5 minutes ago, DEagle7 said:

Duck is the best bird. Meat and eggs.

I love the combo of the Turdunken

3 minutes ago, Ipiggles said:

Bingo... again I am 100% against COVID vaccine mandates.  A mandate in our industry would cause us serious harm, would affect our customers negatively and would help to only increase the supply chain issues.

Same could be said for 1st responders, though I get the argument as to why a mandate for them. Just not sure it's prudent. 

The OSHA rule isn't a mandate for vaccines.  It's a testing mandate for unvaccinated.  The reality is that a testing mandate will save lives in work situations where there is a high risk of transmission.  

7 minutes ago, DEagle7 said:

Duck is the best bird. Meat and eggs.

Do you chop off the head at the table? 

 

1 minute ago, NCiggles said:

The OSHA rule isn't a mandate for vaccines.  It's a testing mandate for unvaccinated.  The reality is that a testing mandate will save lives in work situations where there is a high risk of transmission.  

And how would that work, last I checked, we could not get rapid tests unless you had symptoms, and the other test takes a few days for results? Weekly? WOuld need a ramp up of tests being provided.

I am more curious about the new treatments Pfizer and others are coming out with. Could make all of this moot, if what they claim works. 

51 minutes ago, eagle45 said:

 

 

Every single F)(&;@/)( time the reality that turkey sucks is discussed with a group, there’s got to be a few wise a);&):) mother $;@/)/) who say "then you aren’t doing it right.”

The only right way to do turkey is to toss it in the trash.  Get your crap together.

 Trust me the answer you gave is not correct. My wife's turkey is juicy and delicious, rolls are spectacular, home made mashed and home made gravy is off the charts, in the bird stuffing unbelievable  and the pumpkin pie..................................................................................... yum

2 hours ago, 4for4EaglesNest said:

This is childs play.  

 

2 hours ago, TorontoEagle said:

What? 

Just roast up a lechon for Christmas.  Serve it intact with the head on, especially if it's a family dinner with children around.  It's a good life lesson for them -- "Count yourself lucky you were born human instead of a pig, kids and be thankful for what you have"

7 minutes ago, 4for4EaglesNest said:

I've never made it...but my MIL has and it was amazing.....kind of like a souffle popover type deal.....

As in this kind of thing ??? 

3 minutes ago, greend said:

 Trust me the answer you gave is not correct. My wife's turkey is juicy and delicious, rolls are spectacular, home made mashed and home made gravy is off the charts, in the bird stuffing unbelievable  and the pumpkin pie..................................................................................... yum

Yup, My Mom's turkey was always so juicy and delicious. A Deep Fried Turkey is usually very good as well. And then I have had turkey that was dry and had zero flavor. Thats when you pour a boatload of gravy over it just to get it down. But there is absolutely good turkey. 

2 minutes ago, Ipiggles said:

Yup, Your Mom was always so juicy and delicious. A Deep Fried Turkey is usually very good as well. And then I have had turkey that was dry and had zero flavor. Thats when you pour a boatload of gravy over it just to get it down. But there is absolutely good turkey. 

FYP….. lol jk 

16 minutes ago, LeanMeanGM said:

Hot pineapple on a ham is f'ing gross. 

And definitely not on pizza 🥴

Just now, e-a-g-l-e-s eagles! said:

FYP….. lol jk 

I thought about doing something similar about Greends wife being juicy... and did not. LOL

1 hour ago, LeanMeanGM said:

Turkey is good, but I think for how much works needs to be put in it should be better. 

How much work is there really?  It comes fully plucked, gutted and ready to cook.  Brining for a couple days helps... but, you can (pardon the phrase) kill two birds with 1 stone and brine it as you defrost it... the salt will help to defrost it faster anyway.    Pat it dry, a little olive oil, season the cavity and the skin... and you are good to go!   

Smoked is a beautiful preparation, and you can cut the time down fairly dramatically spatchcocking it.  (That is a little work, much more than chicken anyway.) Spatchcocking does allow for more seasoning to be applied more directly to the meat as well... but I always put some UNDER THE SKIN.  Smoking the turkey also means that you free up the oven for other things, which for me is very important as I have a small kitchen.  So, anytime I can cook something outdoors, it helps.   And with a pellet smoker, it really is about as simple as '1, 2, 3'.  

 

Seriously, if you've never had a smoked turkey, and you have the ability to smoke it... give it a try.  It might make a believer out of you.

1 minute ago, 4for4EaglesNest said:

I’ll also be thankful for not eating undercooked pork.  

Yes

Niiice 👍 You know the traditional meat for a Yorkshire pud is beef though right? 

2 hours ago, LeanMeanGM said:

Give me a bone in Prime Rib roast 10 out of 10 times instead. 

