. It was free range and my mom will never buy free range turkey again.Isn't dressing and stuffing the same thing?? What's the difference? My mom always threw away the gizzards, liver heart etc... but always cooked the neck. This year I was told not too throw them out. Hubby wanted them. I cooked them in a fry pan but I think they would have tasted better if cooked in the pan with the turkey. My mom said she did not want those in the pan because they gross her out. Me too but I still would have let them cook in the drippings.
24 pound shady brook farms fresh from the local butcher. The white meat was moist and tender and when we took the turkey out of the roasting pan the wings fell off. I think in the 30 years my mom has hosted Thanksgiving we had one turkey that was tough. It was free range and my mom will never buy free range turkey again.Isn't dressing and stuffing the same thing?? What's the difference? My mom always threw away the gizzards, liver heart etc... but always cooked the neck. This year I was told not too throw them out. Hubby wanted them. I cooked them in a fry pan but I think they would have tasted better if cooked in the pan with the turkey. My mom said she did not want those in the pan because they gross her out. Me too but I still would have let them cook in the drippings.
dressing and stuffing isn't the same
the food network channel,,,treats "stuffing" like the plaque
I use to think it is the same just different regional terms,,,stuffing is bread based and dressing is not- think I heard alton brown say that a couple yrs ago
H-E-B (Texas grocery chain) fresh turkey. Brined it for a couple of days in a cider-based brine, then put some compound butter under the skin. It was only about 13 pounds, so roasted it a couple of hours in one of those Reynolds Oven Bags. Not quite brown enough when done, so I torched it a bit while it rested. Perfect!
I think the difference is stuffing is cooked inside the bird,while dressing is cooked separately. At least in my usage, what it's made from doesn't matter. I often use a rice-based stuffing with game birds.
We get a free Butterball every year through DH's employer. This was the first time that we fried the turkey and it was the best that I have ever made. DH, who generally does not like turkey, says that he wants to do another one for Christmas, so I know that it was really good.
We get a free Butterball every year through DH's employer. This was the first time that we fried the turkey and it was the best that I have ever made. DH, who generally does not like turkey, says that he wants to do another one for Christmas, so I know that it was really good.
two yrs ago in a store parking lot we put on a fried turkey cooking demo
we cooked/fried 19 turkeys at the same time , then sampled them to the public and donated them to the local soup kitchen
more and more people seem to be frying them ... i like em like that too
Honeysuckle White for $.79 a pound, and the pop up was accurate (not that I ever trust it) It was very good. Four hours (stuffed) for a 15 pounder at 325.
I had a Trader Joe's brined fresh turkey. Not overly impressed. I think I don't like the added salt of the brining process. I did like TJ's idea of putting an fresh herb butter under the skin and later basting the turkey with melted herbed butter. I would try that again, but not the brined turkey.
We got a 22lb TJ's brined fresh turkey as well for $1.99/lb. It turned out pretty good, but I think I overcooked it; 4 hours at 350, which I thought was right for that size, but probably should have stopped at 3.5 hours. The meat was just soft enough to be yummy but not as tender as I hoped.
I rubbed it with olive oil outside and in, then sprayed it with soy sauce from a pump spray bottle. Stuffed it with thyme, celery, and parsley and cooked it in a Reynolds bag.
This is my 3rd or 4th turkey. Not my best. I payed $0.59/lb for a frozen one last year and it turned out about as good, maybe better.
I've joined an outdoors club for fishing and hunting practice. Maybe next year we'll eat a freshly caught bird!
Yep. I'm highly suspicious of people who say they've never done it. LOL
Lol...both my mother and I have done it. She realized it about half way through the roasting when she went to start simmering the stuff for graveyard and couldn't find it.
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