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25-DEC-2008 Collin Baxter

The Proof of the Pudding.
by Collin Baxter

The saying goes “the proof of the pudding is in the eating”. This applies to Christmas turkey . I have always found that they look a lot better than they taste. We make one every year and have tried different recipes. If it was not for cranberry sauce I think there would be a lot more live turkeys around. We have tried small ones ( Guaranteed to be tender ) and massive things that you need a chain saw to cut up. Sage,nuts and onion stuffing, cranberrys and pine nuts you name it we try it, but in the end they are still uninspiring. Oh well I suppose we will have to wait till next year and try again. ( Maybe we will have gotten through all the frozen leftovers by then.) Turkey soup anyone.

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Miroslav Kral 05-Jan-2009 17:02
Another trick, I haven't try it, but those who did, say it is very tasty. Open a can of beer and stick it in the turkey. You have to close the whole. When the turkey is roasted remove the beer can. It will be empty.
Collin Baxter05-Jan-2009 16:25
Thanks for all the advice. Maybe next year the bird will taste better. There is no ways I am going to give in though. I Think I will try the turkey injector and the Miro’s beer idea. I will start with a six pack injecting and basting every 10min and play a one for you and one for me. Then if it don't taste to good I can a least say I enjoyed cooking it.
Miroslav Kral 04-Jan-2009 23:07
Well, have you tried to moisture the turkey with beer, several times during preparation? MMMMMMM, crunchy skin and juicy meet.
Guest 04-Jan-2009 04:23
I like cranberry-orange sauce, myself. It adds extra zip. I cover with foil until half an hour before the bird is done, then allow it to brown so it won't get too dry-skinned. I wonder if that would also work for me in the summer.

Anyhow, the shot is an effective reminder that not everything we do makes perfect sense. I mean, why do so many of us always end up roasting turkeys for holidays? Why not ... beef? Pork? Boiled lobster?

That question mark made me think immediately of the stuffing itself. I assume it was made from scratch. The ingredients listed in those pre-packaged horrors are like a hit list from a mad scientist's chem lab. But a lot of us eat that, too.

Brenda (who made turkey soup last night and will be consuming it for two more days)
Shirley Haden01-Jan-2009 22:39
Richard is right about that and for an extra juicy turkey try an injector and (a big surringe) and fill it full of chicken broth. I was wondering, have you ever tried one of those turkey fryers, the deep fat fryers? I've heard that is just great! I've never had it. Don't give up yet! When you do finally get one perfect, write down everything you did! Nothing worse then getting something right and not remembering a thing in a years time. ;o) This one looks good enough to eat for sure!
Richdow AKA catman 31-Dec-2008 00:21
Tip for a juicy turky, never stuff it. make the stuffing outside the turky
Guest 30-Dec-2008 13:23
I love turkey, as long as its not dried out. (I always use a oven proof plastic bag "Gigant" myself. Helps keep the juices in place).

Here they have stopped including the popup timers a few years ago.

Anyway i'd buy a piece if it was on the menu.

Goffen
Guest 29-Dec-2008 22:14
I'm with you Collin. Notice yours also seems to have had one of those ridiculous 'pop-up timers' they all include these days to prevent people killing themselves :) Alistair