Looking for unique turkey recipes
Jim Basara
turkey for Thanksgiving. I remember (before I started cooking) that I
once had turkey prepared by deboning it, stuffing it, and sewing it back
together. I've also had deep fried turkey, which was great, but I don't
have the facilities to do that.
Any ideas would be welcome.
thanks,
--
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Jim Basara
uunet!ssdc!jbasara "All the other nations are drinking
jbasara%ss...@uunet.uu.net Ray Charles beer, and we are drinking
Barry Manilow." - Dave Barry
sa...@albnyvms.bitnet
turkey. If someone can send me email (to SARAH @ ALBNYVMS . BITNET)
telling me how to post it (I use a VAX/VMS system) I'd be glad to.
Sarah
Sharen A. Rund
>As the subject line states, I'm looking for some unique ways of cooking
>turkey for Thanksgiving. I remember (before I started cooking) that I
>once had turkey prepared by deboning it, stuffing it, and sewing it back
>together. I've also had deep fried turkey, which was great, but I don't
>have the facilities to do that.
>
breast side down for 1/2 the cooking time, breast side up for the
remainder - his marinade is beer - yep, that's it, he just keeps
basting it with beer - it turns out great
--
________________ __ ________________ "They that can give up
\_________ \ /_ \ / _________/ essential liberty to
\_________ \_____/ \____/ _________/ obtain temporary safety
\___________________ __________________/ deserve neither liberty
/______\ nor safety."
ALL disclaimers apply .... --Benjamin Franklin
Corinne Gregory
> turkey for Thanksgiving. I remember (before I started cooking) that I
> once had turkey prepared by deboning it, stuffing it, and sewing it back
> together. I've also had deep fried turkey, which was great, but I don't
> have the facilities to do that.
I've had barbecued turkey...grilled so long, the skin turned absolutely
black. I was skeptical, but it turned out to be one of the moistest
turkeys I've ever eaten!
- Corinne Gregory
co...@carrera.wvus.org
Corinne Gregory (co...@carrera.wvus.org)
Karen Kerschen
marinated with Bourbon and olive oil (both inside and under the skin)
and allowed to refrigerate for a couple of hours before baking.
I've tried it since and each time, the taste is delectable -- the marinade
imparts a bit more flavor to an otherwise rather bland meat.
-- Karen Kerschen
HP-UX Learning Products
kers...@cup.hp.com
frank.g.neves
> A Hungarian neighbor served us turkey last Thanksgiving she had
> marinated with Bourbon and olive oil (both inside and under the skin)
> and allowed to refrigerate for a couple of hours before baking.
>
> I've tried it since and each time, the taste is delectable -- the marinade
> imparts a bit more flavor to an otherwise rather bland meat.
>
experts" has indicated that everybody cooks poultry incorrectly. That is,
in order to get the best results, the bird should be cooked breast-down,
instead of on its back. They claim that breast-down forces all of the juices
into the breast meat, rendering it extremely moist and delicious.
Actually, this does seem to make sense. Does anyone out there do that?
Frank
--
*************************************************************************
Frank G. Neves, R.Hy. | "Immanetize the Eschaton..."
Discl: No wife, no horse, no moustache | "Credo Quia Absurdum"
*************************************************************************
Wes Voss
>imparts a bit more flavor to an otherwise rather bland meat.
I'm glad to see that I'm not the only one who thinks turkey is pretty
bland.. (by itself, that is.. we usually spice ours up, though not with
liqueur...)
Wes
-----------------------------------------------------------
Wes Voss
Novell, Inc
Internet: wv...@novell.com
Fax: 801-342-1211
Disclaimer: These are just my opinions, and no one else's;
No one in their right mind would share them...
___________________________________________________________
Edith Starr
> I was just reading in the paper today that a "distinguished panel of
> cooking experts" has indicated that everybody cooks poultry incorrectly.
> That is,
> in order to get the best results, the bird should be cooked breast-down,
> instead of on its back. They claim that breast-down forces all of
> the juices into the breast meat, rendering it extremely moist and
> delicious.
>
> Actually, this does seem to make sense. Does anyone out there do that?
> Frank
> --
> *************************************************************************
> Frank G. Neves, R.Hy. | "Immanetize the Eschaton..."
