x2, I'm on the market for a new one as well.Quote:
Originally Posted by rockhound
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x2, I'm on the market for a new one as well.Quote:
Originally Posted by rockhound
I'm gonna be injecting mine with lots of cayenne and creole butter, then frying that insolent little gobbler in some peanut oil till he's paid for his insolence! I've made lots of turkeys pay over the years and I think this year's will still be fantastic. I can't wait.
I am interested in learning aboot the brining though.
Quote:
Originally Posted by rockhound
See if I can round up a picture
So, Who actually needed a knife to carve the bird?
Mark me as a "no" [Tooth]
Junglas 1 Turkey 0
http://i848.photobucket.com/albums/a...ves/Turkey.jpg
Junglas- I WANT one!
I used the fryer method.
http://i223.photobucket.com/albums/d...seell1/t-2.jpg
Alright! I am just posting in this thread so I can use the [ThanksG]emocon repeatedly. I farking love [ThanksG] once a year. Used to do a full T'giving [ThanksG] spread but lately I've been doing sides. The [ThanksG] work has been done by someone else.
Bein' from south of the Manson/Nixon line, sweet taters and pecan squares were this years dishes for [ThanksG]. I'll try to post them to the foodie thread later.
I always roasted the [ThanksG] with butter, salt, pepper and garlic on the skin. Basted with white wine every 30 min. It always came out juicy.
Just cause.
[ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG]:D
I see the electric knife. I bet the RAT/ESEE just a plant. :DQuote:
Originally Posted by StagLefty
Then again, perhaps he used the electric knif to cut open his bisquets/rolls. <jk>