What's wrong with this Picture ( Turkey )

16 years ago

I don't know what I did wrong ???

Just Baked the Turkey, the Old Fashioned, Traditional Way.

Threw it in a Roasting Pan. Rubbed some oil on the Bird and sprinkled on Spices.

Put a half cup of water in the pan and baked it at 350 Deg.for 4 hrs.to 165 internal temp.

And it came out Perfect.

The Stuffing with Italian Sausage, was delicious too.

No Brining , Salting, Smoking, High Heat or Turkey on a Beer Can.

Can't figure out what I did wrong. Have to try another at Christmas. LOL !!!

My new Cheese Cake was a great hit too !!!

LOU

Sort by:Oldest

Comments (18)

bbstx
16 years ago
YUM
carol_in_california
16 years ago
It really looks great. Glad it was as tasty as it looks.
Related Discussions
Vern's Brown Turkey Pictures
Q
Comments (19)
Well, I finally received a reply from OGW today regarding my email questioning whether this tree was possibly mis-labeled: "We apologize for the delay and want to thank you for the pictures. The pictures of the Fig you sent look exactly like our VernÂs Brown Turkey Figs grown here at our nursery. I went and looked at three different VernÂs out in our orchard this morning. The fruit on ours are still green at this time and probably will not mature this year due to our climate. As you note the fruit on your fig still looks unripe at this time and itÂs best to pull them off, since you received it this spring and itÂs only one year old, to help itÂs roots better establish over winter. You should see some fruit mature and ripen for you next fall so we ask at this time you keep an eye on it and continue to give it the same care. Please keep us posted since we do guarantee our stock to be true to name. If you have any questions please let me know." This from them along with others here have me thinking that it's labeled properly, but it surely doesn't say "Brown Turkey" when I look at it. That may be a good thing!
...See More
Turkey, Turkey, Turkey -----------
Q
Comments (38)
Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.
...See More
What’s wrong with this picture?
Q
Comments (16)
Yes, after flipping it, I’d definitely move the light up. I like the tile, it’s unique. Just for fun, I finger-painted your mirror black to see how it’d look: But I like the chrome ... as mentioned, it ties in with other surfaces. It’s a very nice bathroom. I do think raising the light will make a big difference in proportions feeling ‘off’. After that, I’d just live with it as is for a while and see if you want to make any changes at that point (round mirror, etc). Distance examples:
...See More
What’s wrong here picture or table?
Q
Comments (11)
You might consider dark red wine or burgundy for a color within at least one throw pillow to add color to the room. https://www.amazon.com/HWY-50-Rectangular-Comfortable-Pillowcases/dp/B07JC8W9SR https://www.zazzle.com/burgundy+pillows https://www.amazon.com/HWY-50-Decorative-Pillows-Comfortable/dp/B07JBJ8H2J/ref=sr_1_1_sspa?dchild=1&keywords=Burgundy+Pillows&qid=1619831875&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEySTlQVUZLS0JFM0NSJmVuY3J5cHRlZElkPUEwODgzMDgyMlBSNU5STjZQSEo1NCZlbmNyeXB0ZWRBZElkPUEwNzA0MzQzTkFTWjZDVUk1Rk4zJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ== https://www.pinterest.com/pin/786230047432932216/
...See More
ruthanna_gw
16 years ago
That is one luscious looking turkey, Lou.
Terri_PacNW
16 years ago
You braggart! lol
canarybird01
16 years ago
That's just the way I like to do a turkey too Hawk!

Yours looks perfect.

SharonCb
kframe19
16 years ago
What's wrong with it?

Well, let me tell you...

1. It's not in front of me.

2. I can't smell it.

3. I can't taste it.

4. I have to look at it.

5. I desire it.

6. I now have to go fight the black Friday crowds to find a small turkey so that I can roast one (Mom and I ate at a restaurant yesterday).

That's what's wrong with your turkey. :-)

Looks absolutely fantastic!
mitchdesj
16 years ago
I guess all methods become valid when the result is excellent: I'd love to see a side-by-side turkey cookoff with same producer bird and 4 different methods of cooking.
First a visual judging, then a blind tasting. Just for fun.

