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The following page was printed from RemoteCentral.com:
Topic: | OT: Hilarous. This thread has 5 replies. Displaying all posts. |
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Post 1 made on Sunday February 8, 2009 at 22:31 |
OTAHD Super Member |
Joined: Posts: | October 2005 4,679 |
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Not completely off-topic because you may have dealt with a client like this.
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LET'S GO BUFFALO!!! |
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Post 2 made on Sunday February 8, 2009 at 22:40 |
39 Cent Stamp Elite Member |
Joined: Posts: | May 2007 17,518 |
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Ingredients 1 turkey, approx. 15 lbs.* Juice of a lemon Salt and pepper Olive oil or melted butter 1/2 yellow onion, peeled and quartered Tops and bottoms of a bunch of celery 2 carrots Parsley Sprigs of fresh rosemary, thyme * Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people
Method 1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up
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Avid Stamp Collector - I really love 39 Cent Stamps |
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Post 3 made on Monday February 9, 2009 at 00:21 |
djy RC Moderator |
Joined: Posts: | August 2001 34,758 |
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Presumably the turkey ate the spider, hence the ritual execution.
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Post 4 made on Monday February 9, 2009 at 11:44 |
mcn779 Senior Member |
Joined: Posts: | February 2003 1,070 |
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On February 8, 2009 at 22:40, 39 Cent Stamp said...
Ingredients 1 turkey, approx. 15 lbs.*
Juice of a lemon
Salt and pepper
Olive oil or melted butter
1/2 yellow onion, peeled and quartered
Tops and bottoms of a bunch of celery
2 carrots
Parsley
Sprigs of fresh rosemary, thyme * Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people
Method 1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up And this relates to the spider how? Best, easiest, most consistently good almost impossible way to mess up a turkey is to brine it. Follow the link and adjust the recipe according to the size of turkey or client. [Link: foodnetwork.com]
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Post 5 made on Monday February 9, 2009 at 12:03 |
39 Cent Stamp Elite Member |
Joined: Posts: | May 2007 17,518 |
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Ingredients 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil 2 to 3 days before roasting: Directions Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat: Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 151 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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Avid Stamp Collector - I really love 39 Cent Stamps |
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Post 6 made on Thursday February 12, 2009 at 02:15 |
ferroussphinx Long Time Member |
Joined: Posts: | February 2009 42 |
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that rocks the spider is awesome
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if i only had another hand
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