iDRY Vacuum Kilns

Sponsors:

150 Year Old Family Turkey Recipe.

Started by Chris Burchfield, November 22, 2012, 11:22:01 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

Chris Burchfield

Carried down from my mother's side.

Clean the bird well.  Separate the skin from the meat.  This includes the breast, back, legs and thighs.  Salt, black pepper and three table spoons crushed red pepper for a 20 lb. bird.  I shave two blocks of salt pork and dice 5 - 6 good size sweet onions.  Work the seasoning, saltpork and onion under the skin, in the cavity and the rest around the bird in the roasting pan.  Fill the pan 1/4 to 1/3 with water and roast @ 325 till done.  My 20 lb. bird will take five hours.  When done, I set mine out to cool so I can carve it and separate the dark and white meats returning them to the drippings in the pan.  We serve the drippings/gravy over rice and buttermilk biscuits.  Sometimes over cornbread dressing.  Then you have all the rest of the sides for Thanksgiving.  We have an oncor of the meal at Christmas.
Woodmizer LT40SH W/Command Control; 51HP Cat, Memphis TN.

Jeff

Its a shame you finally had to eat your 150 year old turkey after all that time living with your family. Must have been a tough old bird to make it this long. ;)
Just call me the midget doctor.
Forestry Forum Founder and Chief Cook and Bottle Washer.

Commercial circle sawmill sawyer in a past life for 25yrs.
Ezekiel 22:30

Chris Burchfield

 :D recipe, thank you Jeff and a good turkey day to you too!  ;)
Woodmizer LT40SH W/Command Control; 51HP Cat, Memphis TN.

Don_Papenburg

Some peoples kids!!  and to think he started this here forum  :D
Frick saw mill  '58   820 John Deere power. Diamond T trucks

Thank You Sponsors!