by JamesThomas 26 Replies latest jw friends
Nellie, fruit sounds good. I may try some orange juice in the brine this time.....and wine. Yes, orange juice and wine sounds like a winner.
Hopelessly, all I can say is I have done several turkeys with Marc's method over the past couple years and they have all been consistently delicious. Yes, please try again, it's not hopeless.
Anyone ever tried "Fowl Stuffing"?
You stuff a quail inside a pigeon, inside a chicken, inside a duck, inside a goose, inside a turkey, or somesuch combination
I haven't the faintest idea how long you would need to cook it, but it sounds incredibly decadent!
You eat pigeons?!?! I've had a Turducken which is some of the most tasty meat I have ever had. It consists of a chicken inside a duck inside a turkey.
When it comes to cooking a turkey, I guess I use somewhat of a "high-heat" method. I deep fry mine. The hot oil sears the outside locking the juices in. Moistest turkey I've ever had! I usually inject mine with a bottle of teryaki sauce to add a little extra flavour! It turns the skin black but oh so good.
Kwin
Question for JT:
I'm not a big fan of turkey. Would your method work for chicken?
I'm gonna try this one. I'm also making some pumpkin soup from that lil' cutie -- Rachel Ray.
i'm not a great fan of turkey, but if i wanted to cut down on its cooking time i'd spatchcock it.
http://www.virtualweberbullet.com/butterflychicken.html
there is a little video box on the right that walks you through a simple version of spatchcocking a chicken ( turkeys are just bigger)
there is a little video box on the right that walks you through a simple version of spatchcocking a chicken ( turkeys are just bigger)
I'm going to have to try that. Definitely more efficient for a guy who is living alone and doesn't want to roast a whole bird every time. Just cook what I want and freeze the rest.
W
