I don't know how YOU do it...

NickPapageorgio · 12-24-2004

Ok I don't know if this is the wackiest Turkey recipe ever but here you go. This is how WE do it. I think this came from my great great grandmother but it may go back even further in my family.

When you go to cook your bird, clean it up the regular way. We always cook no less than a 30 pound bird but you can adjust the ingredients to the correct sizes.

Buy 2 pounds of pork sausage with SAGE seasoning. The Sage is the key. Cover the entire top of the turkey with one pound of the sausage in a layer about 1/4 to 1/2" thick. Try and imagine you are creating an "umbrella" over the turkey with the sausage. Now take about 1/2 of the other pound you have and make a big ball. Now stuff it inside the cavity. Take any remaining sausage and plug any holes in the "umbrella" so that you have a good seal over the bird.

The juices from the turkey don't have a chance to evaporate due to the placement of the "sausage shield". Cook covered on 200 degrees for 9 hours. Turn it up to 300 and cook still covered for 3 more hours. Take the sausage off the top and cook uncovered an additional 45 minutes - 1 hour for browning.

Well, that's how we do it around here. Try it sometime and I promise you will have one of the best turkeys you have ever cooked.

Newton · 12-24-2004

There is one in the oven now, 32lbs, looks like a small child trussed up and covered. Sage and onion stuffing forced under all the skin, butter smeared over the skin .. 20 mins per lb .. the smell is amazing.

The pork and sage from your great great grandmothers recipe is to keep the skin moist and protect it, whilst infusing it with the sausage fat and sage, which will give it a delightful taste. Just dont eat the sausages if they are anything like the English ones

Fuck I love Christmas ...

NickPapageorgio · 12-24-2004

Quote:

Originally posted by Newton - XXXAmigoz@Dec 24 2004, 10:21 AM
There is one in the oven now, 32lbs, looks like a small child trussed up and covered. Sage and onion stuffing forced under all the skin, butter smeared over the skin .. 20 mins per lb .. the smell is amazing.

The pork and sage from your great great grandmothers recipe is to keep the skin moist and protect it, whilst infusing it with the sausage fat and sage, which will give it a delightful taste. Just dont eat the sausages if they are anything like the English ones

Fuck I love Christmas ...

See this sausage is great to eat. When you pull it off for the last hour, it's like a turkey preview to eat it. It's one of the best parts of Thanksgiving/Xmas around here. Right up there with the airing of greivances and feats of strength.

pushpills · 12-24-2004

sounds tasty, fedex me some, i dont think we are havin turkey this year. we're doin it at my dads house and he and his wife dont really cook, prolly a boston market kinda christmas. I forgot to volunteer to make a turkey.

Pornwolf · 12-24-2004

Sounds good but in our family we are hooked on the fried turkey! Nothing beats fried turkey with an injection of seasoning!!!!

JoesHO · 12-24-2004

Quote:

Originally posted by Pornwolf@Dec 24 2004, 11:08 AM
Sounds good but in our family we are hooked on the fried turkey! Nothing beats fried turkey with an injection of seasoning!!!!

I always been scared to try that, I am afraid of catching on fire LOL

grimm · 12-25-2004

i lucked in on finding someone who does fried turkey dinners for xmas, turkey,mased potatoes, crwfish stuffing and green bean casserol for like 50 bucks.

Buti still usually cook my own dinner (this year the exception due to injury). last year i cooked chateubrion (sp?) he year before i made the new orleans classic, the Turkduckin. was awesome, a chicken inside a duck inside a turkey, with an inch layer of stuffing between each bird. completely boneless. VERY tasty, adn so much food you dont have to mak anything else but a good botle of wine at the table

all the triptophene put everyone to sleep fr hours

that was fun.

grimm · 12-25-2004

thats turduckin, its time for a new keyboard

12-24-2004	#1
NickPapageorgio Members Join Date: Jul 2004 Posts: 843	Ok I don't know if this is the wackiest Turkey recipe ever but here you go. This is how WE do it. I think this came from my great great grandmother but it may go back even further in my family. When you go to cook your bird, clean it up the regular way. We always cook no less than a 30 pound bird but you can adjust the ingredients to the correct sizes. Buy 2 pounds of pork sausage with SAGE seasoning. The Sage is the key. Cover the entire top of the turkey with one pound of the sausage in a layer about 1/4 to 1/2" thick. Try and imagine you are creating an "umbrella" over the turkey with the sausage. Now take about 1/2 of the other pound you have and make a big ball. Now stuff it inside the cavity. Take any remaining sausage and plug any holes in the "umbrella" so that you have a good seal over the bird. The juices from the turkey don't have a chance to evaporate due to the placement of the "sausage shield". Cook covered on 200 degrees for 9 hours. Turn it up to 300 and cook still covered for 3 more hours. Take the sausage off the top and cook uncovered an additional 45 minutes - 1 hour for browning. Well, that's how we do it around here. Try it sometime and I promise you will have one of the best turkeys you have ever cooked. __________________ www.lotzadollars.com

12-24-2004	#2
Newton It's always business, never personal! The POWER of radio Oprano Radio Join Date: Aug 2004 Location: On a golf course Posts: 4,916	There is one in the oven now, 32lbs, looks like a small child trussed up and covered. Sage and onion stuffing forced under all the skin, butter smeared over the skin .. 20 mins per lb .. the smell is amazing. The pork and sage from your great great grandmothers recipe is to keep the skin moist and protect it, whilst infusing it with the sausage fat and sage, which will give it a delightful taste. Just dont eat the sausages if they are anything like the English ones Fuck I love Christmas ... __________________ Poser Bush in a mix-up over his hi-tech gizmo - ICLOD

12-24-2004	#4
pushpills ¯¯¯¯¯¯¯¯¯¯¯ The global leader in pay-per-view AEBN Join Date: Jan 2004 Location: chicago Posts: 3,460	sounds tasty, fedex me some, i dont think we are havin turkey this year. we're doin it at my dads house and he and his wife dont really cook, prolly a boston market kinda christmas. I forgot to volunteer to make a turkey. __________________ ...Almighty Content - Free feeds for your members area!... The internet is a great way to get on the net. -Bob Dole ...Remote Thumbs - Make your TGP work for you!...

12-25-2004	#7
grimm Cramming 3 people in a Room to Attend Show Stop Lurking and start posting! Register now! Join Date: Dec 2002 Location: New Orleans, LA Posts: 5,306	i lucked in on finding someone who does fried turkey dinners for xmas, turkey,mased potatoes, crwfish stuffing and green bean casserol for like 50 bucks. Buti still usually cook my own dinner (this year the exception due to injury). last year i cooked chateubrion (sp?) he year before i made the new orleans classic, the Turkduckin. was awesome, a chicken inside a duck inside a turkey, with an inch layer of stuffing between each bird. completely boneless. VERY tasty, adn so much food you dont have to mak anything else but a good botle of wine at the table all the triptophene put everyone to sleep fr hours that was fun. __________________ Think horses, not zebras.

12-25-2004	#8
grimm Cramming 3 people in a Room to Attend Show Stop Lurking and start posting! Register now! Join Date: Dec 2002 Location: New Orleans, LA Posts: 5,306	thats turduckin, its time for a new keyboard __________________ Think horses, not zebras.

12-24-2004	#5
Pornwolf Members Join Date: Jan 2003 Posts: 165	Sounds good but in our family we are hooked on the fried turkey! Nothing beats fried turkey with an injection of seasoning!!!!