On Fri, 23 Nov 2018 10:06:42 -0500, Gary > wrote:

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

O.K., Gary! I almost spewed coffee all over my monitor. Good One!
LOL :-))
Janet US