|
|
Joined: Oct 2011
Posts: 533
Campfire Regular
|
Campfire Regular
Joined: Oct 2011
Posts: 533 |
Don't mean to bust the stuffing party,.....but After doing slaughter inspection on them for a while, well I plain don't stuff them anymore with edibles period!!!  Now-a-days I only stuff them with things that I plan on flavoring the bird but not eat, for instance apples, or citrus, or others. Sage stuff'in made separate, mash taters, rendered turkey milk gravy, corn, sweet taters with brown sugar topped with marshmallows, the ever popular craned berries.......and PIE!!!!
All tyranny needs to gain a foothold is for people of good conscience to remain silent.
|
|
|
|
|
Joined: Mar 2006
Posts: 17,289
Campfire Ranger
|
|
Campfire Ranger
Joined: Mar 2006
Posts: 17,289 |
FWIW,
You can scrape and wash all the unedible bits out of a bird.
|
|
|
|
|
Joined: Dec 2007
Posts: 25,074
Campfire Ranger
|
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,074 |
Last one I did old school Julia Child's style.
A piece of cheese cloth, soaked in a butter and white wine mixture, draped over the bird. Baste often. Remove to brown when nearing done.
I did a light classic stuffing in the bird and a sage and Apple dressing on the side.
Mash, green bean casserole, candied yams, hot slaw,........ I've had turkey that was cooked in that style (butter, wine, cheesecloth) and it was very good. Dressing on the side though. I think its my favorite way to do a bird. Super tasty and the breast was perfect. What's better than a perfect and tasty breast?
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
Last one I did old school Julia Child's style.
A piece of cheese cloth, soaked in a butter and white wine mixture, draped over the bird. Baste often. Remove to brown when nearing done.
I did a light classic stuffing in the bird and a sage and Apple dressing on the side.
Mash, green bean casserole, candied yams, hot slaw,........ I've had turkey that was cooked in that style (butter, wine, cheesecloth) and it was very good. Dressing on the side though. I think its my favorite way to do a bird. Super tasty and the breast was perfect. What's better than a perfect and tasty breast? Well ummmmm for starters the uhhhhhhhh....ahhh never mind again! Her implants are still leaking!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
|
Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
Don't mean to bust the stuffing party,.....but After doing slaughter inspection on them for a while, well I plain don't stuff them anymore with edibles period!!! Now-a-days I only stuff them with things that I plan on flavoring the bird but not eat, for instance apples, or citrus, or others. If you do not mind me asking, what exactly could be wrong with a turkey on the inside, that "stuffing them with things you plan to flavour them with", as opposed to "stuffing them with edibles" would make. If there is some kind of bacteria or the like in the bird, the whole bird would be affected, turkey juices/blood runs their course in the cooking process. Drippings that are used to baste the turkey and make gravy, are the by-product of the juices/blood that run through the "whole" turkey. Correct ?
|
|
|
|
|
Joined: Oct 2011
Posts: 1,153
Campfire Regular
|
|
Campfire Regular
Joined: Oct 2011
Posts: 1,153 |
We have a large family meal.
We are doing 4 turkeys.
2 will be fried in peanut oil with a Tony's seasoning coated all over it.
1 will be brined.
The other will be a plain ole bird in the oven.
The fried birds are 19lbs and 13lbs, the brined bird is 14lbs. Those will all be gone quick, fast, and in a hurry!
NRA Benefactor Member
|
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
I just got overridden by all the women in the family. We're now going Honey Baked Hams and Turkeys, which are actually pretty darned good BUT......  I'm grilling duck breast and venison. I'll show 'em.....
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
|
Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
I just got overridden by all the women in the family. We're now going Honey Baked Hams and Turkeys, which are actually pretty darned good BUT...... I'm grilling duck breast and venison. I'll show 'em..... Your Mom knows best and she has excellent taste in ALL things, she had you didn't she....
|
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
You are 1000% correct....as usual. 
