Always count on them chinamen for backup Christmas food
Such nice oriental rugs.
Don’t forget the railroads. Without the Chinese folks, we’d still be on horses.
Always count on them chinamen for backup Christmas food
Such nice oriental rugs.
Dressing that's gone through a turkey is so much better than straight baked stuff.
I've had both & can't taste the compared 'awesomeness' of bird stuffing. There are a lot of recipes that rock that you make separately.Dressing that's gone through a turkey is so much better than straight baked stuff.
If you're afraid of catching something bad from it, bake it in a covered dish while the turkey rests.
Many people stuff the bird before it goes in the oven so the stuffing either never cooks to temp or the bird is overcooked. Someone mentioned stuffing the bird an hour before it's slated to be done, but that's cooking to time which is not perfect.When everything is cooked through to safe temp how could the stuffing not be OK?
Free the glutens !When everything is cooked through to safe temp how could the stuffing not be OK?
You don't really need a two hour rest. 30-60 minutes is more than enough. I would also brine it for 12 hours (@gee's a dummy), then let the skin dry out in the fridge for 12-24 hours. If you do that, separate the skin from the bird before you let the skin dry out, otherwise it will be a PITA.Thinking of doing a turkey this year.
Lemon and garlic butter rubbed on the breasts (then I will rub it on the turkey, lololilololkllkllll1) under the skin and over the whole turkey.
Onions and lemon inside (stuffing inside a turkey is madness)
Olive oil over the skin to crisp, cover breasts with bacon
Low/slow roast 2-4 hours (haven't got the bird yet so don't know weight)
Rest ~2 hours to keep juices (essential)
Make gravy (juices, onions, bacon, lemon from inside turkey, spices in a hot pan. Slice off the wings and throw them in, cram everything together with a masher, add some flower and cream, mix it up til it's good color and thickness)
Carve the bird like Dexter (actually just got a new knife, Misono UX, that I'm excited to use)
Present and serve with hot gravy
Thoughts?
what are you doing?
ps - send nudes
Not really - it's a combination of time AND temperature. I have a very firm grasp on when that is - I'd estimate I've cooked in excess of 100 turkeys to date.Many people stuff the bird before it goes in the oven so the stuffing either never cooks to temp or the bird is overcooked. Someone mentioned stuffing the bird an hour before it's slated to be done, but that's cooking to time which is not perfect.
It adds mass, which adds cooking time. By the time the stuffing is safe, the breast meat is dryer than @Maureen.When everything is cooked through to safe temp how could the stuffing not be OK?
Ummm, its mostly temperature though. Unless you like salmonella...Not really - it's a combination of time AND temperature. I have a very firm grasp on when that is - I'd estimate I've cooked in excess of 100 turkeys to date.
I vomit maybe once every 7-10 years.Ummm, its mostly temperature though. Unless you like salmonella...
You'd think i ate raw seal meat with my gas .I’m also sure that these younger folks cant handle some of the same bacteria old folks are swimming in.
Our ancestors didn’t have fire for awhile, and they still ate.
They're making up for lost time by eating lots of ass.I’m also sure that these younger folks cant handle some of the same bacteria old folks are swimming in.
Our ancestors didn’t have fire for awhile, and they still ate.