Saturday, August 18, 2007
Roast Turkey In August?
I looked into my chest freezer today and decided I'd better roast up a turkey that had been in there awhile! We finally are getting a few days of relief from the heat, and it would be a good time for turkey. It' a big basta*d (18-1/2lbs.) and will feed us or a small village for a week! I always use a traditional sage sausage stuffing, with bread cubes, onion, celery, and other spices. I'm pretty sure we'll be the only one on the block doing a turkey Sunday. I have all the equipment to deep fry a turkey, but this bird is really too big, and deep frying turkey is rewarding, but a huge pain in the butt! I also have a Nesco Roaster, but found birds done in one are super moist but tastless. I simply brine the bird in salt water the night before, stuff it and roast it-this one close to 5 hrs.! I kind of have had some foot troubles lately, so staying home and fiddling around here sounds pretty good! Have a nice week-end everyone!
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12 comments:
If you get tired of fiddling around your house, you can come fiddle around (as long as the fiddling involves cooking) mine.
Today is the PERFECT day for a turkey dinner. I am downright cold today and moist turkey, fluffy stuffing, steamy gravy, and tangy cranberry sauce with warm apple cider sounds delicious to me!
--snow
Turkey sounds delicious. Hope your foot is better soon BD.
what's wrong with your foot? Did the fiddling and the turkey help make it better? I hope so.
Paul- By the time I thaw a turkey, brine it overnight, brown the sausage, chop the veggies for the stuffing, stuff the bird, and cook it for about 5-1/2hrs....I don't want to do this again until Thanksgiving!
Snow- Thanks for reminding me I still have to make gravy!
Har- Probably gout the way I've been eating....
Jen- this week I'll sound like Forrest Gump but instead of shrimp it will be turkey recipes!
tell me, why do you brine the turkey? does it make it more moist?
Hope your foot is on the mend, best not drop one of those huge turkey legs on it!
Beth- If you don't do anything else to a turkey, brine it! It gives it more flavor, and less juices run out. 3/4 cup of salt to 1 gallon of water, enough to cover unstuffed, cleaned bird. Refrigerate overnight, ready to go!
Akelamalu- Almost took them off before cooking! They do better simmered or wrapped and roasted for tenderness...
I've never had deep fried turkey. Does it taste like chicken?
Steph- Deep fried turkey tastes like turkey...ya blonde.....
thanksgiving in august! sounds fun...especially when sage stuffing is involved. how was it?
Pink-It was very good, but the bird was the size of Rodan! This morning I was snacking on dark meat and Maytag blue cheese!
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