Heck, I use a cookin bag and my turkeys are scrumptious.
I will try brining and high heat another time soon.

Hawk, that bird looks great !
loagiehoagie
16 years ago
Looks good to me! I have a small turkey ready to roast later today. Hope it turns out looking like Lou's!

Duane
Rusty
16 years ago
Kframe19 hit the nail on the head.

Sometimes the "Old Fashuned" way is the best.

That doesn't mean the newer ways are not good.
At times one might like the changes.

But there is much to be said for the old fashioned and traditional.

Looks great, Lou, did you save me a drumstick?

Rusty
pkramer60
16 years ago
Michaeland Rusty said it all. Tried and true is always the best.
readinglady
16 years ago
That turkey does look delicious. I'm all for whatever method works best for you. I don't see any of the methods mentioned as "new-fangled" except to the individual cook. Brining and salting are 100's of years old.

For us brining is the "tried and true" but I grew up with Lou's method, which is also fine.

Personally, if we're fortunate enough to have a solid roof over our heads and food on the table, that's all that matters.

Carol
hawk307
Original Author
16 years ago
Hi everyone : I'd like to oblige all of you.
Carol:
you are right, that's all that matters.
And of course friends and relatives to share the Food.
I just like to make waves sometimes.

Tried all the other ways but I'm back to Traditional .
Hope you all had a Happy Thanksgiving.
Lou
dcarch7 d c f l a s h 7 @ y a h o o . c o m
16 years ago
Lou,

Your recipe using vanilla ice cream to stuff the turkey didnÂt work very well for me.

dcarch :-)
annie1992
16 years ago
LOL, dcarch.

I agree, whatever works best for you is the best way for you to do a turkey.

I don't like the commercially available birds as a general rule and I like the ones I get from the local Amish community. I like them brined, that's the best way for me, and I always use the Nesco roaster because I get a nice moist bird and I don't care at all about the brown skin because I peel it all off and feed it to the dogs.

Other people like other methods and that's fine too, but I don't insist that my way is the only way or the best way. Everyone does it the way that works best for them.

Annie
annie1971
16 years ago
Lou: I salted and peppered and put it into the oven (I used a temp probe into the thigh to 170). Took it out and let it sit for 30 minutes and made the most delicious gravy! Probably not a secret, but new to me, a splash of balsamic vinegar just before serving. The best gravy yet. I don't think you can go wrong with the basics and a splash extra.
Annie1971
loagiehoagie
16 years ago
I used the basic recipe Lou used yesterday. Just oiled, salt and pepper and a shake or two of some other seasoning I had ....in the oven for 2.45 hours at 325 and it came out as moist as I have ever had. Much moister than my sister's bird that she brined. But to be fair, I don't know at what temp and for how long she cooked it. Sometimes a bit overcooked will make a huge difference in the final result.

Off to make myself a sandwich for lunch!

Duane
readinglady
16 years ago
Also the type of turkey makes a big difference - say a heritage turkey like an Oregon Gray, Kentucky Red or Jersey Buff as opposed to the Broad-Breasted White that has cornered the market. The variety is as big a factor as the method.

Maybe we're talking apples and oranges. Here it's actually difficult to find a Broad-Breasted White that hasn't already been injected with a basting solution (think Butterball or those Norbest Tender-Timer turkeys). You have to really overcook that sort of turkey to get a dry one.

Carol
hawk307
Original Author
16 years ago
Carol:
You always talk sensible !!!
I guess it's good, because we get a wealth of Info !

BUT, I dare you to:
Tell me a Thanksgiving joke, LOL !!!

Happy Thanksgiving weekend.
Lou

What's wrong with this Picture ( Turkey )

Comments (18)

bbstx

carol_in_california

Related Discussions

ruthanna_gw

Terri_PacNW

canarybird01

kframe19

mitchdesj

loagiehoagie

Rusty

pkramer60

readinglady

hawk307
Original Author

dcarch7 d c f l a s h 7 @ y a h o o . c o m

annie1992

annie1971

loagiehoagie

readinglady

hawk307
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

What's wrong with this Picture ( Turkey )

Comments (18)

Related Discussions

hawk307Original Author

hawk307Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

hawk307
Original Author

hawk307
Original Author