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I cook my turkey on HDD inside pc case, takes 3 days. ( I had pentium 2 , it took 1 day only.)
Regarding thanksgiving day i wish every1 all the best, grow strong and be effective. It is really one of the best days in my life when thanksgiving day is coming.
Thank you, and i give you good vibe. = Thanksgive -
Here's to a enjoyable, relaxing Thanksgiving this year... May your projects and deadlines allow for a few moments to spend with your family and friends without worries or fears...Comment
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Roast, but I'm being lazy this year and buying one already done. :thumbsup:DanComment
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Roaster Oven...Keeps the oven open for other items....but keeping it small since I am leaving for Vegas on Monday.Michael "MP" Patrick (Deceased - R.I.P)Comment
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Cooking is my other passion (1. Golf; 2; Revit; 3. Cooking; 4. Sex). A favorite recipe is by Jacques Pepin & Julia Child where a turkey is mildly deconstructed & roasted on top of stuffing. Reduces cooking time & makes a great presentation. Here:
Julia and Jacques's Deconstructed Turkey With Corn Bread Stuffing and Gravy Recipe Details | Recipe database | washingtonpost.com
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Brine it for a day, then deep fry it!!!! OMG come on people, am I really the only one here frying it? We do it 2 to 3 times a year cuz its so good.-Alex CunninghamComment
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Roasting.
Skin peeled back, with herbs and butter poured and spread between the meat the the skin (1/2 cub butter, chives, oregano, peppers, the usual). Then the skin is folder back over the seasoning, and turk is set in carrots, onions, garlic, celery, and cream of mushroom. Cook at 500 degrees for 25 minutes (to seal it), then drop the temp down to 250 and let it slow cook until at temperature.
Being served this year with Garlic Romano Cheese potatoes (Mashed potatoes, but a large portion is cheese and garlic), and traditional stuffing.
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I am a roaster myself, however I have heard many good things about frying the bird... Might have to try it sometime, just not this year.Comment
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Here's another one that may not have occurred to many of us:
A roofer's tradition that dates back to the 1880s involves wrapping halved, marinated turkeys in many layers of aluminum foil and then cooking them in hundreds of gallons of boiling roofing tar.
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