This thread blows
I want it to blow up. Or spawn an alien from inside…
You blow!
Anyways, 171* at the center of the hooter and climbing. :headbang:
Can’t have turkey without homemade stuffing. No details. Sorry. Emerling family recipe. :nono:
Do you deliver?
ground floor, capen, now. GO.
hooter? so its an owl now?
On my way. Don’t leave till I get there.
hooter = breast :zong:
WHY 171!!! FUCK I pull my turkey out at 160 or less, cover with foil and let the shit transfer cook the rest of the way. It is going to get all dried out. REMOVE NOW!!!
Dont make me come over there and eat it on you.
Word? 185* is what the bag said.
Out she comes!!!
all poultry has a service temp of 165. I never go that far as 160 will quickly turn into 165 under some foil during the mandatory 10-20 minute holding period.
This is why Mrs. Fry is the resident cook. Is she in bed or awaiting the turkey as anxiously as I am sure you are?
Please. I don’t let women in my kitchen. She fell asleep on the couch listening to Keith Olbermann.
Sumbitch. I’ll keep that in mind next time. I pulled this one out at 181*. Yes I know I burnt the skin and drippings. I’m cool with that. Gravy will be something I try next time, not tonight. Didn’t bother with foil at all while it cooked. The package said 185, her mom cooked it to 185 on thanksgiving, so I learned something. Next year I’m just going to make a way juicier turkey than her Mom and not tell them my secret. :pimp:
SOO many people never realize this, well said sir. and poultry especially because the as the juices cool, heat will be distributed throughout the rest of the bird ending at that perfect temp without loosing juicey-ness
The secret to a juicy turkey is to brine it!
I have made brined Turkey’s for the past 3 years and have had nothing but the bones left for soup. The turkey cooked regular becomes the meat to put in the soup. It does look delicious… a tin foil hat may have helped your skin, as well as starting it at 450 for the first 30 min, covering it for the remainder @ 325-340, and uncovering for the last 30 at the same low temp, or 400 if it needs more color.
Edit: the only reason I am up is due to my broth simmering, and I should show a picture of that, but it will make some people never eat soup again. LOL it is just a pot of bones and some meat simmering down. Tomorrow I will strain it and add the celery, carrots and onions then reduce by 50% to make a perfect thin and flavorful turkey broth ready to be made into fresh soup.
I want a turkey breast sammich with mayo.
I want you dead but not everyone can have everything they want.
Turkey looks good fry, I’m jealous.
Much less blow now, looks good.
you kiss your mother with that mouth? next time you do tell me how I taste.
OK!
Waiting…
Wow. A “mom” joke. Really showing your intelligence there. Seriously, dead yourself. You are a pathetic waste of life and I some how cannot imagine you are any more productive in real life than you are here. Especially not supporting that hag of a girlfriend.