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updated12/02/2008 ●
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UPDATE: here's how to make a Turducken shell!
The turkey shown here is a 30lb. 'Foster Farms'.
The meat is
separated from the bone starting As for us, we tend to let Roger
handle this part of the The red seasoning inside
each bird comes from a
The turkey is seasoned with 'Uncle
Jess' and NEXT,
a couple of strong hands are used to pull and lace Here's what a 30lb turkey looks
like just 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:
12/02/2008 |
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© 2007, Laura Freberg , animations © 2007, Karla Freberg