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??

Why dont you inject the mixture up your ass. You might come out a
nicer person, Ooompaloompa!

On 11/24/09 5:49 PM, Scott Dickson wrote:
On Nov 24, 10:05 am, I am
wrote:
In articlec31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...





On Nov 24, 8:57 am, H the 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??

Why dont you inject the mixture up your ass. You might come out a
nicer person, Ooompaloompa!


Better watch it...loogy and his moron BFF will show up at the border and
shout at you...


--
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.

H the K wrote:
On 11/24/09 5:49 PM, Scott Dickson wrote:
On Nov 24, 10:05 am, I am
wrote:
In articlec31c3ea2-6154-473a-9e33-a8f8d5aa69d7
@o31g2000vbi.googlegroups.com, says...





On Nov 24, 8:57 am, H the 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??

Why dont you inject the mixture up your ass. You might come out a
nicer person, Ooompaloompa!


Better watch it...loogy and his moron BFF will show up at the border and
shout at you...


I dont know boutchu but I am cocking all my guns, just to be safe.
--
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.

I am Tosk wrote:


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??

True...

Rob

"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

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.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday bird
roasted to provide the drippings for gravy. The best part of the bird.

On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

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.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

"John H" wrote in message
...
On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

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.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday
bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

Giblet gravy is bad. I actually like heart and gizzard, but liver is good
for bait or Biomed testing, not for eating the sewage plant of the body. We
always cook a large bird, and make sandwiches or Enchiladas with Verde Sauce
with left overs. The Enchiladas are really a good use of the small dark
meat pieces that come off the leg, etc.

On Wed, 25 Nov 2009 13:04:31 -0800, "Bill McKee"
wrote:


"John H" wrote in message
.. .
On Tue, 24 Nov 2009 22:56:17 -0800, "Bill McKee"
wrote:


"Tom Francis - SWSports" wrote in
message ...
On Tue, 24 Nov 2009 08:56:59 -0800 (PST), Tim
wrote:

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.

Local farmer is doing that this year - he's off to a good start - he
told me he's done 200 and has another 100 on order.

There used to be a turkey farm up on New Sweden Road that sat
abandoned for several years. It was bought late last year and this
year fresh turkey and ducks - prepackaged fresh slaughtered turduken
too.

This year its just the two of us, so we're doing smoked turkey breast
for the first time. Looking forward to it.

If camping I would deep fry the turkey, but at home I want the Holiday
bird
roasted to provide the drippings for gravy. The best part of the bird.


This year I'm doing two birds, one in the oven today and one on the
rotisserie tomorrow. The one in the oven will provide the drippings
for gravy, and left-overs for sandwiches the next day. Hopefully it'll
provide enough left-overs for some turkey, craisin, and walnut salad
later on.

For a few years, I'd buy a bunch of turkey wings (cheap) and roast
them in the oven. They'd provide plenty of drippings for the gravy.
I'd roast them in a cast iron skillet, leave the drippings in it, and
use it the next day for the gravy.

I like giblet gravy, but once my wife saw me chopping the heart,
liver, gizzard, etc., she decided she didn't like it any more.

Oh well.
--

John H

Giblet gravy is bad. I actually like heart and gizzard, but liver is good
for bait or Biomed testing, not for eating the sewage plant of the body. We
always cook a large bird, and make sandwiches or Enchiladas with Verde Sauce
with left overs. The Enchiladas are really a good use of the small dark
meat pieces that come off the leg, etc.


I chuck the livers, after I use them for broth.
--

John H

On Fri, 27 Nov 2009 19:17:48 -0500, Gene
wrote:

On Tue, 24 Nov 2009 08:57:17 -0500, H the K
wrote:

Stuffing is evil.

At least that is what Alton Brown says.....

You should tell Alton Brown this:

"It is usually futile to try to talk facts and analysis to people who
are enjoying a sense of moral superiority in their ignorance."

He's obviously ignorant.
--

John H