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Damsel in dis Dress wrote:
> > turkey? > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > size for two people. > > Carol > -- > "Years ago my mother used to say to me... She'd say, > 'In this world Elwood, you must be oh-so smart or oh-so pleasant.' > Well, for years I was smart.... I recommend pleasant. You may quote me." > > *James Stewart* in the 1950 movie, _Harvey_ I always get a 20-pounder. Even if it's just me. Then I have food for a month. Even with company - I've had up to 13 people for Tday - I have lots of leftovers - enough for weeks. I used to always make turkey noodle soup, with homemade noodles, with the carcass after I had removed all the good meat for various other uses. However last year for some reason I got sick of my turkey noodle soup pretty fast. This year I'm going to make a turkey chowder from a recipe I found in one of my New England cookbooks (I think it was put out by Yankee Magazine). It will be something different for a change. Sounds really yummy. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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Melba's Jammin' wrote:
> In article >, > (PENMART01) wrote: > > Hmm, the butterball website calculates 1 1/2 pounds per person. > > http://tinyurl.com/5welz > > You must've put in for leftovers. :-) I'd chosen no leftovers and > got a 1# per person calculation, regardless of how many people to > fee. I've got to budget for Thanksgiving leftovers. Riots might ensue otherwise. Brian |
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Melba's Jammin' wrote:
> In article >, > (PENMART01) wrote: > > Hmm, the butterball website calculates 1 1/2 pounds per person. > > http://tinyurl.com/5welz > > You must've put in for leftovers. :-) I'd chosen no leftovers and > got a 1# per person calculation, regardless of how many people to > fee. I've got to budget for Thanksgiving leftovers. Riots might ensue otherwise. Brian |
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Melba's Jammin' wrote:
> In article >, > (PENMART01) wrote: > > Hmm, the butterball website calculates 1 1/2 pounds per person. > > http://tinyurl.com/5welz > > You must've put in for leftovers. :-) I'd chosen no leftovers and > got a 1# per person calculation, regardless of how many people to > fee. I've got to budget for Thanksgiving leftovers. Riots might ensue otherwise. Brian |
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Default User wrote:
> I've got to budget for Thanksgiving leftovers. Riots might ensue > otherwise. (laugh) I was reminded again this year by my bil about the leftover turkey sandwish fiasco of some time back. Yeah, you gotta have enough leftovers at least for the next day. nancy |
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Default User wrote:
> I've got to budget for Thanksgiving leftovers. Riots might ensue > otherwise. (laugh) I was reminded again this year by my bil about the leftover turkey sandwish fiasco of some time back. Yeah, you gotta have enough leftovers at least for the next day. nancy |
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Default User wrote:
> I've got to budget for Thanksgiving leftovers. Riots might ensue > otherwise. (laugh) I was reminded again this year by my bil about the leftover turkey sandwish fiasco of some time back. Yeah, you gotta have enough leftovers at least for the next day. nancy |
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Dave Smith wrote:
> > Nancy Young wrote: > That is a good thought. Personally, I don't think there is enough dark meat on a > turkey. My wife was delighted to have turkey dinners in my parents house because, > like me, she loves dark meat, and everyone else prefers breast meat. Her family > was the exact opposite, with most people preferring the dark meat. Hey, you married into a smart family! (smile) > I suppose that since turkey has become a traditional feast meal, you do want to > make sure that you have lots. And then there are the leftovers. Most people seem to > like them more than I do. I am good for turkey once every few months, one meal with > it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. > After that, I am fed up with turkey and don't want to even see one for a few > months. I'm with you, alright already with the turkey. > I guess I should also account for messing up the carving :-) That's where I fall > down on turkey presentation. I can do the stuffing, put the bird into the oven and > cook it to perfection, take it out and and let it sit while I make the stuffing. > But for the life of me