Reply to Curving turkey before gusts arrive…

Forum Index » Food, Cooking, and Restaurants

Reply to "Curving turkey before gusts arrive…"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]Why does anyone feel the need to “show off” a roast turkey? [/quote]

Some people put a huge amount of effort into getting that perfect, crispy Norman Rockwell “bronzage” on the bird, and want to be appreciated for all their hard work and skill. I mean, you don’t show it in the roasting pan. You put it on a platter with greens and garnishes, maybe with those little paper booties on the ends of the drumsticks.

[/quote]

That’s so stupid. It’s a straightforward process. People act like it’s so hard. I used to think it was a big deal, because my MIL fussed about it so much. An unstuffed bird (the only food-safe way to go) takes about 3.5 hours. Basting is also not something you should do. So you do a dry brine a day or two before, stuff a quartered lemon and a quartered onion up in there, and put the damn bird in the oven. It’s always beautifully bronzed for me, and never dry; I do sometimes tent with foil at the end if the top is getting done faster and the legs need more time. Sometimes I cook it breast side down for two hours, then flip it. Always looks nice.

I truly can’t stand dummies who take photos of restaurant food on vacation, either. Wooooowwwww, a radish cut like a flower? Better save that for posterity.  :roll: [/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics