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59 Comments
- Jabrams2, on 11/17/2008, -0/+15stuffing..... mmmnnnnnn
- ScottMcIntyre, on 11/17/2008, -0/+10Yummy. A very easy-to-follow recipe in only 24 steps... I only wish I was in the US so I could join in the turkey-eating festivities.
- inactive, on 11/17/2008, -1/+1024 is pushing past my ADD limit
- jfdolier, on 11/17/2008, -5/+13I have a much simpler solution:
Step 1. Cook bacon
Step 2. Eat bacon - TheAngryMob, on 11/18/2008, -1/+9Check out Alton Brown's Good Eats for cooking Thanksgiving turkey. Far simpler and tastier.
http://www.foodnetwork.com/recipes/alton-brown/goo ... - louiebaur, on 11/17/2008, -0/+8Prepare for a standing ovation...The End.
- jkendal4, on 11/18/2008, -1/+8buried as irrelevant. thanksgiving was a month ago.
- ClevelandBrown, on 11/18/2008, -0/+7***** PETA... sorry I just saw that ridiculous flash game they released and I'm a little pissed at how full of ***** they are.
- quez, on 11/18/2008, -0/+5Having used that recipe for years now, I can say from experience that it's amazing, and well worth the extra effort of brining.
- bossm4n, on 11/18/2008, -0/+4Yes, it makes for an incredible turkey. I started brining turkeys several years ago going by a Wolfgang Puck recipe. Having used Alton's as well, I promise it is fandamntastic. The only difference is I cook mine on a grill.
- MalarkeyPN, on 11/18/2008, -0/+4I'm sorry but nothing with 24 steps can possibly qualify as easy.
- deaftly, on 11/18/2008, -0/+3I voted you up :
- bbjohnnyt, on 11/18/2008, -1/+4A Digger's Thanksgiving dinner in only 4 easy steps...
1. Open freezer
2. Remove one Turkey and Cheddar Hot Pocket.
3. Microwave
4. Eat in front of your computer - Tarkaan, on 11/18/2008, -0/+31. Shove in your probe.
2. Put your bird in the 300F or so oven and set your temperature probe to ring at 150F.
3. 2 cans of creamstyle corn, 27 crushed saltines, 2 eggs, 1 can of evaporated milk, salt and pepper.
4. Pour above into a sprayed foil pan, dot with butter, and put in when it looks like the bird has 45 minutes.
5. 2 cans frenched grean beans, cream of mushroom soup, french's french fried onions, salt and pepper.
6. Put in the above at the same time as your scalloped corn.
7. Cook 2 onions and a head of celery with WAY too much butter (like a stick) until soft.
8. Add this to a loaf or so of cubed bread, add marjoram, sage, thyme, and poultry seasoning.
9. Put this in a buttered casserole dish, pour in almost a can of chicken broth, cover with raw bacon.
10. Put this in the oven until the bacon is cooked.
11. Boil WAY too many potatoes and mash with salt, pepper, half & half, and a stick of butter.
12. Pumpkin Pie: Buy pumpkin. Buy pie shell. Follow instructions on can. - decker12, on 11/17/2008, -3/+6This recipe is actually far too complicated and not quick at all. Cook's Illustrated has a much easier one that doesn't rely on cheesecloth or sewing up the cavity. You should never roast a turkey based on a given time, you always need to cook it for temperature. Six hours is WAY too long to cook even a 20lb bird, and basting your turkey is a waste of time and all that door opening will cool down your oven, making it really difficult to put dinner on the table on time. This recipe is also from 1984.
Simple method: Brine bird in salt water for 2 hours. Rinse it off, and then dry it off, inside and out. Brush bird with melted butter. Toss chopped carrots, onions, and celery in roasting pan, along with some water to prevent burning.
Place bird on V-rack in roasting pan, and cook upside down (legs up) for 45 minutes in a 350 degree oven. This allows the legs and thighs to be at temperature when the breast is done. Flip the bird breast side up and cook until the breast is 155 degrees and the thighs are 170 degrees, about 90 minutes more. Tent with foil if skin starts to get too crispy. Remove from oven, tent with foil, and rest for 30 minutes before carving. The bird will continue to come up to the proper temperature while it's resting.
Prepare stuffing separately, while putting it inside the bird is traditional, you can't really fit that much in there, and it will increase your overall cooking time. You also have to monitor the stuffing temperature as it won't be safe to eat unless it also gets to 160 degrees. Stuffing in the cavity will not magically making the stuffing taste better - instead, focus on using good broth and a good stuffing recipe. If you don't stuff the bird, you can make the stuffing a day ahead of time, and just reheat while the bird is resting. - Xihix, on 11/18/2008, -0/+324 steps? Easy?
Does not compute! - thomleidner, on 11/18/2008, -0/+3That's our go-to bird. We always get a our turk from Good Earth Farms as well. Every year the wife and I just change the sides a bit, down a bottle of champers and lounge around in our pajamas.
- oblique63, on 11/18/2008, -0/+2or, even better:
http://www.hwfreak.com/Images/november2007/bacon_t ... - asgardshill, on 11/18/2008, -0/+2I'm not your hick, buddy. I do exhibit hick-ish behavior from time to time, but no there are no hayseeds in my flowing locks.
- dbisping, on 11/18/2008, -0/+2how in any way is that ironic?
it would be ironic if PETA offered a coupon to purchase your turkey. it would be ironic if PETA somehow encouraged the consumption of animal products. it is ironic that PETA is one fo the largest euthanizer of pets in the US and has the commercial sized freezer to store the corpses.
the game isn't ironic. the posting isn't ironic. PETA being lame isn't ironic. - Linake, on 11/18/2008, -0/+2Sorry, I fell asleep half way through your comment. No need to repeat it, I'll buy the Cole's Notes.
