Thanksgiving for Turkey Haters

[doug rr]

my dad doesn't like turkey either.
here's a story about why - my dad is a child of sicilian immigrants, so they would usually have whatever stereotypical italian food at thanksgiving. when he was a kid, his oldest brother worked for a restaurant. one year, his brother brought home a turkey from the restaurant and my dad, having never had it before, stuffed himself on turkey.
he then proceeded to get sick from it, threw up, and never ate it again.

he carves a mean bird though. the end

I like your dad

you could spend thanksgiving eating prime rib and listening to big band music. and if you like stories about being a kid during the depression or being a member of an army band unit after WWII ended, he'd be in paradise.

I like your dad

[spike]

oh i'll be eating plenty of bird on thursday

[---]

oh i'll be eating plenty of bird on thursday

describe the best bird you've ever eaten, fowlpal

[doug rr]

hey guys

[spike]

oh i'll be eating plenty of bird on thursday

describe the best bird you've ever eaten, fowlpal

i feel like we've perfected our turkey recipe, and it's really fairly simple. we use a turkey breast only, but i suppose it'd work for a whole turkey as well.

first in the herb aisle of the produce section, get a "poultry mix" which (i think) is sage, thyme, and rosemary.

cook up 3-4 strips of bacon, reserve the fat. when it cools, crumble/chop it up in to small bits.
chop up all the stuff in the poultry mix.

take about 3/4 stick of butter, the crumbled up bacon, and the chopped up green stuff. mash it together to make a paste. lift the skin of the bird and rub that shit all over.

take your reserved bacon fat and brush over the outside of the turkey.

roast it at whatever the standard roasting temp is (350?) for a couple hours or until a thermometer reads 165 or whatever the non-poisonous temp is.

wait 20 mins before carving.

[spike]

hey guys

[---]

[malice]

oh i'll be eating plenty of bird on thursday

describe the best bird you've ever eaten, fowlpal

i feel like we've perfected our turkey recipe, and it's really fairly simple. we use a turkey breast only, but i suppose it'd work for a whole turkey as well.

first in the herb aisle of the produce section, get a "poultry mix" which (i think) is sage, thyme, and rosemary.

cook up 3-4 strips of bacon, reserve the fat. when it cools, crumble/chop it up in to small bits.
chop up all the stuff in the poultry mix.

take about 3/4 stick of butter, the crumbled up bacon, and the chopped up green stuff. mash it together to make a paste. lift the skin of the bird and rub that shit all over.

take your reserved bacon fat and brush over the outside of the turkey.

roast it at whatever the standard roasting temp is (350?) for a couple hours or until a thermometer reads 165 or whatever the non-poisonous temp is.

wait 20 mins before carving.

cliponworld post

[spike]

it will be happening at casa spike in two days; picked up the bacon tonight, actually.

[---]

we once had a pecan smoked turkey that had been brined in some kind of pale ale brine

it was amazing, and i aspire to one day present to a table full of guests a similar delicacy

[spike]

oh i'll be eating plenty of bird on thursday

describe the best bird you've ever eaten, fowlpal

i feel like we've perfected our turkey recipe, and it's really fairly simple. we use a turkey breast only, but i suppose it'd work for a whole turkey as well.

first in the herb aisle of the produce section, get a "poultry mix" which (i think) is sage, thyme, and rosemary.

cook up 3-4 strips of bacon, reserve the fat. when it cools, crumble/chop it up in to small bits.
chop up all the stuff in the poultry mix.

take about 3/4 stick of butter, the crumbled up bacon, and the chopped up green stuff. mash it together to make a paste. lift the skin of the bird and rub that shit all over.

take your reserved bacon fat and brush over the outside of the turkey.

roast it at whatever the standard roasting temp is (350?) for a couple hours or until a thermometer reads 165 or whatever the non-poisonous temp is.

wait 20 mins before carving.

cliponworld post

close.

[---]

hey guys

hey doug how's it going

[spike]

we once had a pecan smoked turkey that had been brined in some kind of pale ale brine

it was amazing, and i aspire to once day present to a table full of guests a similar delicacy

[---]

it will be happening at casa spike in two days; picked up the bacon tonight, actually.

i would expect no less from a reveler with such decadent ceiling height

[---]

we once had a pecan smoked turkey that had been brined in some kind of pale ale brine

it was amazing, and i aspire to once day present to a table full of guests a similar delicacy

no joke: one of the best meals i've ever eaten

[spike]

it will be happening at casa spike in two days; picked up the bacon tonight, actually.

i would expect no less from a reveler with such decadent ceiling height

just got word that my sister's in urgent care for a bladder infection on the eve of her scheduled departure to my hood /:

[doug rr]

hey guys

hey doug how's it going

all good..just choppin onion for sausages

[spike]

we once had a pecan smoked turkey that had been brined in some kind of pale ale brine

it was amazing, and i aspire to once day present to a table full of guests a similar delicacy

no joke: one of the best meals i've ever eaten

have you unearthed or devised a recipe?

[doug rr]

it will be happening at casa spike in two days; picked up the bacon tonight, actually.

i would expect no less from a reveler with such decadent ceiling height

just got word that my sister's in urgent care for a bladder infection on the eve of her scheduled departure to my hood /:

[---]

it will be happening at casa spike in two days; picked up the bacon tonight, actually.

i would expect no less from a reveler with such decadent ceiling height

just got word that my sister's in urgent care for a bladder infection on the eve of her scheduled departure to my hood /:

perhaps your turkey is just what the doctor ordered?