> Discl: No wife, no horse, no moustache | "Credo Quia Absurdum"
> *************************************************************************
Last New Year's I had a turkey cooked that way. It was the tenderest
turkey I ever ate. I did the carving, and the meat practucally fell off
the bones. It was really delicious, and I plan to cook my turkeys that
way from now on!
--
Edith Starr
Dept. of Mathematics
Rice University
Houston TX 77251
st...@math.rice.edu
Deanna J. Deeds
: experts" has indicated that everybody cooks poultry incorrectly. That is,
: in order to get the best results, the bird should be cooked breast-down,
: instead of on its back. They claim that breast-down forces all of the juices
: into the breast meat, rendering it extremely moist and delicious.
:
: Actually, this does seem to make sense. Does anyone out there do that?
My mother has cooked her turkey this way all of my life. She says
that they taught all the Marine Corps wives to do it this way.
And it does come out pretty well...
--
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Deanna J. Deeds de...@solaria.hac.com
RAGIN CAJUN
f...@cbnewsb.cb.att.com (frank.g.neves) writes:
>In article <1360...@hpcupt1.cup.hp.com>, kers...@hpcupt1.cup.hp.com (Karen Kerschen) writes:
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin)
>> and allowed to refrigerate for a couple of hours before baking.
>>
>> imparts a bit more flavor to an otherwise rather bland meat.
>>
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back. They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense. Does anyone out there do that?
>
>--
That's the way we cook all poultry.
Alma
Stephen C. Miller
>: everybody cooks poultry incorrectly. That is,
>: in order to get the best results, the bird should be cooked breast-down,
>: instead of on its back. They claim that breast-down forces all of the juices
>: into the breast meat, rendering it extremely moist and delicious.
>:
A lot of cookbooks tell you to start it breast down, then turn it.
--
--------------------
=
(former grad star turned rock student)
Steve Miller stcm...@silver.ucs.indiana.edu
Bob Brunjes
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin)
>> and allowed to refrigerate for a couple of hours before baking.
>>
>> I've tried it since and each time, the taste is delectable -- the marinade
>> imparts a bit more flavor to an otherwise rather bland meat.
>>
>I was just reading in the paper today that a "distinguished panel of cooking
>experts" has indicated that everybody cooks poultry incorrectly. That is,
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back. They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense. Does anyone out there do that?
>
it in my black turkey references, black turkey is _always_ cooked
face-down. Causality? I dunno, but the meat _is_ exquisite.
Bob Brunjes Applied Microsystems Corp
Redmond, WA
r...@amc.com
Sharen A. Rund
>> A Hungarian neighbor served us turkey last Thanksgiving she had
>> marinated with Bourbon and olive oil (both inside and under the skin)
>> and allowed to refrigerate for a couple of hours before baking.
>>
>> I've tried it since and each time, the taste is delectable -- the marinade
>> imparts a bit more flavor to an otherwise rather bland meat.
>>
>I was just reading in the paper today that a "distinguished panel of cooking
>experts" has indicated that everybody cooks poultry incorrectly. That is,
>in order to get the best results, the bird should be cooked breast-down,
>instead of on its back. They claim that breast-down forces all of the juices
>into the breast meat, rendering it extremely moist and delicious.
>
>Actually, this does seem to make sense. Does anyone out there do that?
>
right it on its back [ stuff it ], cook for remainder of time -
mine are always juicy through_and_through
just saw in the paper where the bird was put on a vertical rack as
opposed to the horizontal (traditional) rack
Judy Frawley
>In article <1992Nov18....@cbfsb.cb.att.com> f...@cbnewsb.cb.att.com (frank.g.neves) writes:
>
>> I was just reading in the paper today that a "distinguished panel of
>> cooking experts" has indicated that everybody cooks poultry incorrectly.
>> That is,
>> in order to get the best results, the bird should be cooked breast-down,
>> instead of on its back. They claim that breast-down forces all of
>> the juices into the breast meat, rendering it extremely moist and
>> delicious.
>>
>> Actually, this does seem to make sense. Does anyone out there do that?
>
>> Frank
>> --
>
>turkey I ever ate. I did the carving, and the meat practucally fell off
>the bones. It was really delicious, and I plan to cook my turkeys that
>way from now on!
