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<blockquote data-quote="Marilynne" data-source="post: 90032" data-attributes="member: 10234">TURKEY&nbsp; &nbsp; &nbsp; &nbsp; WITH <a href="http://www.petuniapress.com/popcorn.htm#WARNING:" target="_blank"> POPCORN STUFFING*</a>&nbsp; &nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/turkey_man-cook.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />Sooner or later every domestic chef has to cook the holiday turkey.&nbsp; &nbsp; &nbsp; &nbsp; Hopefully this will make the formidable task somewhat easier. Since the&nbsp; &nbsp; &nbsp; &nbsp; turkey probably will be frozen, it is important to remember that for roasting, the&nbsp; &nbsp; &nbsp; &nbsp; bird must be completely thawed. This procedure will take several hours,&nbsp; &nbsp; &nbsp; &nbsp; and in the case of very large birds, up to two days.&nbsp; &nbsp; &nbsp;&nbsp; Well in advance of cooking the turkey, you should make sure that you&nbsp; &nbsp; &nbsp; &nbsp; have a roasting dish large enough to fit the bird in; also remember that&nbsp; &nbsp; &nbsp; &nbsp; there should be room for roasting the vegetables, and, of course, that&nbsp; &nbsp; &nbsp; &nbsp; your oven must be large enough. <img src="http://www.petuniapress.com/graphics/turkey_microwave.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> Get up early in the morning and allow up&nbsp; &nbsp; &nbsp; &nbsp; to 5-6 hours roasting time for a large turkey, including 1-1/2 hours for&nbsp; &nbsp; &nbsp; &nbsp; the vegetables. &nbsp; &nbsp; &nbsp;&nbsp; To stuff the turkey — it is recommended that you have stale bread for&nbsp; &nbsp; &nbsp; &nbsp; the stuffing. This can be covered over for several days and made into&nbsp; &nbsp; &nbsp; &nbsp; crumbs in readiness, thus saving precious time on the holiday. It is not&nbsp; &nbsp; &nbsp; &nbsp; recommended that the bird should be stuffed the night before and kept in&nbsp; &nbsp; &nbsp; &nbsp; the refrigerator. It is best that if the stuffing is made earlier, it be&nbsp; &nbsp; &nbsp; &nbsp; refrigerated and kept separate from the bird. &nbsp; &nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/i_turkey.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />Stuff the bird early on the morning of the feast.. Remove the giblets&nbsp; &nbsp; &nbsp; &nbsp; and neck from the thawed bird and put in a saucepan with water to cover, a&nbsp; &nbsp; &nbsp; &nbsp; bay leaf, peppercorns and salt. Simmer for at least 1 hour. The stock can&nbsp; &nbsp; &nbsp; &nbsp; then be strained and used for gravy and if liked, the giblets can be&nbsp; &nbsp; &nbsp; &nbsp; chopped and added to the gravy.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/popcorn-bowl2.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />&nbsp; &nbsp; &nbsp;&nbsp; <a href="http://www.petuniapress.com/popcorn.htm#WARNING:" target="_blank">Popcorn&nbsp; &nbsp; &nbsp; &nbsp; Stuffing</a>&nbsp; &nbsp; &nbsp;&nbsp; 
&nbsp; &nbsp; &nbsp; &nbsp; (sufficient for a 6-pound bird) 

3 cups soft bread&nbsp; &nbsp; &nbsp; &nbsp; crumbs 
 1 teaspoon fresh thyme leaves 
 2 onions chopped&nbsp; &nbsp; &nbsp; &nbsp; finely 
 1 teaspoon salt 
 3 tablespoons chopped parsley&nbsp; &nbsp; &nbsp; &nbsp; 
 1/4 teaspoon pepper 
 1 tablespoon chopped fresh&nbsp; &nbsp; &nbsp; &nbsp; sage&nbsp; 
2 eggs 
 3 sausages 
