How strange we are to ignore a tasty, economical source of protein ten months out of the year. Unlike chicken, which we consume year round, we reserve turkey for that period between Thanksgiving and Christmas. Surely our tradition drives the turkey producers up the wall.
Besides tradition, turkeys present a few differences from chicken that make some folks hesitate. Their large size puts off some people. Even if they have a large oven and time, not many enjoy turkey seven days in a row.
Then there are those who have a terminal case of over cook when it comes to turkeys. They consistently turn out turkey breast as dry as a dust devil’s breath. To head off such disasters, they use elaborate schemes involving aluminum foil, roasting bags and even boiling.
Although a roast turkey is most impressive on the Thanksgiving table, its usually the simplest part of preparing the meal. The basic recipe is to put it in a the oven and wait a few hours. Women do it this way because they need time to prepare the dressing, gravy, pies, and other side dishes, plus straighten the house, round up more chairs, and make sure the kids are clean before company arrives. On the other hand, a man will put in the extra effort to try something new and different in order to show off his culinary skills.
Deep frying is particularly dangerous, because of the size of the cooker and the huge amounts of hot oil needed, not to mention the size of the turkey. Cooking must be done outside. Here is a safety precautions, fryer and do it yourself, while trying to not get burned.
Here is a turkey recipe that also includes the use of popcorn as a stuffing – imagine that.
When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
10-15 lb. turkey
2 cup melted butter
2 cup stuffing (Pepperidge Farm is Good.)
2 cup uncooked popcorn (ORVILLE REDENBACHER’S LOW FAT…..of course)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the turkey’s ass blows the oven door open and the turkey flies across the room, it’s done.
And, you thought I couldn’t cook …
And that’s why we unplugged my stove a long time ago!
HAPPY THANKSGIVING TO ALL!!!!!