Ichabod Crane Posted October 15, 2004 Share Posted October 15, 2004 I just ordered a fresh turkey from my FLGS (Fav Local Grocery Store) and I'll get it on Monday. I like to make a turkey a month out from the holiday to make sure all my settings still work and techniques are right and still leave enough time to get it out of my system before the main event. After testing, this one becomes soup, snacks and sandwiches. Just curious if any other "chefs" like to do the same before the big day? Quote Link to comment Share on other sites More sharing options...
pae Posted October 15, 2004 Share Posted October 15, 2004 I thought *you* were the turkey. At least, that's what Mengu says. That's what you get for asking him where he is from. Quote Link to comment Share on other sites More sharing options...
marmar63 Posted October 15, 2004 Share Posted October 15, 2004 I just ordered a fresh turkey from my FLGS (Fav Local Grocery Store)and I'll get it on Monday. I like to make a turkey a month out from the holiday to make sure all my settings still work and techniques are right and still leave enough time to get it out of my system before the main event. After testing, this one becomes soup, snacks and sandwiches. Just curious if any other "chefs" like to do the same before the big day? You gonna bring summa dat sammich meat to the artist conference? let us put our sandwich artist skills to work? Quote Link to comment Share on other sites More sharing options...
Ichabod Crane Posted October 15, 2004 Author Share Posted October 15, 2004 I thought *you* were the turkey. At least, that's what Mengu says. That's what you get for asking him where he is from. Dang it, but you have quite a memory there, Flynn. As for turkey at the conference, it'll be almost a week old by then and that's a lot of trust even if I freeze it before then. (and I doubt I'm making enough for 20 painters, plus teachers, plus sculptors, plus the PTB) This one will only be a small 14-18 pound bird. I'll hold a vigil for you, marmar while I eat, though. Quote Link to comment Share on other sites More sharing options...
House of Dexter Posted October 15, 2004 Share Posted October 15, 2004 Yup...I'll cook one up soon...Cajun Deep Fried Turkey...yum yum Quote Link to comment Share on other sites More sharing options...
Spartan6 Posted October 15, 2004 Share Posted October 15, 2004 I cheat. I buy a smoked turkey and bake him for about 4-5 hours wrapped in tin foil with a little water in the bottom to keep it moist. Quote Link to comment Share on other sites More sharing options...
marmar63 Posted October 15, 2004 Share Posted October 15, 2004 I'll hold a vigil for you, marmar while I eat, though. Heh. Hold a vigil and a drumstick :) Ya know, there's enough of us local, and few enough ppl expected, that we could probably do a pot-luck for the artist's conference.... Quote Link to comment Share on other sites More sharing options...
lstormhammer Posted October 15, 2004 Share Posted October 15, 2004 This is all I wish to say on the turkey matter. I have followed this recipe (and most of the ones from this episode) and found it to be the best turkey ever. --That, and I really like the bread pudding. --Ol' Unkie Stormhammer Quote Link to comment Share on other sites More sharing options...
Enchantra Posted October 15, 2004 Share Posted October 15, 2004 This is all I wish to say on the turkey matter. I have followed this recipe (and most of the ones from this episode) and found it to be the best turkey ever. --That, and I really like the bread pudding. --Ol' Unkie Stormhammer Mmm nice sounding recipe. I think I'm coming to San Francisco for Thanksgiving.... Quote Link to comment Share on other sites More sharing options...
Reaper User ReaperDarryl Posted October 16, 2004 Reaper User Share Posted October 16, 2004 i dont personally make a practice turkey, though i do like the idea for one reason... more turkey! hmm shoot this means im going to have to buy a good turkey pan dont have one here in texas... oh and i bow down to good eats ^^ (btw SH this is Ryin from ffxi) Quote Link to comment Share on other sites More sharing options...
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