On Nov 24, 10:47*am, Loogypicker wrote:
On Nov 24, 10:05*am, I am Tosk
wrote:





In article c31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...

On Nov 24, 8:57*am, H the K wrote:
No, not how to fill a SW Tom clucker bird...the real deal.

Planning to try something different this year, a sausage, corn bread and
chestnut stuffing, from a Williams*Sonoma recipe I googled up. Cooked
outside the bird in an au gratin pan. I don't have an au gratin pan :)
, so I'll just use a nice old round glass baking pan I do have.

Also hoping no one in the 'hood tries deep fat frying a turkey this
year...two years ago, someone did, and the fire department had to make a
visit. *:)

--
If you are flajim, herring, loogy, GC boater, johnson, topbassdog, rob,
achmed the sock puppet, or one of a half dozen others, you're wasting
your time by trying to *communicate* with me through rec.boats, because,
well, you are among the permanent members of my dumbfoch dumpster, and I
don't read the vomit you post, except by accident on occasion. As
always, have a nice, simple-minded day.

Going to boil your turkey in the bag again, against what any chef
suggests, moron?

Gonna' deep fry mine again, like every year. I remind you all, our
favorite here is to inject and baste baked turkeys with a mix of Honey
and Balsamic Vinegar.. Try it, you won't be sorry. The Vinegar does
wonderful things to the meat...

Please folks, don't regurgitate the stupid **** Wafa might bark from
under his desk.. You do know, he doesn't know anything about cooking by
now, right??- Hide quoted text -

- Show quoted text -

Doing my usual, a family favorite, marinating in an Igloo cooler with
white wine and pickling spices. Never fails, juiciest bird ever, the
pickling spices makes a good flavor (after doing this a few years,
Alton Brown came up with similar) and the wine makes the richest gravy
ever. I've never had anything cooked in those bags that tasted worth
eating. Go ask a real chef, they'll tell you right away, if you want
boiled meat, put it in a bag!- Hide quoted text -

- Show quoted text -



the wife always bagged them untill a couple years ago, I found out
just 15 miles away there's a local Amish family who raise turkeys and
will smoke and dress them for customers. They're very reasonable and
very delicious. I asked they guy how many he does a year and he said
about 400. They work at it for two days. and you have to put your
order in a week in advance.