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Najwa

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Turkey help!! [Nov. 20th, 2007|01:49 pm]
Najwa
Y'all. Do to family drama, I have this bird here thawing out in a cooler, and I have no idea what to do with it. Never in my life have I handled and prepared raw turkey.
Can someone send me some bad ass, fool-proof, instructions? I would love you forever.

ps. And what's the stuffing all about?

(IF you're wondering if I have been living under a rock, you may be on to something. My mom just never cooked, and I've been a vegetarian since I was 19 until I got pregnant with the Zebra. I never had to cook the turkey.)
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Comments:
[User Picture]From: enheduanna
2007-11-20 09:41 pm (UTC)
Here's a link to suggestions I got when I cooked my first turkey:
http://enheduanna.livejournal.com/65086.html

(Pay close attention to sororishara's suggestions, since that's how I did it, and my turkey was awesome!)

I strongly suggest not actually stuffing the turkey, but I know plenty of people do it and don't get salmonella.

Try to enjoy your cooking adventure :)
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[User Picture]From: tristan_moore
2007-11-20 09:53 pm (UTC)
I thought it was a goat? I'm lost?

Dont' cook turkeys. I buy them already done ;)
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[User Picture]From: scorpionis
2007-11-20 10:24 pm (UTC)
Stuffing is generally not good for turkeys: if you don't want dry meat then it's not cooked fully in the middle, and vice versa. Make it as a side dish and bake separately.

Turkey tips: go to the main page of www.foodnetwork.com and they ought to be able to help you. Some of my own tips: cook the bird breast side down so the breast meat isn't all dry and gross. Find a tea towel or cloth napkin you can sacrifice and lay it over the bird when you're basting (get a turkey baster), which I usually do about every half hour or so: leave the towel there, the turkey will be fine. If you're not stuffing the bird remember to get the innard bag out of the turkey. Sprinkle salt and pepper outside as well as inside the turkey.
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[User Picture]From: enheduanna
2007-11-20 11:16 pm (UTC)
The oven bag trick is far superior to basting and towel sacrifices, IMO. Just don't forget to shake some flour around in it first so it won't stick to the bird.
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[User Picture]From: nancynewt
2007-11-20 10:31 pm (UTC)
butterball.com is very reliable. You can just make stuffing (not the mix, but the bags) with hot broth and it's ready to eat. Your first time out, I wouldn't stuff the bird.
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[User Picture]From: copia
2007-11-20 11:20 pm (UTC)
Here is a list of local restaurants that have special Thanksgiving menus.

If you persist in this folly, here are some helpful hints.

Remember that basting at regular intervals is not really necessary, and adds extra cooking time by letting all that heat escape.
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[User Picture]From: jessaries
2007-11-21 03:53 am (UTC)

it's all about the sides and the pie anyways!

get that cute smart dude of yours to smoke the damn thing. That's what goes down over here and it's fabulous!

So what if I can't cook a friggin' turkey? eh? huh? OK, I can cook a turkey, I just like smoked a lot more than roasted.....
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[User Picture]From: ozzzz666
2007-11-21 11:34 pm (UTC)
I love it when they are injected with creole butter, and deep fried. mmmm..
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