I cannot carve a turkey, or a chicken, without making a mess > of it. Sounds great to me. I don't really care for a neat presentation. This way you save me work at the table! Shred it up! > As for the bag of mystery meat.... I do not make giblet gravy. I used to give them > to the dogs and cats. The current dogs do not get turkey in any way shape or form > due to one of them having had a horrendous accident on our kitchen flour after > eating turkey. If someone is taking the carcass to make turkey soup (not my > favourite) they get the neck too. Oh man, pet accidents make me ill. If I had just eaten, I will cover it with a towel until I can control my gut. Pathetic, I know. I have enough trouble keeping my food down as it is. At any rate, if you just put the white meat and the dark meat on separate sides of the platter, I really don't care if the slices are neat and tv worthy. I'm gonna shred it anyway. nancy |
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Dave Smith wrote:
> > Nancy Young wrote: > That is a good thought. Personally, I don't think there is enough dark meat on a > turkey. My wife was delighted to have turkey dinners in my parents house because, > like me, she loves dark meat, and everyone else prefers breast meat. Her family > was the exact opposite, with most people preferring the dark meat. Hey, you married into a smart family! (smile) > I suppose that since turkey has become a traditional feast meal, you do want to > make sure that you have lots. And then there are the leftovers. Most people seem to > like them more than I do. I am good for turkey once every few months, one meal with > it re heated with gravy or in Turkey Divine, and then one or turkey sandwiches. > After that, I am fed up with turkey and don't want to even see one for a few > months. I'm with you, alright already with the turkey. > I guess I should also account for messing up the carving :-) That's where I fall > down on turkey presentation. I can do the stuffing, put the bird into the oven and > cook it to perfection, take it out and and let it sit while I make the stuffing. > But for the life of me I cannot carve a turkey, or a chicken, without making a mess > of it. Sounds great to me. I don't really care for a neat presentation. This way you save me work at the table! Shred it up! > As for the bag of mystery meat.... I do not make giblet gravy. I used to give them > to the dogs and cats. The current dogs do not get turkey in any way shape or form > due to one of them having had a horrendous accident on our kitchen flour after > eating turkey. If someone is taking the carcass to make turkey soup (not my > favourite) they get the neck too. Oh man, pet accidents make me ill. If I had just eaten, I will cover it with a towel until I can control my gut. Pathetic, I know. I have enough trouble keeping my food down as it is. At any rate, if you just put the white meat and the dark meat on separate sides of the platter, I really don't care if the slices are neat and tv worthy. I'm gonna shred it anyway. nancy |
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In article > ,
Dog3 <dognospam@adjfkdla;not> wrote: > Damsel in dis Dress > > : > > > > > turkey? > > > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > > size for two people. > > > > Carol > > Mine is 12 pounds. I think it will be enough. for the 2 of us. > > Michael I have 19 people coming and a 30lb turkey. I hope it is enough. J. |
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In article > ,
Dog3 <dognospam@adjfkdla;not> wrote: > Damsel in dis Dress > > : > > > > > turkey? > > > > Ours weighs in at just under 14 pounds. I have NO clue if that's a good > > size for two people. > > > > Carol > > Mine is 12 pounds. I think it will be enough. for the 2 of us. > > Michael I have 19 people coming and a 30lb turkey. I hope it is enough. J. |
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24 lb.Butterball and a 20lb.Wampler.Thru a special double coupon
offer,plus a store offer,they cost us two dollars for the Butterball and ten dollars for the Wampler,my wife also won a ten dollar certificate while cashing out,this to be used on a turkey only.Lucky day,i guess,Store in this area is Stop & Shop Super Market. |
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24 lb.Butterball and a 20lb.Wampler.Thru a special double coupon
offer,plus a store offer,they cost us two dollars for the Butterball and ten dollars for the Wampler,my wife also won a ten dollar certificate while cashing out,this to be used on a turkey only.Lucky day,i guess,Store in this area is Stop & Shop Super Market. |
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24 lb.Butterball and a 20lb.Wampler.Thru a special double coupon
offer,plus a store offer,they cost us two dollars for the Butterball and ten dollars for the Wampler,my wife also won a ten dollar certificate while cashing out,this to be used on a turkey only.Lucky day,i guess,Store in this area is Stop & Shop Super Market. |
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24 lb.Butterball and a 20lb.Wampler.Thru a special double coupon
offer,plus a store offer,they cost us two dollars for the Butterball and ten dollars for the Wampler,my wife also won a ten dollar certificate while cashing out,this to be used on a turkey only.Lucky day,i guess,Store in this area is Stop & Shop Super Market. |
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Janis Tester > wrote in
: > In article > , > Dog3 <dognospam@adjfkdla;not> wrote: > >> Damsel in dis Dress > >> : >> >> > >> > turkey? >> > >> > Ours weighs in at just under 14 pounds. I have NO clue if that's a >> > good size for two people. >> > >> > Carol >> >> Mine is 12 pounds. I think it will be enough. for the 2 of us. >> >> Michael > > I have 19 people coming and a 30lb turkey. I hope it is enough. > > J. J, 30lbs??? I picture King Kong with feathers, stomping the likes of Carol and Michael's turkeys. With the right balance of ordervs, alcohol, side dishes and deserts, that sounds like plenty of turkey, imho, Andy |
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Janis Tester > wrote in
: > In article > , > Dog3 <dognospam@adjfkdla;not> wrote: > >> Damsel in dis Dress > >> : >> >> > >> > turkey? >> > >> > Ours weighs in at just under 14 pounds. I have NO clue if that's a >> > good size for two people. >> > >> > Carol >> >> Mine is 12 pounds. I think it will be enough. for the 2 of us. >> >> Michael > > I have 19 people coming and a 30lb turkey. I hope it is enough. > > J. J, 30lbs??? I picture King Kong with feathers, stomping the likes of Carol and Michael's turkeys. With the right balance of ordervs, alcohol, side dishes and deserts, that sounds like plenty of turkey, imho, Andy |
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Janis Tester > wrote in
: > In article > , > Dog3 <dognospam@adjfkdla;not> wrote: > >> Damsel in dis Dress > >> : >> >> > >> > turkey? >> > >> > Ours weighs in at just under 14 pounds. I have NO clue if that's a >> > good size for two people. >> > >> > Carol >> >> Mine is 12 pounds. I think it will be enough. for the 2 of us. >> >> Michael > > I have 19 people coming and a 30lb turkey. I hope it is enough. > > J. J, 30lbs??? I picture King Kong with feathers, stomping the likes of Carol and Michael's turkeys. With the right balance of ordervs, alcohol, side dishes and deserts, that sounds like plenty of turkey, imho, Andy |
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Janis Tester > wrote in
: > In article > , > Dog3 <dognospam@adjfkdla;not> wrote: > >> Damsel in dis Dress > >> : >> >> > >> > turkey? >> > >> > Ours weighs in at just under 14 pounds. I have NO clue if that's a >> > good size for two people. >> > >> > Carol >> >> Mine is 12 pounds. I think it will be enough. for the 2 of us. >> >> Michael > > I have 19 people coming and a 30lb turkey. I hope it is enough. > > J. J, 30lbs??? I picture King Kong with feathers, stomping the likes of Carol and Michael's turkeys. With the right balance of ordervs, alcohol, side dishes and deserts, that sounds like plenty of turkey, imho, Andy |
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> > With the right balance of ordervs, alcohol, side dishes and deserts, > that sounds like plenty of turkey, imho, I will have plenty of other food and there will be plenty of festive adult beverages. J. |
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> > With the right balance of ordervs, alcohol, side dishes and deserts, > that sounds like plenty of turkey, imho, I will have plenty of other food and there will be plenty of festive adult beverages. J. |
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In article >, damsel-
says... > On 15 Nov 2004 13:31:54 GMT, (PENMART01) wrote: > > >Smaller turkeys are common... I usually get an 11-12lb hen (feeds 6-8 easily > >with plenty of LOs) but 10 pounders and even smaller are readily available. > >There have been times when I'd roast two 12 pounders rather than a 24 > >pounder... far easier to handle, carve, and serve... reqires less cooking time, > >easier to judge doneness, cooks more evenly, and turns out juicier. Smaller > >turkeys also contain a larger ratio of meat to bone, and have proportionately > >larger breasts... a 34D is more pleasantly proportioned than a 40DD. > > I've never thought of making two smaller turkeys. It makes a lot of sense. > When they go on sale next week, I may just buy a second one. > > Thanks, > Carol > We decided to do two smaller turkeys this year, for all the reasons mentioned above. I'm going to do one on the rotisserie on the grill, and one in the oven, and see which one we like better. I like lots and lots of leftovers on Thanksgiving, and everybody goes home with a doggie bag so they all can have a second dinner the next day (or whenever they want it). We used to just have everyone come back for dinner the next day, but logistically it just doesn't work anymore. -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
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In article >, damsel-
says... > On 15 Nov 2004 13:31:54 GMT, (PENMART01) wrote: > > >Smaller turkeys are common... I usually get an 11-12lb hen (feeds 6-8 easily > >with plenty of LOs) but 10 pounders and even smaller are readily available. > >There have been times when I'd roast two 12 pounders rather than a 24 > >pounder... far easier to handle, carve, and serve... reqires less cooking time, > >easier to judge doneness, cooks more evenly, and turns out juicier. Smaller > >turkeys also contain a larger ratio of meat to bone, and have proportionately > >larger breasts... a 34D is more pleasantly proportioned than a 40DD. > > I've never thought of making two smaller turkeys. It makes a lot of sense. > When they go on sale next week, I may just buy a second one. > > Thanks, > Carol > We decided to do two smaller turkeys this year, for all the reasons mentioned above. I'm going to do one on the rotisserie on the grill, and one in the oven, and see which one we like better. I like lots and lots of leftovers on Thanksgiving, and everybody goes home with a doggie bag so they all can have a second dinner the next day (or whenever they want it). We used to just have everyone come back for dinner the next day, but logistically it just doesn't work anymore. -- Donna A pessimist believes all women are bad. An optimist hopes they are. |
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> Dog3 writes:
> >I'm trying the small hen this year >just because it will only be the 2 of us. I'm not going to fool around with >the leftovers as I normally do. I have a feeling we'll still have plenty. A 12 pound hen will contain far more meat than any two normal people can consume, you'll barely make a dent in it... but I've known people who only consider the white meat, those taste-in-assholes actually toss the dark meat in the trash, which is what prompted the advent of marketing just the breast, at double the price of whole turkey... the turkey processor gets to keep the dark meat for free. Personally I much prefer the dark meat... white meat is too dry, can't eat it unless it's swimming in gravy. Turkey necks rule! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Dog3 writes:
> >I'm trying the small hen this year >just because it will only be the 2 of us. I'm not going to fool around with >the leftovers as I normally do. I have a feeling we'll still have plenty. A 12 pound hen will contain far more meat than any two normal people can consume, you'll barely make a dent in it... but I've known people who only consider the white meat, those taste-in-assholes actually toss the dark meat in the trash, which is what prompted the advent of marketing just the breast, at double the price of whole turkey... the turkey processor gets to keep the dark meat for free. Personally I much prefer the dark meat... white meat is too dry, can't eat it unless it's swimming in gravy. Turkey necks rule! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Donna Rose > wrote in message
Smaller > > >turkeys also contain a larger ratio of meat to bone, and have proportionately > > >larger breasts... a 34D is more pleasantly proportioned than a 40DD. > > Actually, your other points may be correct, but this is not. A larger turkey is a better buy because the bones are not very much different in weight, but there is more meat on them. The proportion of meat to bone is better in a larger turkey. N. |
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Donna Rose > wrote in message
Smaller > > >turkeys also contain a larger ratio of meat to bone, and have proportionately > > >larger breasts... a 34D is more pleasantly proportioned than a 40DD. > > Actually, your other points may be correct, but this is not. A larger turkey is a better buy because the bones are not very much different in weight, but there is more meat on them. The proportion of meat to bone is better in a larger turkey. N. |
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>(Nancy Dooley) writes:
> >>penmart01 wrote: >> >>Smaller turkeys also contain a larger ratio of meat to bone, and have >>proportionately larger breasts... a 34D >is more pleasantly proportioned than a 40DD. > > >Actually, your other points may be correct, but this is not. A larger >turkey is a better buy because the bones are not very much different >in weight, but there is more meat on them. The proportion of meat to >bone is better in a larger turkey. Taken out of context the premise of my statement is muddied, that a hen (smaller) has a higher ration of meat to bone than a tom (larger)... all my points are correct, no maybes. Turkey producers don't like to impart that smaller birds contain more meat, or they'd get stuck with the larger birds... but the non turkey producer websites <edu> will remark about this basic fact. None of the turkey producer websites impart information about how to choose a turkey other than how to choose an appropriate weight per person. http://www.urbanext.uiuc.edu/turkey/faqs.html "Is a tom turkey tougher than a hen?" "No. Most experts agree that a hen turkey is better than a tom, but it is probably a matter of personal preference. Hens are generally smaller than tom turkeys of the same age. Hens weigh less than sixteen pounds while toms always weigh over sixteen pounds. *Tom turkeys have _larger_ bones and _less_ edible portions*, which may be reason for hens as preference. However, age not gender is the determining factor for tenderness and all commercial turkeys are young and tender." --- Two 12lb hens will yield significantly more meat than one 24lb tom. Also, a larger hen will typically be older, therefore a smaller hen will contain a greater ratio of meat to bone... same is true for toms, the smaller toms are typically younger, therefore contain a lower ratio of bone to meat and are a better buy. But between the two the hens yield more meat, they have smaller bones (a sex thingie), and I think yield better quality meat, primarily due to smaller birds requiring less cooking time... by the time a large bird cooks through the outer portion is far more likely to become dry, especially so with stuffed birds.... not only do stuffed birds require longer cooking times the stuffing also sucks moisture from the bird. I think stuffing poultry is all around not a very good choice. The stuffing doesn't even impart flavor to the meat, by robbing the meat of moisture it actually steals flavor. For a flavorful bird it's more important to season the cavity than the skin.... place lots of aromatic veggies inside, but no bread. Don't forget to also season and add aromatics to the neck cavity Along with the typical poultry seasoning, bay leaves, celery, onion, garlic, carrot, and parsley, etc. I like to place a halved lemon and orange halves studed with a couple-six cloves into the cavity. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>(Nancy Dooley) writes:
> >>penmart01 wrote: >> >>Smaller turkeys also contain a larger ratio of meat to bone, and have >>proportionately larger breasts... a 34D >is more pleasantly proportioned than a 40DD. > > >Actually, your other points may be correct, but this is not. A larger >turkey is a better buy because the bones are not very much different >in weight, but there is more meat on them. The proportion of meat to >bone is better in a larger turkey. Taken out of context the premise of my statement is muddied, that a hen (smaller) has a higher ration of meat to bone than a tom (larger)... all my points are correct, no maybes. Turkey producers don't like to impart that smaller birds contain more meat, or they'd get stuck with the larger birds... but the non turkey producer websites <edu> will remark about this basic fact. None of the turkey producer websites impart information about how to choose a turkey other than how to choose an appropriate weight per person. http://www.urbanext.uiuc.edu/turkey/faqs.html "Is a tom turkey tougher than a hen?" "No. Most experts agree that a hen turkey is better than a tom, but it is probably a matter of personal preference. Hens are generally smaller than tom turkeys of the same age. Hens weigh less than sixteen pounds while toms always weigh over sixteen pounds. *Tom turkeys have _larger_ bones and _less_ edible portions*, which may be reason for hens as preference. However, age not gender is the determining factor for