a country over thinking turkey

[m brown]

Is it me or are there a million more ways to cook a turkey then there were five years ago?

Take a thawed out 11# turkey, salt, sage maybe some bells seasoning. Put it breast side down on a rack over a pan and put in oven 375 f for 3 hours. done.

every time i get a free turkey from the grocery store, that is what i do and it kicks the but of any basted, fretted over bird on the block. maybe i get such a cheap bird that the preservetives tenderize it. ???


just venting over the holidays.

how do you cook your goose?

[Nicko]

Hear hear! I would agree with that. Keep it simple, and don't forget the pan gravy.

[Nick.Shu]

i like goose - especially the hong kong variety bbq'd with plum sauce.

I know what you mean m brown; I think since we don't just eat it for holidays any more that we really have expanded the turkey repertoire(sp?). Maybe we go a little nuts on T-giving trying to make it special because we do eat it so much more frequently than we used to. Also, given that T-giving dinner is, for some families, the only time everyone sits together at one time for a meal, culinary gymnastics become the order of the day.

Mmmmm . . . goose. I haven't cooked one of those guys for ages. Maybe we could invent the turkoose? Gooskey?

[BevReview Steve]

What ever happened to just eating it the normal way?

[Nicko]

Mareyo have you ever heard of a Turducken? A friend of mine has one in his freezer and it is a Turkey stuffed with a duck that is stuffed with a chicken. Have never tried one myself.

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Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

[m brown]

Nikco,
I want to deep fry a turducken!!!

can you deep fry a brined, stuffed turkey?

[mudbug]

I think all these methods exhisted 5 years ago. The change is that we have easier methods of communication which provides easier access for people to discover be it thru networks, cable, or the internet.

[Isa]

Somehow this really doesn't appeal to me. I am really not a fan of fried food. Except for fried clams in Maine and Tempura once in a while.

I was discussing this frying turkey idea with a friend and she told me she recently saw someone do it on TV maybe that's why people tried it. The only advantage she said is that the turkey cooks in about 1 hour.

Still I think the turkey would lack in flavours. Plus there would be no stuffing...

I agree, Sisi, it's just not appealing. And no stuffing? The biggest disappointment last Thursday was that, since I fixed the stuffing in Bawlmer and my daughter-in-law was doing the turkey in WV, the stuffing wasn't cooked inside the birdie. I know that there are a lot of health concerns which indicate this method is better but the flavor just isn't the same. I figure that if food is gonna kill me, I want it to taste good.

[momoreg]

mbrown,

I've heard that turducken wrapped in cockentrice is delicious braised and airdried, then reconstituted in brine.

[m brown]

I have, Nicko, although I've never seen one in the flesh. A question, now that I think about it - are the individual birds boned?

I saw a recipe years ago for a camel stuffed with a sheep stuffed with a goat ad infinitum . . . I don't remember if there was any poultry involved. It was funny, because I came across the recipe months after a friend had catered a middle-eastern wedding and had been looking for just that recipe. There's a medieval recipe for a cockentrice (I think that's what it was called) where you actually graft several different critters together.

[Nicko]

You know Mareyo I think that the birds are bones. I mean that is the only way it would make sense to me otherwise it would be a huge mess. I am sure that in a few posts Chiu will point us to a web site with all the informatio.

------------------
Thanks,

Nicko
ChefTalk Cafe Administrator
nicko@cheftalk.com
www.cheftalk.com "A food lover's link to professional chefs!"

momoreg, it's important to remember that if you are wrapping the turducken in a cockentrice, it's critical to use the sinews of the duck to tie it off. On the other hand, if you are wrapping the cockentrice in the turducken, it's important to employ an eye of newt and knee of toad in the brining solution. On no occasion is it advisable to try and oven-dry as opposed to air-drying, since the oven light can create uneven temperatures over such an extended period.

Kids, don't try this at home . . . there are trained professionals who can do this for you. I saw one of these things explode once; it wasn't pretty, and the resulting shrapnel can get into body orifices that even your doctor doesn't know about.

Safey first.