Turkey Gravy
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So last Thanksgiving, we went to a friend's house that made this outstanding gravy from the turkey, and I thought I'd give it a try today, as I'm making a small turkey for a New Year's dinner we're going to tonight. After sampling the results, I have got to say, WOW. When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking. I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin. This is by far the best turkey and gravy I've ever made. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh SmithMmmmm, the gravy recipe sounds good :-D
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So last Thanksgiving, we went to a friend's house that made this outstanding gravy from the turkey, and I thought I'd give it a try today, as I'm making a small turkey for a New Year's dinner we're going to tonight. After sampling the results, I have got to say, WOW. When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking. I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin. This is by far the best turkey and gravy I've ever made. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh SmithNote to self: Keep towel by keyboard to catch the drool when Clifton posts recipes.
Software Zen:
delete this; -
So last Thanksgiving, we went to a friend's house that made this outstanding gravy from the turkey, and I thought I'd give it a try today, as I'm making a small turkey for a New Year's dinner we're going to tonight. After sampling the results, I have got to say, WOW. When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking. I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin. This is by far the best turkey and gravy I've ever made. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh SmithMarc Clifton wrote:
I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin.
I have been cooking turkeys this way ever since my mom taught me. During the last hour or so is when all the basting is done and it is amazing how moist you can get a turkey this way. And if you don't make gravy with all the drippings, you should be shot. How about stuffing, Marc? Do you fill up the entire cavity with a bread, onion, apple mixture. Add in all the turkey innards like the heart, liver, lungs and gizzard and you've got quite the feast. :)
Chris Meech I am Canadian. [heard in a local bar] I agree with you that my argument is useless. [Red Stateler] Hey, I am part of a special bread, we are called smart people [Captain See Sharp] The zen of the soapbox is hard to attain...[Jörgen Sigvardsson] I wish I could remember what it was like to only have a short term memory.[David Kentley]
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Marc Clifton wrote:
I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin.
I have been cooking turkeys this way ever since my mom taught me. During the last hour or so is when all the basting is done and it is amazing how moist you can get a turkey this way. And if you don't make gravy with all the drippings, you should be shot. How about stuffing, Marc? Do you fill up the entire cavity with a bread, onion, apple mixture. Add in all the turkey innards like the heart, liver, lungs and gizzard and you've got quite the feast. :)
Chris Meech I am Canadian. [heard in a local bar] I agree with you that my argument is useless. [Red Stateler] Hey, I am part of a special bread, we are called smart people [Captain See Sharp] The zen of the soapbox is hard to attain...[Jörgen Sigvardsson] I wish I could remember what it was like to only have a short term memory.[David Kentley]
Chris Meech wrote:
I have been cooking turkeys this way ever since my mom taught me.
Very cool. My mom never made turkeys.
Chris Meech wrote:
How about stuffing, Marc? Do you fill up the entire cavity with a bread, onion, apple mixture.
You bet. I didn't do apples today, but I usually do. It's always fun to do something different with the stuffing. Today's stuffing is bread, onions, garlic, celery, and hazel nuts, along with a plethora of herbs--thyme, rosemary, oregano, basil. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh Smith -
Note to self: Keep towel by keyboard to catch the drool when Clifton posts recipes.
Software Zen:
delete this;:laugh:
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So last Thanksgiving, we went to a friend's house that made this outstanding gravy from the turkey, and I thought I'd give it a try today, as I'm making a small turkey for a New Year's dinner we're going to tonight. After sampling the results, I have got to say, WOW. When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking. I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin. This is by far the best turkey and gravy I've ever made. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh Smith -
Marc Clifton wrote:
I also cook the turkey completely covered and sealed
Hm. Sealed like wrapped in some sort of foil? How do you baste it then? Haakon S.
Haakon S. wrote:
Sealed like wrapped in some sort of foil? How do you baste it then?
Yes, in tin foil. Usually, take the whole thing out, baste it, cover it back up and put it back in. Easier to do with small birds rather than 20+ lb monsters. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh Smith -
So last Thanksgiving, we went to a friend's house that made this outstanding gravy from the turkey, and I thought I'd give it a try today, as I'm making a small turkey for a New Year's dinner we're going to tonight. After sampling the results, I have got to say, WOW. When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking. I also cook the turkey completely covered and sealed, so it steams, then take the cover off for the last 45 minutes or so to brown the skin. This is by far the best turkey and gravy I've ever made. Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh SmithMarc Clifton wrote:
When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking.
How nice of you to share you drinks with the poor Turkey. :) Sounds good actually. Here is an old receipt that has been passed around a bit.
THE BEST Fruitcake Recipe
1 cup of water
1 cup of sugar
4 large eggs
2 cups dried fruit
1 tsp. salt
1 cup brown sugar
3 ounces lemon juice
1 cup of nuts
1 gallon of Absolut VodkaFirst, sample the vodka to check for freshness.