Sure.  But, it is going to set you back quite a bit to feed the same amount of people.   .  The beauty of the turkey is how much food you can get for folks relatively cheaply.   Turkey compared to A standing rib rack is an unfair comparison.   Turkey became a Thanksgiving icon, I believe, due to its ease of access (turkey season is the fall, and hunters could always bag a bird) and the fact that it was also fairly large and would feed a large number of people.   And the Norman Rockwell print sure helped with the PR.  A standing rib roast is a wonderful thing, but that's like comparing a Chevy to a Cadillac.  They both get the job done taking you from point A to point B, but one does it economically, and the other gets you there in style.  

Just now, LeanMeanGM said:

 

Actually probably makes them better.  

7 minutes ago, Iggles_Phan said:

How much work is there really?  It comes fully plucked, gutted and ready to cook.  Brining for a couple days helps... but, you can (pardon the phrase) kill two birds with 1 stone and brine it as you defrost it... the salt will help to defrost it faster anyway.    Pat it dry, a little olive oil, season the cavity and the skin... and you are good to go!   

Smoked is a beautiful preparation, and you can cut the time down fairly dramatically spatchcocking it.  (That is a little work, much more than chicken anyway.) Spatchcocking does allow for more seasoning to be applied more directly to the meat as well... but I always put some UNDER THE SKIN.  Smoking the turkey also means that you free up the oven for other things, which for me is very important as I have a small kitchen.  So, anytime I can cook something outdoors, it helps.   And with a pellet smoker, it really is about as simple as '1, 2, 3'.  

 

Seriously, if you've never had a smoked turkey, and you have the ability to smoke it... give it a try.  It might make a believer out of you.

I'm unable to have a smoker where I live, but there's a Texas style BBQ place nearby that has smoked turkey....it's....so incredibly good, I couldn't believe it was that same meat my grandma dried out so much for so long. 

1 hour ago, eagle45 said:

Every single F)(&;@/)( time the reality that turkey sucks is discussed with a group, there’s got to be a few wise a);&):) mother $;@/)/) who say "then you aren’t doing it right.”

The only right way to do turkey is to toss it in the trash.  Get your crap together.

What can I say... I really really like TURKEY!   Send me your free turkey from the grocery store!

4 minutes ago, Iggles_Phan said:

Sure.  But, it is going to set you back quite a bit to feed the same amount of people.   .  The beauty of the turkey is how much food you can get for folks relatively cheaply.   Turkey compared to A standing rib rack is an unfair comparison.   Turkey became a Thanksgiving icon, I believe, due to its ease of access (turkey season is the fall, and hunters could always bag a bird) and the fact that it was also fairly large and would feed a large number of people.   And the Norman Rockwell print sure helped with the PR.  A standing rib roast is a wonderful thing, but that's like comparing a Chevy to a Cadillac.  They both get the job done taking you from point A to point B, but one does it economically, and the other gets you there in style.  

I don't do the big gathering thing. I'll do a Friendsgiving where everyone just brings a side or something before the actual day. On Thanksgiving it's just a close family dinner of no more than 6 or 7. 

1 hour ago, LeanMeanGM said:

Turkey is the Jalen Hurts of fowls. You get excited for it to be usually let down. To make it work you have to prepare it a completely different way than the traditional way. It should only be seen and had once a year. The side dishes around it are better, and if they aren't it makes everything worse. People would choose Chicken, cornish hens, Duck as all better, but someone will be like "Well its better than Goose, so yea! It's great!"

I prefer Turkey to chicken.  Cornish hens are just like chickens. 

Now... if you want to talk about work... let's talk turducken!   I did that one time.   THAT was a labor of love!   It took me about 7 hours to debone the 3 birds... and another 30 minutes to figure out how to lace the stupid thing together.  THAT was more trouble than it was worth.  But, it was worth the experience of doing it.   It was good, but not for all the fuss.  One and done for me with that.

1 hour ago, eagle45 said:

 

 

Every single F)(&;@/)( time the reality that turkey sucks is discussed with a group, there’s got to be a few wise a);&):) mother $;@/)/) who say "then you aren’t doing it right.”

The only right way to do turkey is to toss it in the trash.  Get your crap together.

Just buy a frozen turkey in a bag. It will work out fine.  

39 minutes ago, 4for4EaglesNest said:

That's a nice traditional option, with yorkshire pudding (which is also amazing).  I have also done homemade pasta and bracciole in years past.

 

But growing up, we always did turkey dinner on xmas.  

Debra Barone introduced me to bracciole.  I had never heard of it... but now... I love it so much!    That's a bit of work too, but in my instant pot, it comes out really nice!

6 minutes ago, Dobbsy-UK said:

Niiice 👍 You know the traditional meat for a Yorkshire pud is beef though right? 

My mum is from England, so I grew up on the stuff, plus Shepards pie, but a hard pass on  the Rhubarb in any form, and Kidney pie. 

6 hours ago, NCiggles said:

I believe that is Tony Corrente.  

https://www.change.org/p/nfl-fire-tony-corrente

I'm super late but wow. Also not really surprised