Your favourite traditional turkey recipe?

**Adrian II** · 10-17-2005, 00:45

Originally Posted by strike for the south

Im not joking best...Turkey...Ever

Are we talking all-time best... frigging... Sucker here?

*attempts to go native*

**Strike For The South** · 10-17-2005, 00:49

Frying....mmmmmmmmm...so moist so juicy ...ahhhhhhhhh yea

dont forget the taters and carnberry sauce

**Adrian II** · 10-17-2005, 00:51

Originally Posted by strike for the south

Frying....mmmmmmmmm...so moist so juicy ...ahhhhhhhhh yea

Is this a PG13 recipe? There will be kids at the table, you know.

**Alexanderofmacedon** · 10-17-2005, 01:11

You're going to end up dead...

**Strike For The South** · 10-17-2005, 01:14

but I will be full of fried turkey and deer jerkey

**English assassin** · 10-17-2005, 10:10

I'll try to post some tips if I get time. (for turkey, not sucker. I've only ever cooked sucker when drunk).

First and most importantly, for god sake buy a good free range bird. As turkey is not a big thing over there I guess the Netherlands is not overrun with revolting mass produced factory farmed birds anyway, but the only approach that works for such abominations is "remove wrapping, feed to dog". Seriously. If they taste of anything it is, vaguely, of fish.

Your main battle with turkey is to stop the breast drying while giving the bird long enough to cook the legs through. Two short tips: cook the bird upside down, then the fat from the back runs down to the breast helping keep it moist (of course this is, from the bird's point of view, the right way up, but by now it is past caring about such niceties). Also, most turkey receipes you see ask you to cook the bird for far too long. I'm no keener on food poisoning than the next man but you don't need to incinerate the thing.

Coming soon, Assassin observations on stuffing, gravy, beer, including brussel sprouts done nicely, and other good things, and probably some helpful links to cooking instructions from reputable turkey farmers just to back up my advice re cooking times. I shan't trouble you with my red cabbage, apple and chestnuts in wine, since I had it from my Dutch mother in law and I'm pretty confident it would be coals to newcastle.

With all this said though, I'm having goose this year.

**Adrian II** · 10-17-2005, 11:19

Originally Posted by English assassin

Coming soon, Assassin observations on stuffing, gravy, beer, including brussel sprouts done nicely, and other good things (..)

Thank you, English Assassin! Finally I am getting somewhere.

I shall pass down your strict requirements with regard to the bird's personal history, ranging habits and funereal wrapping to my poulterer. The turkey will be roasted upside up, consider it done.

Please keep those tips coming!

Can I mix the brussels sprouts with freshly roasted chestnuts? Or should the chestnuts be part fo the stuffing? Or should I save them for the red cabbage, apple and white wine because that is an indispensable accoutrement?

Strike for the South, I looked into the fried Sucker option. According to authoritative sources below the Mason-Dixon line, it requires an outdoor propane burner, 5 gallons of vegetable oil, a giant meat thermometer and other quasi-veterinarian appliances which I have some difficulty associating with Christmas. I promise to give it a try this summer, only with turkey breast, a 1 gallon frying pot and a woodfire in my backyard. Needless to say, that Sucker will go down with taters 'n cranberry sauce.