>
>--
>Edith Starr
Well, actually, yes I did this. My sisters and I had had a few
drinks of Southern Comfort one T-day eve when we decided to put
the turkey in. It was in upside down for quite a while when we
decided to check on it. It was too big to turn, so we just lef
it that way - it was delicious :-)
Judy
The Blizzard
> experts" has indicated that everybody cooks poultry incorrectly. That is,
> in order to get the best results, the bird should be cooked breast-down,
> instead of on its back. They claim that breast-down forces all of the juices
> into the breast meat, rendering it extremely moist and delicious.
>
> Actually, this does seem to make sense. Does anyone out there do that?
>
> Frank
> --
Last year, a study on just this topic was done here at USU. It was performed
with blind sensory panels (taste-testing panels) with turkey being the subject
of the test. The birds were cooked breast-up, breast-down, basted, un-basted,
in a bag, in a roaster, covered, un-covered, etc., etc., etc. The results
were that the people on the taste panel could not tell the difference
between the birds, no matter how they were cooked. (As long as the skin
was not broken, the meat did not dry out at all.)
Take it for what it's worth. :-)
--
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Rick C. Larkin * "Did I do that?.... I didn't know that THAT
"The Blizzard" * would happen!..." - (User of our net)
Systems Analyst/Programmer *
Internet: SL...@CC.USU.EDU *
Bitnet: SL...@USU.BITNET *
=============================================================================
Susan R. Hagan
>In article <24...@hacgate.SCG.HAC.COM> de...@solaria.hac.com writes:
>>: everybody cooks poultry incorrectly. That is,
>>: in order to get the best results, the bird should be cooked breast-down,
>>: instead of on its back. They claim that breast-down forces all of the juices
>>: into the breast meat, rendering it extremely moist and delicious.
>>:
>A lot of cookbooks tell you to start it breast down, then turn it.
Which is how many 25 pound turkeys end up on the floor on Thanksgiving day.
Really, think about it. The cookbooks tell you to cook the bird breast
down. Then flip it at the end to brown the breast. Can you imagine?
I can, because my mother-in-law does this at every passover. She got me to try
it once and lucky for me, my husband took over or it would have landed on
the floor.
First of all, the bird is starting to fall apart as it is, second, its
really hot, third, its REALLY heavy. Sounds like an accident waiting
to happen, if you asked me.
We cooked our turkey in a roasting bag this year and it was wonderful.
Tender and juicy and perfect - breast side up the whole time. We didn't
have to clean the pan either.
--
Susan R. Hagan (sha...@gandalf.rutgers.edu)
Publications Coordinator - User Services
Rutgers University Computing Services
Buffy Hyler
>stcm...@silver.ucs.indiana.edu (Stephen C. Miller) writes:
>
>>In article <24...@hacgate.SCG.HAC.COM> de...@solaria.hac.com writes:
>
>>>: everybody cooks poultry incorrectly. That is,
>>>: in order to get the best results, the bird should be cooked breast-down,
>>>: instead of on its back. They claim that breast-down forces all of the juices
>>>: into the breast meat, rendering it extremely moist and delicious.
>>>:
>
>>A lot of cookbooks tell you to start it breast down, then turn it.
>
>
>Which is how many 25 pound turkeys end up on the floor on Thanksgiving day.
So I was told.....
I read the posting about the breast side down cooking, especially the
comment about putting the bacon slices underneath to prevent the skin
from sticking. Since my mom was the turkey chef this year I called her
up and she agreed to give it a try. She precooked the turkey on Tuesday
due to a heavy schedule (= cleaning the house). On Wednesday she called
me with the results. The turkey came out wonderful but she darned near
dropped it on the floor. She said that this hint should include the fact
that Mr. Turkey must be removed from the oven, put on a solid clean counter
before any attempts to flip it are done. And, yes, a second pair of adult
hands would make it significantly easier. And, the breast meat came
out wonderful with the drumsticks a wee bit dry.
The best part of all of this was that we finally found out Thanksgiving
Day why she had such a long heat up time for her electric oven for the
last month - the bottom element wasn't heating at all. So, cooking
the turkey upside down was the only way to have cooked it in any case
to not have dried out the breast and cook thoroughly the dark meat.
Many thanks for that hint, it saved our turkey!!! And my mother is
busily shopping for a new oven for Xmas...
---
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Buffy Hyler (hy...@ast.saic.com)
SAIC, Campus Point
San Diego, California
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