- JitMaster, on 11/18/2008, -0/+2forgot step 0. Thaw out turkey
- tolgafiratoglu, on 11/18/2008, -0/+2Did you know why you name that animal as Turkey because England was receiving turkeys from Turkey in middle ages
Also we name India as Hindistan in Turkish, it's the same reason: Hindistan: "Turkey-land" in Turkish. (hindi = turkey)
And there was a huge list on this, in some more languages turkey is named by the country they receive from :)
More: In Turkish Egypt is "Mısır" (corn) because in Ottoman Empire times, when we were ruling Egypt corn was coming from this country. :) - colasrtney, on 11/18/2008, -0/+2Step 1 = Get in car
Step 2 = Drive car to Honey Baked Ham, Boston Market, Brad's Turkey Outlet, Turkey Town, Tim's Turkeys etc., You know , the Turkey District. - whiteknives, on 11/17/2008, -0/+2For every other day of the year, I like cookingforengineers.com
Made Creme Brulee for the first time the other day. :) - Khast, on 11/18/2008, -0/+12 easy steps as the smoke starts billowing out of the oven...
1) "Kid's get ready to go out to eat!"
2) Drive to nearest buffet which is open on holidays...
Meh, I hate cooking huge meals, and ugh...levtovers for the next month...at least Christmas dinner is 1/2 ready. >:) - Autodidaddict, on 11/18/2008, -0/+125) Post on Esquire
26) ?????
27) Profit! - cxt70, on 11/18/2008, -0/+1dugg for fud.
- Autodidaddict, on 11/18/2008, -0/+124 of what?
- inactive, on 11/18/2008, -0/+1watch Penn and Teller's ***** episode on PETA
http://www.metacafe.com/watch/yt-DsHUBEfBNMo/p_t_b ... - Tarkaan, on 11/18/2008, -0/+1Oh yeah, and all that ***** about sewing up the cavity with vegetables, trussing things, using cheesecloth, whatever, isn't going to stop your bird from tasting like ***** because you tried to cook meat with a clock instead of a thermometer. People are sooo not gonna care that you didn't put garlic under the skin while they're flossing their teeth with your breast meat.
Pro-tip: When you've eaten that bird, strip the carcass and boil those bones for soup. Check foodtv.com for Alton Brown's stock method. - deevay, on 11/18/2008, -1/+2I like turtles better
- inactive, on 11/18/2008, -0/+1Ouch, you got me.
- quickjack, on 11/17/2008, -0/+1Don't forget the Thanksgiving Cocktails:
http://tinyurl.com/6q5yhk - posaunepat, on 11/18/2008, -1/+2Wow...roasting it to 180 - 185 degrees? That's great if you like your turkey tough and dry.
Try 160 - 165, then resting. - benroy, on 11/18/2008, -1/+2Step 00) Brine the turkey overnight in salt & sugar solution. Equal parts sugar & salt, dissolved in enough water (or beer) to cover turkey completely. Trust me, you'll notice the difference.
- Autodidaddict, on 11/18/2008, -0/+1I disagree:
http://www.google.com/search?hl=en&q=24+steps&btnG ...
According to google, you can liberate Iraq, do Tai Chi, Plan and Conduct Effective Meetings, Live a Healthy Lifestyle, match an employee to an employer, or make a Thanksgiving Turkey (#36)....wait a minute....damn you googlebot.... - ArmandoM, on 11/18/2008, -0/+1If you can't figure out how to roast a turkey and make potatoes and gravy, then you don't belong in the kitchen. (and should probably be concentrating on passing 4th grade anyway)
Seriously, it's not that hard. Time consuming, yes...difficult, not at all. - bossm4n, on 11/18/2008, -0/+1Sorry man, frying turkey is overrated. Taste one after it has been brined and either grilled or smoked and you'll never want another fried turkey.
- JessicaChrono, on 11/18/2008, -0/+1Where's the stuffing? The green been casserole? Mashed potatoes? Sweet potatoes? I cook a MEAN Thanksgiving dinner. :-)
- dbisping, on 11/18/2008, -0/+1what?!? they don't have turkeys where you com from?!?
i'd have to think that we'd be nice enough to export some for you. - inactive, on 11/18/2008, -0/+1wait are you a hick?
- cliffzdude, on 11/18/2008, -0/+13 steps:
1. @ Boston Chicken - Order up Chicken w/ Stuffing/Gravy. Go Home. Beer. Feast.
2. Loosen Belt
3. Break wind like Al Bundy
(Ok I cheated - there should be another step - stop at package store and buy 12 pack of favorite ale) - tjallen, on 11/18/2008, -0/+1Step 1: Call your mom, ask for her recipe, the one you love, grew up with, and by simply asking for may make her cry.
Step 2: Follow Recipe. - ieee, on 11/19/2008, -0/+1
http://www.nytimes.com/2008/11/19/dining/19peta.ht ... - inactive, on 11/18/2008, -0/+1hmmm..... yummy recipe!!
http://www.yummyuck.com - ieee, on 11/18/2008, -0/+1http://www.tryveg.com
- stjoad, on 11/18/2008, -1/+2I think this is a little late...the real Thanksgiving happened in October.
- asgardshill, on 11/18/2008, -0/+1Fried turkey Digg up. (But not on Thanksgiving - we do duck or goose instead).
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