REVscene Automotive Forum - View Single Post - Where are you buying your Turkey this year?

godwin · 12-19-2009, 04:51 AM

For a simple receipe:

1. Get a huge stock pot that fits your turkey
2. 5 spice, bay leave, salt, cinnamon, sugar, pepper, clove, anise (basically any spice you have in your cupboard), grind them all up.
3. Okanagan Apple cider (you probably need 3 pop sized bottles).. from the glog shop.
4. Oranges
5. Turkey bag (available from Ming Wu).

1. Cook the cider and spice so it is all dissolved.. (leave some of the spices for final seasoning)
2. Stuff the interior with oranges
3. Fill the bag with turkey, cider and ice (to be marinate for 48 hours). Put some ice in the cavity first, before pouring the warm cider in.
4. Pat the turkey dry. use the spice to finish the interior (this absorbs the moisture in the inside cavity to make it crisp).
5. Once dry, fill the cavity with stuffing, the one JD sells is really good.. and one pack is more than enough. I mix some cognac fused dry cranberries in for extra festive touch.
6. Cook at 350C-450C (turn on high temp, and lower temperature as you go). Use a wired oven thermoeter digital one is about 10 bucks at Superstore.
7. Leftover bones can be used made into soup stock etc.

12-19-2009, 04:51 AM	#5
godwin 2x Variable Nockenwellen Steuerung Join Date: Oct 2002 Location: N49.2 W122.1 Posts: 6,176 Thanked 1,174 Times in 704 Posts Failed 67 Times in 51 Posts	For a simple receipe: 1. Get a huge stock pot that fits your turkey 2. 5 spice, bay leave, salt, cinnamon, sugar, pepper, clove, anise (basically any spice you have in your cupboard), grind them all up. 3. Okanagan Apple cider (you probably need 3 pop sized bottles).. from the glog shop. 4. Oranges 5. Turkey bag (available from Ming Wu). 1. Cook the cider and spice so it is all dissolved.. (leave some of the spices for final seasoning) 2. Stuff the interior with oranges 3. Fill the bag with turkey, cider and ice (to be marinate for 48 hours). Put some ice in the cavity first, before pouring the warm cider in. 4. Pat the turkey dry. use the spice to finish the interior (this absorbs the moisture in the inside cavity to make it crisp). 5. Once dry, fill the cavity with stuffing, the one JD sells is really good.. and one pack is more than enough. I mix some cognac fused dry cranberries in for extra festive touch. 6. Cook at 350C-450C (turn on high temp, and lower temperature as you go). Use a wired oven thermoeter digital one is about 10 bucks at Superstore. 7. Leftover bones can be used made into soup stock etc. Last edited by godwin; 12-19-2009 at 06:13 AM.