Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
The
VOIDRUNNER'S CODEX
is coming! Explore new worlds, fight oppressive empires, fend off fearsome aliens, and wield deadly psionics with this comprehensive boxed set expansion for 5E and A5E!
Community
General Tabletop Discussion
*Geek Talk & Media
Gallons and gallons of turkey soup: cooking a large bird
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Dannyalcatraz" data-source="post: 5035213" data-attributes="member: 19675"><p>Here's what I do.</p><p></p><p>I clean my bird, then stuff it with onions (Green, Red, and either Yellows or Whites), carrots, whole garlic cloves, celery stalks, sliced mushrooms, and occasionally some kind of squash- zucchini, yellow, whatever. Make sure you have some left over for the pan as well.</p><p></p><p>I melt butter, mixing it with a dry white wine. The wine should be one you'd consider drinking- not a "cooking" wine, which is generally wine-flavored salt water. Into that blend, I mix red & black pepper. I pour that over the bird, then powder the turkey with onion powder, garlic powder and a little paprika.</p><p></p><p>Place bird in the pan- on a roasting rack if you have one- nested in a bed of the veggies you stuffed it with. Hit the veggies with a little of the spices that went on your bird.</p><p></p><p>Then make sure you have about 3/4-1" of wine in your pan (enough to almost cover your veggies).</p><p></p><p>Pre-heat oven to 425F.</p><p></p><p>Roast bird uncovered in 425F oven for 30 minutes, then turn the temp down to 350F. <em><strong>DO NOT OPEN OVEN to baste or anything else</strong></em>- this method involves steaming the turkey, and opening the oven will screw this up.</p><p></p><p>Cook at 350F as per its recommended minutes/weight.</p><p></p><p>After the bird cooks and everyone's had their fill for the day, debone that bird. It will take up less space in the fridge.</p><p></p><p>Then, take your turkey carcass and put it in a large stock pot with water and whatever drippings and overcooked veggies (some usually get a little blackened) there may be left.</p><p></p><p>Bring the water to a simmer (not boil) and let cook at that level for a while. We're talking hours.</p><p></p><p>Then remove carcass and strain the liquid.</p><p></p><p>Your reward will be a flavorful and nutritious stock- perfect for soups, stews, gumbos, redbeans and the like.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 5035213, member: 19675"] Here's what I do. I clean my bird, then stuff it with onions (Green, Red, and either Yellows or Whites), carrots, whole garlic cloves, celery stalks, sliced mushrooms, and occasionally some kind of squash- zucchini, yellow, whatever. Make sure you have some left over for the pan as well. I melt butter, mixing it with a dry white wine. The wine should be one you'd consider drinking- not a "cooking" wine, which is generally wine-flavored salt water. Into that blend, I mix red & black pepper. I pour that over the bird, then powder the turkey with onion powder, garlic powder and a little paprika. Place bird in the pan- on a roasting rack if you have one- nested in a bed of the veggies you stuffed it with. Hit the veggies with a little of the spices that went on your bird. Then make sure you have about 3/4-1" of wine in your pan (enough to almost cover your veggies). Pre-heat oven to 425F. Roast bird uncovered in 425F oven for 30 minutes, then turn the temp down to 350F. [I][B]DO NOT OPEN OVEN to baste or anything else[/B][/I]- this method involves steaming the turkey, and opening the oven will screw this up. Cook at 350F as per its recommended minutes/weight. After the bird cooks and everyone's had their fill for the day, debone that bird. It will take up less space in the fridge. Then, take your turkey carcass and put it in a large stock pot with water and whatever drippings and overcooked veggies (some usually get a little blackened) there may be left. Bring the water to a simmer (not boil) and let cook at that level for a while. We're talking hours. Then remove carcass and strain the liquid. Your reward will be a flavorful and nutritious stock- perfect for soups, stews, gumbos, redbeans and the like. [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
Gallons and gallons of turkey soup: cooking a large bird
Top