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Nova Scotia Classifieds, from Amherst to Halifax to Truro to Sydney and everywhere in between
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| Gourmet Kitchen Discuss, share & swap all your best recipe ideas right here |
11-04-2006, 03:48 PM
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#1
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Turkey
I am cooking a turkey for tomorrow nights supper, and I have no idea what the heck I am supposed to do. Please help me....lol
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11-04-2006, 03:57 PM
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#2
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Cook plenty of other stuff to go with it for me  I'm sure hungry!
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11-04-2006, 04:28 PM
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#3
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Quote:
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Originally Posted by Jesterace
Cook plenty of other stuff to go with it for me I'm sure hungry! |
I won't be ready until tomorrow...so you'll probably be hungry for awhile. |
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11-04-2006, 05:00 PM
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#4
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Just don't put it in the pot upside down like my gf and I did when we tried making one.
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11-04-2006, 05:02 PM
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#5
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LMAO
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11-04-2006, 07:43 PM
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#6
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I was just on the phone with my mommy, and she gave me the run down for everything...how to cook the turkey, the veggies, the gravy, dressing, and the pudding....it's gonna be gooooooooood
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11-04-2006, 10:18 PM
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#7
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How much does it weigh? It's a half hour in the oven for every pound. Don't forget to remove the jiblets and to wash it through from the neck to the... erhm, other end. 
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11-04-2006, 10:28 PM
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#8
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Sloshed Member
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mmmmmm Jiblets... =P~
The stuffing seems to be quite different out here compared to back home (in BC) My mom used to hand make hers from scratch with bread torn up into chunks and whatever else she put in it and up the turkeys ass it went.. It was freakin' good.
Now I miss home... *sigh* :?
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11-04-2006, 10:32 PM
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#9
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Don't cook the bag!!
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11-04-2006, 10:32 PM
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#10
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Brewmistress
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some of us still make it that way  |
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11-04-2006, 10:36 PM
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#11
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Hammered Member
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With the bag?!?
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11-04-2006, 10:36 PM
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#12
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Hammered Member
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I dont cook my stuffing inside the bird. I cook it separately and heavy on the seasonings.
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11-04-2006, 10:42 PM
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#13
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Brewmistress
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Quote:
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Originally Posted by BabyDawn
With the bag?!?
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I meant the stuffing! LOL |
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11-04-2006, 10:56 PM
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#14
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I hate cooking, but seem to be relatively good at it.
Only tip I'd give you is invest in a good meat thermometer and lace it up good.
I usually lace mine up tight and cook it for the first 1/4 of the cooking time (1/2hr per lb) upside down, the turn it back right side up and put looser lacing on it (sometimes put both tight and loose, then just cut the tight lace once its righted).
Does that make sense?
It tastes good, and its nice an moist.
Nobody likes dry breasts.
*snicker*
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11-04-2006, 11:37 PM
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#15
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Hammered Member
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Quote:
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Originally Posted by Dr. Phil
mmmmmm Jiblets... =P~
The stuffing seems to be quite different out here compared to back home (in BC) My mom used to hand make hers from scratch with bread torn up into chunks and whatever else she put in it and up the turkeys ass it went.. It was freakin' good.
Now I miss home... *sigh* :?
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that's how I make my stuffing..and I fucking hate when people put potatoes in their stuffing...like wtf |
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