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
|
Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
You are 1000% correct....as usual. 
|
|
|
|
|
Joined: Oct 2005
Posts: 545
Campfire Regular
|
|
Campfire Regular
Joined: Oct 2005
Posts: 545 |
we'll brine the bird over night- stuffing is a necessity
We saute onion and celery in butter until its soft, add the onion/celery/butter in with pepperidge farm stuffing mix along with a diced granny smith some diced water chestnuts and a raisins.
whole cranberry sauce
roast garlic mashed potatoes
brussel sprouts with a lemon caper sauce-
pan dripping gravy-lots and lots of gravy
pumpkin pie, pecan pie.
_______________________
Proud deep sea diver for over 25 years, fairly paid and never once needed a union to do it for me.
"if you can't do it-you can't stay"
|
|
|
|
|
Joined: Jan 2010
Posts: 15,350
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Jan 2010
Posts: 15,350 |
deep fried bird is great...but it don't stink the house up as GOOD as oven baked ! u have to loosen your belt even breathing in my place..
I work harder than a ugly stripper....
|
|
|
|
|
Joined: Dec 2010
Posts: 3,734
Campfire Tracker
|
|
Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Two oven baked on Thursday, four in the smoker right now.
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
Some folks around here have a lot of mouths to feed...!!!
|
|
|
|
|
Joined: Sep 2011
Posts: 60,647
Campfire Kahuna
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,647 |
Unless I missed it, fresh, or frozen bird?
If frozen, how do you thaw it?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
If frozen, how do you thaw it? ![[Linked Image]](http://i.imgur.com/vA2466y.jpg)
Last edited by sse; 11/22/14.
|
|
|
|
|
Joined: Sep 2011
Posts: 60,647
Campfire Kahuna
|
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,647 |
I learn new things all the time from my good friends on the 24hourcampfire.
And, here was me, all this while thawing in cold water in a cooler.
I would like a better view of the turkey in that picture, for all I can tell, it looks like some guy welding steel?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
|
|
|
|
|
Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
|
|
Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
If frozen, how do you thaw it? That's exactly how I thaw mine!!!
Proud to be a true Sandlapper!!
Go Nats!!!!
|
|
|
|
|
Joined: Feb 2002
Posts: 18,666
Campfire Ranger
|
|
Campfire Ranger
Joined: Feb 2002
Posts: 18,666 |
I learn new things all the time from my good friends on the 24hourcampfire. [video:youtube]fouRIeiaENI[/video]
|
|
|
|
|
Joined: Oct 2011
Posts: 533
Campfire Regular
|
|
Campfire Regular
Joined: Oct 2011
Posts: 533 |
If you do not mind me asking, what exactly could be wrong with a turkey on the inside, that "stuffing them with things you plan to flavour them with", as opposed to "stuffing them with edibles" would make. If there is some kind of bacteria or the like in the bird, the whole bird would be affected, turkey juices/blood runs their course in the cooking process. Drippings that are used to baste the turkey and make gravy, are the by-product of the juices/blood that run through the "whole" turkey. Correct ?
Poultry is the most relaxed regulatory oversight. Fecal contamination can be washed of after something like vacuuming or trimming, but on high speed lines (1 turkey every 2 seconds)they just vacuum. Then a quick rinse with chlorine and there good enough to continue. Other diseases are harder to get to if the contamination is in the cervical air sacs, for this I could say something like cervical Airsacculitis exudate which gets missed a lot because it sits behind the breast up by the neck, and vacuums really have a hard time getting into that area. After they all get thrown into a large water bath together, so if something got through then they all sit in it, well unless they are air chilled of course. Usually birds go downhill pretty fast when they are sick, mainly because of the conditions they are in. You usually find this in the abdomen and thorax first. Usually the largest issue you see is exudate in the thorax and abdomen, literally right where you stuff. And it gets vacuumed and just rinsed. So I just choose to stuff my turkey with non edibles, that's all. If you would like to know more then PM me.
All tyranny needs to gain a foothold is for people of good conscience to remain silent.
|
|
|
|
|
717 members (1936M71, 160user, 007FJ, 01Foreman400, 163dm, 19rabbit52, 73 invisible),
3,110
guests, and
1,312
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,190,582
Posts18,454,167
Members73,908
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)