tenderness and all commercial turkeys are young and tender." --- Two 12lb hens will yield significantly more meat than one 24lb tom. Also, a larger hen will typically be older, therefore a smaller hen will contain a greater ratio of meat to bone... same is true for toms, the smaller toms are typically younger, therefore contain a lower ratio of bone to meat and are a better buy. But between the two the hens yield more meat, they have smaller bones (a sex thingie), and I think yield better quality meat, primarily due to smaller birds requiring less cooking time... by the time a large bird cooks through the outer portion is far more likely to become dry, especially so with stuffed birds.... not only do stuffed birds require longer cooking times the stuffing also sucks moisture from the bird. I think stuffing poultry is all around not a very good choice. The stuffing doesn't even impart flavor to the meat, by robbing the meat of moisture it actually steals flavor. For a flavorful bird it's more important to season the cavity than the skin.... place lots of aromatic veggies inside, but no bread. Don't forget to also season and add aromatics to the neck cavity Along with the typical poultry seasoning, bay leaves, celery, onion, garlic, carrot, and parsley, etc. I like to place a halved lemon and orange halves studed with a couple-six cloves into the cavity. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Dog3 writes:
> >>(PENMART01) wrote: >>> Dog3 writes: >>> >>>I'm trying the small hen this year >>>just because it will only be the 2 of us. I'm not going to fool around >>>with the leftovers as I normally do. I have a feeling we'll still have >>>plenty. >> >> A 12 pound hen will contain far more meat than any two normal people >> can consume, you'll barely make a dent in it... but I've known people >> who only consider the white meat, those taste-in-assholes actually >> toss the dark meat in the trash, which is what prompted the advent of >> marketing just the breast, at double the price of whole turkey... the >> turkey processor gets to keep the dark meat for free. Personally I >> much prefer the dark meat... white meat is too dry, can't eat it >> unless it's swimming in gravy. Turkey necks rule! > >I really like dark meat. Gimme a drumstick. Breast is okay too. I just >like turkey in general. I really like dark meat in soups, stews and pot >pies. I use the breast meat for sandwiches with lettuce, tomato and a lot >of mayo. I'll eat maybe a slice on the plate at T-day but I'm a drumstick >person. Now, the giblets are good in my gravy and I'll do the neck with >the gravy also along with mushrooms and onions. Don't forget the turkey oysters, those two succulent medallions lodged in the depression of the backbone... my guests never even see them. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Dog3 writes:
> >>(PENMART01) wrote: >>> Dog3 writes: >>> >>>I'm trying the small hen this year >>>just because it will only be the 2 of us. I'm not going to fool around >>>with the leftovers as I normally do. I have a feeling we'll still have >>>plenty. >> >> A 12 pound hen will contain far more meat than any two normal people >> can consume, you'll barely make a dent in it... but I've known people >> who only consider the white meat, those taste-in-assholes actually >> toss the dark meat in the trash, which is what prompted the advent of >> marketing just the breast, at double the price of whole turkey... the >> turkey processor gets to keep the dark meat for free. Personally I >> much prefer the dark meat... white meat is too dry, can't eat it >> unless it's swimming in gravy. Turkey necks rule! > >I really like dark meat. Gimme a drumstick. Breast is okay too. I just >like turkey in general. I really like dark meat in soups, stews and pot >pies. I use the breast meat for sandwiches with lettuce, tomato and a lot >of mayo. I'll eat maybe a slice on the plate at T-day but I'm a drumstick >person. Now, the giblets are good in my gravy and I'll do the neck with >the gravy also along with mushrooms and onions. Don't forget the turkey oysters, those two succulent medallions lodged in the depression of the backbone... my guests never even see them. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
> Don't forget the turkey oysters, those two succulent medallions lodged in the > depression of the backbone... my guests never even see them. Lucky them ... icky little liver tasting bombs. Accck. nancy |
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PENMART01 wrote:
> Don't forget the turkey oysters, those two succulent medallions lodged in the > depression of the backbone... my guests never even see them. Lucky them ... icky little liver tasting bombs. Accck. nancy |
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>Nancy Young writes:
> >>PENMART01 wrote: >> >> Don't forget the turkey oysters, those two succulent medallions lodged in >the >> depression of the backbone... my guests never even see them. > >Lucky them ... icky little liver tasting bombs. Accck. Sheesh... I know where your taste is... I'm positive your turkey dinner consists of a few slices of turkey roll from the deli. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Nancy Young writes:
> >>PENMART01 wrote: >> >> Don't forget the turkey oysters, those two succulent medallions lodged in >the >> depression of the backbone... my guests never even see them. > >Lucky them ... icky little liver tasting bombs. Accck. Sheesh... I know where your taste is... I'm positive your turkey dinner consists of a few slices of turkey roll from the deli. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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PENMART01 wrote:
> > >Nancy Young writes: > > > >>PENMART01 wrote: > >> > >> Don't forget the turkey oysters, those two succulent medallions lodged in > >the > >> depression of the backbone... my guests never even see them. > > > >Lucky them ... icky little liver tasting bombs. Accck. > > Sheesh... I know where your taste is... I'm positive your turkey dinner > consists of a few slices of turkey roll from the deli. Nope. I have a great turkey dinner. But I do not eat the back, and the oysters, especially not them. Tastes just like liver to me, and I'm on record, I despise liver. Turkey roll? Like that doesn't mean ground up back? NO. What will I have this year besides a whole herb roasted turkey? Not much, going to be a quiet year. Usual cranberry sauce, sausage stuffing, mashed potatoes, like that. I doubt dessert. Maybe. I'll send you my oysters, all yours. nancy |
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PENMART01 wrote:
> > >Nancy Young writes: > > > >>PENMART01 wrote: > >> > >> Don't forget the turkey oysters, those two succulent medallions lodged in > >the > >> depression of the backbone... my guests never even see them. > > > >Lucky them ... icky little liver tasting bombs. Accck. > > Sheesh... I know where your taste is... I'm positive your turkey dinner > consists of a few slices of turkey roll from the deli. Nope. I have a great turkey dinner. But I do not eat the back, and the oysters, especially not them. Tastes just like liver to me, and I'm on record, I despise liver. Turkey roll? Like that doesn't mean ground up back? NO. What will I have this year besides a whole herb roasted turkey? Not much, going to be a quiet year. Usual cranberry sauce, sausage stuffing, mashed potatoes, like that. I doubt dessert. Maybe. I'll send you my oysters, all yours. nancy |
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Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Melba's Jammin' wrote: >> >>>One of those chunks has since be transformed into more turkey salad >>>spread. I love it on toasted bread for lunch -- or on a cracker as a >>>snack. > > >>Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. > > > Yum. I used to love those. Now they seem so salty. :-( > > >>I missed that BOGO offer at Cub, but I'm not sure there's room in the >>freezer for a spare turkey. > > > There's still this week. :-) Forty-eight cents per lb, I think. I came home today and found a frozen turkey in the refrigerator. It says "Farm Raised" (whatever that means) on the label, and it cost $2 per pound. I don't like paying $2 for a beef roast, much less any sort of frozen bird. Bob |
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Melba's Jammin' wrote:
> In article >, zxcvbob > > wrote: > > >>Melba's Jammin' wrote: >> >>>One of those chunks has since be transformed into more turkey salad >>>spread. I love it on toasted bread for lunch -- or on a cracker as a >>>snack. > > >>Try using Chicken-in-a-Bisquit crackers for turkey salad snacks. > > > Yum. I used to love those. Now they seem so salty. :-( > > >>I missed that BOGO offer at Cub, but I'm not sure there's room in the >>freezer for a spare turkey. > > > There's still this week. :-) Forty-eight cents per lb, I think. I came home today and found a frozen turkey in the refrigerator. It says "Farm Raised" (whatever that means) on the label, and it cost $2 per pound. I don't like paying $2 for a beef roast, much less any sort of frozen bird. Bob |
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