Take a large bowl.
Check the vodka again to be sure it is of the highest quality.
Pour 1 level cup of the vodka and drink it.
Repeat.
Repeat again.
Turn on the electric mixer, beat 1 cup of butter in a large fluffy bowl.
Add water, eggs and 1 tsp. sugar and beat again.
Make surr the vodca is still OK. Cry another tup. Turn off mixers.
Chuck in the cup of dried fruitt or something.
Mix on the turner.
If the fried druit gets struck on the beaterers, pry it loose with a drewscriver.
Sample the vodka to check for tonsistancity.
Next, sniff 2 cups of salt. Or something. Who cares? Check the vodka.
Now sniff the lemon juice and strain your nuts.
Add one Table. Spoon.
Of sugar or something. Whatever.
Grease the oven.
Turn the cake ttin 350 degrees.
Don't forget to beat off the turner.
Whip the bowl out the window.
Check the vidka again.
Go to bed.
Who the hell likes fruitcake anyway
I'd love to help, but unfortunatley I have prior commitments monitoring the length of my grass. :Andrew Bleakley:
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Marc Clifton wrote:
When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking.
How nice of you to share you drinks with the poor Turkey. :) Sounds good actually. Here is an old receipt that has been passed around a bit.
THE BEST Fruitcake Recipe
1 cup of water
1 cup of sugar
4 large eggs
2 cups dried fruit
1 tsp. salt
1 cup brown sugar
3 ounces lemon juice
1 cup of nuts
1 gallon of Absolut VodkaFirst, sample the vodka to check for freshness.
Take a large bowl.
Check the vodka again to be sure it is of the highest quality.
Pour 1 level cup of the vodka and drink it.
Repeat.
Repeat again.
Turn on the electric mixer, beat 1 cup of butter in a large fluffy bowl.
Add water, eggs and 1 tsp. sugar and beat again.
Make surr the vodca is still OK. Cry another tup. Turn off mixers.
Chuck in the cup of dried fruitt or something.
Mix on the turner.
If the fried druit gets struck on the beaterers, pry it loose with a drewscriver.
Sample the vodka to check for tonsistancity.
Next, sniff 2 cups of salt. Or something. Who cares? Check the vodka.
Now sniff the lemon juice and strain your nuts.
Add one Table. Spoon.
Of sugar or something. Whatever.
Grease the oven.
Turn the cake ttin 350 degrees.
Don't forget to beat off the turner.
Whip the bowl out the window.
Check the vidka again.
Go to bed.
Who the hell likes fruitcake anyway
I'd love to help, but unfortunatley I have prior commitments monitoring the length of my grass. :Andrew Bleakley:
ROTFL! Marc
People are just notoriously impossible. --DavidCrow
There's NO excuse for not commenting your code. -- John Simmons / outlaw programmer
People who say that they will refactor their code later to make it "good" don't understand refactoring, nor the art and craft of programming. -- Josh Smith -
Marc Clifton wrote:
When you put the turkey in, add a cup of white wine. About half-way through, baste it in a cup of a good port wine. Baste with another cup or so of port throughout the rest of the cooking.
How nice of you to share you drinks with the poor Turkey. :) Sounds good actually. Here is an old receipt that has been passed around a bit.
THE BEST Fruitcake Recipe
1 cup of water
1 cup of sugar
4 large eggs
2 cups dried fruit
1 tsp. salt
1 cup brown sugar
3 ounces lemon juice
1 cup of nuts
1 gallon of Absolut VodkaFirst, sample the vodka to check for freshness.
Take a large bowl.
Check the vodka again to be sure it is of the highest quality.
Pour 1 level cup of the vodka and drink it.
Repeat.
Repeat again.
Turn on the electric mixer, beat 1 cup of butter in a large fluffy bowl.
Add water, eggs and 1 tsp. sugar and beat again.
Make surr the vodca is still OK. Cry another tup. Turn off mixers.
Chuck in the cup of dried fruitt or something.
Mix on the turner.
If the fried druit gets struck on the beaterers, pry it loose with a drewscriver.
Sample the vodka to check for tonsistancity.
Next, sniff 2 cups of salt. Or something. Who cares? Check the vodka.
Now sniff the lemon juice and strain your nuts.
Add one Table. Spoon.
Of sugar or something. Whatever.
Grease the oven.
Turn the cake ttin 350 degrees.
Don't forget to beat off the turner.
Whip the bowl out the window.
Check the vidka again.
Go to bed.
Who the hell likes fruitcake anyway
I'd love to help, but unfortunatley I have prior commitments monitoring the length of my grass. :Andrew Bleakley:
That is awesome. I sent it to my mom, who actually makes good fruitcake (with rum).
Software Zen:
delete this;