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GeneralRe: Looking for an article in Delphi Magazine Pin
Sergey Alexandrovich Kryukov10-Mar-16 10:58
mvaSergey Alexandrovich Kryukov10-Mar-16 10:58 
GeneralRe: Looking for an article in Delphi Magazine Pin
User 1106097910-Mar-16 11:25
User 1106097910-Mar-16 11:25 
GeneralIt is really amazing... Pin
Kornfeld Eliyahu Peter25-Nov-15 0:05
professionalKornfeld Eliyahu Peter25-Nov-15 0:05 
GeneralRe: It is really amazing... Pin
HobbyProggy25-Nov-15 1:53
professionalHobbyProggy25-Nov-15 1:53 
GeneralRe: It is really amazing... Pin
Nicholas Marty25-Nov-15 2:16
professionalNicholas Marty25-Nov-15 2:16 
GeneralRe: It is really amazing... Pin
HobbyProggy25-Nov-15 2:27
professionalHobbyProggy25-Nov-15 2:27 
GeneralSo...How you prepare your turkey? Pin
Kornfeld Eliyahu Peter24-Nov-15 22:10
professionalKornfeld Eliyahu Peter24-Nov-15 22:10 
GeneralRe: So...How you prepare your turkey? Pin
BillWoodruff25-Nov-15 1:12
professionalBillWoodruff25-Nov-15 1:12 
Well, Kornfeld, back in the day when Bill had taste-buds, he had a mean southern-style (southern USA, that is) recipe for turning a turkey corpse into a banquet for many.

Assuming you start with a frozen turkey:

0. remove the giblets first (look for the bag in the internal cavity), set aside in the refrigerator to defrost. note how you prepare the giblets is not described here; some people discard the giblets, but that's not the southern way: in the south they'd be turned into turkey gravy.

1. thaw turkey if frozen (how long will depend on weight of bird)

2. rinse with wate, flush internal body cavity, etc. pat dry with kitchen towels.

3. prepare about one quart of stuffing mix:

3.a. about three cups of corn-meal

3.b. one cup chopped celery

3.c. one large can water-chestnuts, chopped

3.d. one cup chives chopped

3.d. small amounts of cardamom, cinnamon ... to taste ... one teaspoon ground black pepper, one-half teaspoon salt

3.e. two tablespoons of baking powder

3.f. one-half cup chopped garlic

3.g. one teaspoon soy-sauce

3.h. one teaspoon vinegar

3.i. one tablespoon sesame oil

3.j. two cups of buttermilk

Melt half-stick of butter, add sesame oil, salt, black-pepper, vinegar, soy-sauce, bring to low heat,

Add garlic, chives, celery, stir and simmer for ten minutes

Combine with corn-meal, buttermilk, baking powder, cardamom, cinnamon, water-chestnuts in bowl

Pat dry the turkey internal cavity with kitchen-towels.

Mix, then insert into turkey internal cavity, wire the drumsticks together the usual way to seal in the stuffing.

Wrap the bird in heavy aluminum foil and put in oven pre-heated to 325F. After one hour, open and baste with your basting mixture (your choice, there;, down in the south that mixture might include a mix of honey and Jack Daniels whisky in which cloves have been sauteed, and a heap of melted butter).

Then raise temperature to 350F, and cook for two-to-four hours more (total cooking time will depend on weight of the turkey). Baste a second, or third time, depending on total cooking time.

See table here for cooking time guidelines: [^].

It is best that you check the internal temperature of the stuffing in the body cavity with a cooking thermometer of the probe type to make sure it reached at least 165F ... for food safety reasons.

Also, imho, best to let the cooked turkey sit for half-an-hour before serving.

cheers, Bill

p.s. of course without fresh whole-cranberries mixed with zest of lemon, or lime, or even some mint leaves, that turkey is going to be a bit less magical.

p.s.p.s. cardamom is not found, to my knowledge, in southern American cooking, but it's a personal favorite of mine. and, water-chestnuts are a non-traditional ingredient that would probably make hillbillies go get their shotguns.

p.s.p.s.p.s. northern Thailand is having a turkey drought because imports from the U.S. were halted because of turkey-flu. getting an imported turkey here, right now, would cost over US $12 per kilo at the current "inflated" rate. as for Thai turkeys: well, better just let them alone to pursue their scraggly, bedraggled, scrawny existence.
«I want to stay as close to the edge as I can without going over. Out on the edge you see all kinds of things you can't see from the center» Kurt Vonnegut.

GeneralRe: So...How you prepare your turkey? Pin
W Balboos, GHB25-Nov-15 1:44
W Balboos, GHB25-Nov-15 1:44 
GeneralRe: So...How you prepare your turkey? Pin
Mike Hankey25-Nov-15 2:36
mveMike Hankey25-Nov-15 2:36 
GeneralRe: So...How you prepare your turkey? Pin
PIEBALDconsult25-Nov-15 2:46
mvePIEBALDconsult25-Nov-15 2:46 
GeneralXKCD OTD Pin
OriginalGriff24-Nov-15 21:51
mveOriginalGriff24-Nov-15 21:51 
GeneralRe: XKCD OTD Pin
HobbyProggy24-Nov-15 22:04
professionalHobbyProggy24-Nov-15 22:04 
GeneralRe: XKCD OTD Pin
OriginalGriff24-Nov-15 22:17
mveOriginalGriff24-Nov-15 22:17 
GeneralRe: XKCD OTD Pin
HobbyProggy24-Nov-15 22:22
professionalHobbyProggy24-Nov-15 22:22 
GeneralRe: XKCD OTD Pin
Nagy Vilmos24-Nov-15 22:29
professionalNagy Vilmos24-Nov-15 22:29 
GeneralRe: XKCD OTD Pin
OriginalGriff24-Nov-15 23:01
mveOriginalGriff24-Nov-15 23:01 
GeneralRe: XKCD OTD Pin
HobbyProggy24-Nov-15 22:32
professionalHobbyProggy24-Nov-15 22:32 
GeneralRe: XKCD OTD Pin
OriginalGriff24-Nov-15 22:39
mveOriginalGriff24-Nov-15 22:39 
GeneralRe: XKCD OTD Pin
HobbyProggy24-Nov-15 22:42
professionalHobbyProggy24-Nov-15 22:42 
GeneralRe: XKCD OTD Pin
Nagy Vilmos24-Nov-15 23:04
professionalNagy Vilmos24-Nov-15 23:04 
GeneralRe: XKCD OTD Pin
OriginalGriff25-Nov-15 0:37
mveOriginalGriff25-Nov-15 0:37 
GeneralRe: XKCD OTD Pin
HobbyProggy25-Nov-15 0:47
professionalHobbyProggy25-Nov-15 0:47 
GeneralRe: XKCD OTD Pin
F. Xaver26-Nov-15 3:03
F. Xaver26-Nov-15 3:03 
GeneralRe: XKCD OTD Pin
Nagy Vilmos24-Nov-15 22:07
professionalNagy Vilmos24-Nov-15 22:07 

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