Thread: Sucess
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Gary Gary is offline
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Default Sucess
wrote:
>
> One of the things I do is rub the bird down all over with half a lemon
> and half an orange, then place the squeezed rinds in the cavities.

Oh yeah, that will really season your turkey.

> The turkey liver went outside for the critters, and I was lazy so
> after simmering the neck, heart and pupik* for the gravy those got
> tossed outside as well. just didn't feel like picking the meat from
> the neck and chopping it up with the giblets. The gravy turned out
> fine without all those bits as there was plenty of drippings.

So you tossed out the liver, the neck, heart, gizzard. I don't
know how a chicken stomach ended up in your turkey. That
said...you tossed out all the good bits to make a good stuffing
or gravy. You sir are no good cook. Swanson frozen turkey dinner
would be better than what you pretend to make.

> 14+ pounds was a big turkey for just the two us, looked like we
> hardly put a dent in it... will freeze a bunch today. For us the
> kasha varnishkas are just as good as the turkey and I always make
> plenty to freeze some anyway.

I remember well how last year, you also tossed out the kasha
varnishkas to the critters outside. I even saved a picture of
that:
http://www.hostpic.org/images/1711242248520094.jpg
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