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updated05/01/2008 ●
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The turkey shown here is a 30lb. 'Foster Farms'.
The meat is separated from the bone starting on the back up towards the neck and working around to the front of the bird. One chef suggested that if you haven't done this before.... then start with the chicken first as your mistakes won't show! As for us, we tend to let Roger handle this part of the process as strength and a sharp knife are critical. The red seasoning inside each bird comes from a local company which I am pleased to plug! The product is 'Uncle Jess's' rub.
The turkey is seasoned with 'Uncle Jess' and then a generous amount of stuffing is spread on top of the meat. This process is repeated with the duck and then the chicken ! NEXT, a couple of strong hands are used to pull and lace the sides of the turkey together! You can use a skewer to hold the skin together and THEN place the breast facing up.
Here's what a 30lb turkey looks like just before we pop it into the oven! Looks like the bones are all still there, doesn't it? 350 degrees for about 9 hours.
THE STUFFING!!! The three birds offer so much to
the occasion, but the right stuffing makes all the difference.
Here are a listing of the major ingredients in our stuffing: 2 lbs. Chicken Andouille Sausage sliced 4 bags corn bread stuffing 2 cups chopped celery 3 cans chicken broth 1/2 cup crushed garlic 3 diced white onions 5 bunches green onions 2 cans of sliced olives 2 cans sliced mushrooms
COOKING Well, most chefs will tell you to use a low temperature of about 225 degrees, however, we'd be waiting far too long for our meal with a 30 lb turkey! So, we have found that the traditional 325 degrees works very well for the larger bird and took about 9 hours Sit back and enjoy one of the miracles from the old south.
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updated:
05/01/2008 |
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