1 cup popping corn&nbsp; &nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/i_turkey.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />Put the bread crumbs into a mixing bowl with the onion.&nbsp; &nbsp; &nbsp; &nbsp; (Coarse onion will not cook, so cut it finely). Add the chopped herbs,&nbsp; &nbsp; &nbsp; &nbsp; salt and pepper, then stir in the eggs until all is lightly bound&nbsp; &nbsp; &nbsp; &nbsp; together. Use this to fill the cavity of the bird, allowing sufficient&nbsp; &nbsp; &nbsp; &nbsp; room for the popping corn to be packed in last. Use the sausages to fill&nbsp; &nbsp; &nbsp; &nbsp; the neck cavity of the bird. Do not pack the stuffing in hard. Use small&nbsp; &nbsp; &nbsp; &nbsp; skewers to secure the skin of the bird over the stuffing.&nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/i_turkey.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />To roast the bird: Place the bird in a greased baking dish and&nbsp; &nbsp; &nbsp; &nbsp; pour a small quantity of melted butter over the top of the bird and cover&nbsp; &nbsp; &nbsp; &nbsp; with foil (allow sufficient air gaps). Baste frequently as this helps&nbsp; &nbsp; &nbsp; &nbsp; develop an even glossy golden brown skin.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; How to determine if the turkey is&nbsp; &nbsp; &nbsp;&nbsp; cooked&nbsp; &nbsp;&nbsp; <img src="http://www.petuniapress.com/graphics/turkey_cooked.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />
<ul>
<li data-xf-list-type="ul">Skin will be a golden&nbsp; &nbsp; &nbsp; &nbsp; brown colour</li>
<li data-xf-list-type="ul">Temperature button (thermometer) will have popped</li>
<li data-xf-list-type="ul">Backside of the&nbsp; &nbsp; &nbsp; &nbsp; bird will have been blown open</li>
<li data-xf-list-type="ul">Skewers will be protruding from the&nbsp; &nbsp; &nbsp; &nbsp; wall opposite the oven </li>
<li data-xf-list-type="ul">Oven door will be lying on the kitchen floor</li>
</ul>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; WARNING: This is a Joke —&nbsp; &nbsp; &nbsp;&nbsp; 
&nbsp; &nbsp; &nbsp; <img src="http://www.petuniapress.com/graphics/accident.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Do Not Try This<img src="http://www.petuniapress.com/graphics/i_turkey.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /> Recipe at Home&nbsp; &nbsp; &nbsp;&nbsp; 
&nbsp; &nbsp; &nbsp; <img src="http://www.petuniapress.com/graphics/firetruck.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" /><img src="http://www.petuniapress.com/graphics/ambulance.gif" alt="" class="fr-fic fr-dii fr-draggable " style="" />&nbsp; &nbsp; &nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; 
&nbsp; &nbsp; &nbsp;&nbsp; </blockquote>

[QUOTE="Marilynne, post: 90032, member: 10234"] [CENTER][FONT=Abadi MT Condensed Extra Bold][SIZE=6]TURKEY WITH [URL="http://www.petuniapress.com/popcorn.htm#WARNING:"] POPCORN STUFFING*[/URL][/SIZE][/FONT][/CENTER] [IMG]http://www.petuniapress.com/graphics/turkey_man-cook.gif[/IMG][FONT=Comic Sans MS]Sooner or later every domestic chef has to cook the holiday turkey. Hopefully this will make the formidable task somewhat easier. Since the turkey probably will be frozen, it is important to remember that for roasting, the bird must be completely thawed. This procedure will take several hours, and in the case of very large birds, up to two days.[/FONT] [FONT=Comic Sans MS]Well in advance of cooking the turkey, you should make sure that you have a roasting dish large enough to fit the bird in; also remember that there should be room for roasting the vegetables, and, of course, that your oven must be large enough. [IMG]http://www.petuniapress.com/graphics/turkey_microwave.gif[/IMG] Get up early in the morning and allow up to 5-6 hours roasting time for a large turkey, including 1-1/2 hours for the vegetables. [/FONT] [FONT=Comic Sans MS]To stuff the turkey — it is recommended that you have stale bread