Thread: what's the best way to cook a turkey.

got loads of people coming on chrimble day and don't want to fuk up my bird.

anyone got any foolproof tips on keeping the turkey moist?
don't want it drying out on me.

Brine it overnight in a water-salt solution.

Be careful with stuffing a bird...the stuffing may not reach a high enough temperature to kill dangerous bacteria and you'll end up making everyone sick.

Stuff the bird ONLY before putting it in the oven. Letting the bird warm up a bit prior to cooking helps the meat cook more even.

thanks guys........

this might be a good place for your favourite stuffing recipes.

The stuffing I use is based on a recipe that my mom used back in Vt.

Take the innards, liver, heart, neck, gizzard and boil until done. Remove all meat from the neck and chop all together into small pieces.

In a skillet 1/2 lb. butter, a cup or slightly more of yellow onions ( Vidalia are great if you can get them - not in Thailand) a cup of celery (Chinese celery will work but use just the stalks and very few leaves). Sautee lightly or until the onion is almost translucent.

During this process get all the old bread you have laying around, the heavier the better. Toast the bread to medium brown. Tear the bread into pieces, don't powder it just make small pieces 1/4" sq.?. Use enough bread to make the ratio of 1 part all the rest of the ingredients and 3 parts bread.

In a large bowl combine cooled onions, celery, butter and bread.
Add salt and pepper to your taste.
Add chopped innards
mix well

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For a meat mix add some bulk sausage just browned, not fully cooked. The sausage should still be somewhat 'mushy' in consistency.

If you don't have bulk sausage available take a pound or 1/2 kilo of ground pork add a teaspoon of ground sage and some italian seasoning mix well by hand crushing the spices into the mushy pork. Cook lightly as with the sausage above.

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Mix all ingredients together, preferrably by hand really mushing it up. Like a kid with playdough. Make a heavy paste out the whole mess, it should all stick together if it doesn't, add water sparingly until it does.

If your oven is preheated, stuff your bird and cook. If your not quite ready make sure you keep your stuffing in a refer until ready to stuff the bird.

Half a cup of water in the roasting pan every 1/2 hour or so,..or as needed.

Another thing: if you put the bird in the refrigerator for 8-12 hours without any protection then the skin will dry out a bit and become crispier when cooked. While roasting be sure to cover the breast area with Al foil to prevent burning once the skin browns nicely enough.

^and cover the ends of the legs with foil. Just keep looking at it for the end part of the baking and cover any parts that are browning faster than the others with foil.

If you add chopped bacon to your bread stuffing as well as plenty of butter, it will keep moist and also plenty of mixed English herbs or Thyme, Sage and parsley.

I always make a lot stuffing and cook a separate pan of it, besides what is in the bird, covered with foil.

hmmm, and there was me thinking "chuck it on the Brai"...

And sew the cavity up after you have stuffed it. You can use skewers to thread it together, but I like to sew it with a big needle and string.
If you still have room after you have stuffed it, push a peeled onion in too.

It keeps the moisture in the cavity and the stuffing. (the closing of the cavity, I mean)

fck all that - juz go to tops 30 mins early and buy a cooked bird!

Just cook it at the Pirates Cove kitchen first.You oven is a complete shambles according to some people......

Depending on the size of the bird, this requires one at least 20 lb.

Get a small canned ham and cover with honey, wrap with a boned duck and tie with string. Rub dried parsley flakes and crushed black pepper on the duck.
Wrap duck in American style bacon ( stringy bacon?).

Cover duck and bacon in your favorite instant stuffing mix.

Jam concoction in the bird and fill any extra space - like the neck cavity - with the remainder of the stuffing. IF ANY space left after using up the stuffin insert slices of apple to fill.

Absolutely a culinary delight, you will impress your friends to no end.

E. G.

A real easy way to do a turkey is to deep fry it.

You need a pot big enough to immerse the entire turkey in Hot Oil.

Don't bother with stuffing, it makes a mess in a fryer. Just clean and wash, thoroughly dry for an hour or more. Gotta make sure there is no water in or on the turkey, casuses the oil to fly all over.

Hook the turkey on a strong hook though the neck or ass area. Tie up the wings and drumsticks with cotton twine to keep everything compact.

Get oil really hot, almost smoking. Immerse turkey until done.

There is nothing quite like a deep fried turkey.

A word of caution, a large bird and the necessary oil makes for a substantial hazard to the 'chef'. Splahing hot on on yourself causes nasty burns that tend to get infected.

E. G.

Originally Posted by Lily

If you still have room after you have stuffed it, push a peeled onion in too.

I tried that the other night. Mind you I wasnt cooking at the time.

Originally Posted by Little Chuchok

Just cook it at the Pirates Cove kitchen first.You oven is a complete shambles according to some people.

CRIKEY, I DID THE BEST I COULD FOR 6,000 BAHT.
Anyone else that fancies cooking for me and lots of others with their fuking posh ovens that they haven't got because they are tight arse ovenless bastards.

^Had a few have we?

Stupid question really...it's after 3pm...on any given day...)

^
answer the question or apologise before 5.00.pm tomorrow.

^fuck off sonny.

I will not have these slurs thrown out upon me in an attempt to fuk up my fuking good standing and reputation in this fuking community.

^You should shower more.

my heater is broken, can't be doing with cold showers in brass monkey lack of heat.

there's a state of emergency in my house right now.
i'm tuloping wiyth gloves okn.