Stuffing a Turkey Question

cajun dry rub

fry the bird

 

Sorry, I've been tending to my cramping penis.









Anyway, to sufficiently stuff your bird, I've crawled right up on the table in front of Aunt Sally and all others, grabbed a handfull of drum sticks and pulled that steaming Tom onto my rigid cream dispenser. My sister actually feinted right into the mashed seet potatoes the first time I did it, but she's pretty much used to it by now.

By the by, Kakie, are your nipples still shaped like pennies that have been run over by a train?

 

They rock...I'll never cook another turkey in the oven. Fry in peanut oil (it doesnt burn as easily as other oils) and cook for roughly 3 minutes/pound. A 20 lb. bird done in an hour....moist, succulent and fucking delicious.

 

I'm thinking Patti's quite the little cook.

 

soak your turkey in a brine for 24 hrs and cook however you want. all the meat will remain moist and gives the bird a great flavor. seriously the best way to prep a bird.

and just keep the stuffing on the side.


heres a recipe for brine. basically water and kosher salt and whatever else sounds good....

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
black pepper
2 gallon water

put in a nonreactive container ( 5 gallon bucket, cooler, ect) and keep in fridge 24 hrs. you may have to put a plate or something on the turkey to keep it submerged

 

I just noticed your temp on the stuffing and I believe you're right. Mine's too high.

 

Actually, they are still quite perky these days like pencil erasers.

 

I've got the Reynolds bag for the turkey and do like the bacon idea. A friend of mine stuffed her turkey and it was excellent. So, looks like i've got some thinking to do because all the ideas are great. Flavorful and moist are definitely key. It's my first time cooking a turkey and want it to be perfect.

 

please say they're like the jumbo eraser kind

 

we brine our turkey and it's never dry. we cook the stuffing seperately. stuff with citris and herbs. we also mix up a wine/butter basting liquid and put cheese cloth (drenched in the basting liquid) over the bird to keep it moist. baste it every 30 minutes with the butter/wine until that's gone, then with the juices in the pan (the pan has carrot, cellery, parsnip, onion, white turnip in there as well as the turkey).

our brine:

kosher salt
brown sugar
apple juice
whole cloves
black pepper corns
orange peel
thyme and sage

8-10 hours in the brine, then 8-10 hours out of the brine (both in the fridge of course) then into the oven.