for the stuffing. This can be covered over for several days and made into crumbs in readiness, thus saving precious time on the holiday. It is not recommended that the bird should be stuffed the night before and kept in the refrigerator. It is best that if the stuffing is made earlier, it be refrigerated and kept separate from the bird. [/FONT] [FONT=Comic Sans MS][IMG]http://www.petuniapress.com/graphics/i_turkey.gif[/IMG]Stuff the bird early on the morning of the feast.. Remove the giblets and neck from the thawed bird and put in a saucepan with water to cover, a bay leaf, peppercorns and salt. Simmer for at least 1 hour. The stock can then be strained and used for gravy and if liked, the giblets can be chopped and added to the gravy.[/FONT] [CENTER][FONT=Comic Sans MS][IMG]http://www.petuniapress.com/graphics/popcorn-bowl2.gif[/IMG][/FONT][/CENTER] [CENTER][FONT=Abadi MT Condensed Extra Bold][SIZE=6][URL="http://www.petuniapress.com/popcorn.htm#WARNING:"]Popcorn Stuffing[/URL][/SIZE][/FONT][FONT=Comic Sans MS][SIZE=5] [/SIZE] (sufficient for a 6-pound bird) 3 cups soft bread crumbs 1 teaspoon fresh thyme leaves 2 onions chopped finely 1 teaspoon salt 3 tablespoons chopped parsley 1/4 teaspoon pepper 1 tablespoon chopped fresh sage 2 eggs 3 sausages 1 cup popping corn[/FONT][/CENTER] [FONT=Comic Sans MS] [IMG]http://www.petuniapress.com/graphics/i_turkey.gif[/IMG]Put the bread crumbs into a mixing bowl with the onion. (Coarse onion will not cook, so cut it finely). Add the chopped herbs, salt and pepper, then stir in the eggs until all is lightly bound together. Use this to fill the cavity of the bird, allowing sufficient room for the popping corn to be packed in last. Use the sausages to fill the neck cavity of the bird. Do not pack the stuffing in hard. Use small skewers to secure the skin of the bird over the stuffing.[/FONT] [FONT=Comic Sans MS][IMG]http://www.petuniapress.com/graphics/i_turkey.gif[/IMG]To roast the bird: Place the bird in a greased baking dish and pour a small quantity of melted butter over the top of the bird and cover with foil (allow sufficient air gaps). Baste frequently as this helps develop an even glossy golden brown skin.[/FONT] [CENTER][FONT=Comic Sans MS] [/FONT][FONT=Abadi MT Condensed Extra Bold][SIZE=5]How to determine if the turkey is cooked[/SIZE][/FONT][/CENTER] [CENTER][FONT=Comic Sans MS] [IMG]http://www.petuniapress.com/graphics/turkey_cooked.gif[/IMG][/FONT][/CENTER] [LIST] [*][FONT=Comic Sans MS]Skin will be a golden brown colour[/FONT] [*][FONT=Comic Sans MS]Temperature button (thermometer) will have popped[/FONT] [*][FONT=Comic Sans MS]Backside of the bird will have been blown open[/FONT] [*][FONT=Comic Sans MS]Skewers will be protruding from the wall opposite the oven [/FONT] [*][FONT=Comic Sans MS]Oven door will be lying on the kitchen floor[/FONT] [/LIST] [CENTER][FONT=Abadi MT Condensed Extra Bold][SIZE=6]WARNING: This is a Joke —[/SIZE][/FONT][FONT=Abadi MT Condensed Extra Bold][SIZE=6] [/SIZE][/FONT][IMG]http://www.petuniapress.com/graphics/accident.gif[/IMG][/CENTER] [CENTER][FONT=Abadi MT Condensed Extra Bold][SIZE=5] [/SIZE][/FONT][FONT=Abadi MT Condensed Extra Bold][SIZE=5] [/SIZE][/FONT][SIZE=5][FONT=Abadi MT Condensed Extra Bold]Do Not Try This[/FONT][/SIZE][FONT=Comic Sans MS][IMG]http://www.petuniapress.com/graphics/i_turkey.gif[/IMG][/FONT][SIZE=5][FONT=Abadi MT Condensed Extra Bold] Recipe at Home[/FONT] [IMG]http://www.petuniapress.com/graphics/firetruck.gif[/IMG][IMG]http://www.petuniapress.com/graphics/ambulance.gif[/IMG] [/SIZE] [/CENTER][SIZE=5] [/SIZE] [/QUOTE]

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