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Turkeycaust 2013!
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<blockquote data-quote="Scorpio616" data-source="post: 6226601" data-attributes="member: 6750953"><p><strong>Oven long dead, had to make due.</strong></p><p></p><p>Forced a 14.5lb turkey ( 8% meat stealing salt water ) into my Ronco Rotisserie. Basted with browning sauce and cooked until charred. I like beef bleeding, but I'm not undercooking a 50¢/lb bird for my family.</p><p>Fried the giblets after soaking them in the browning sauce.</p><p>Fried canned corn in the giblet's grease.</p><p>No one else volunteered to peel potatoes, so they get instant mashed.</p><p>Boxed stuffing, only since we have too many boxes of it. I have a few fossilized breads just waiting for the mallet.</p><p>Steamed broccoli topped with a hint of margarine and MSG <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile :)" data-smilie="1"data-shortname=":)" /></p><p>Steamed carrots</p><p>Canned yams boiled for a few minutes.</p><p>Instant gravy packet. ( I screwed up and added way too much sage, turning it light green, Doh! )</p><p>Old school gravy. ( Turkey drippings and flour )</p><p>Store bought cherry pie (was good, but tart).</p><p>Cranberry sauce stayed in the can, maybe another day.</p><p></p><p></p><p>Gonna push my luck with forcing a 15.2 lb bird into the Rotisserie later today. </p><p>Veggie soup on the side. If the bird is too big, it gets dismembered and tossed into the soup pot.</p><ul> <li data-xf-list-type="ul">turnip greens</li> <li data-xf-list-type="ul">celery</li> <li data-xf-list-type="ul">carrots</li> <li data-xf-list-type="ul">potatos</li> <li data-xf-list-type="ul">onions</li> <li data-xf-list-type="ul">yellow squash</li> <li data-xf-list-type="ul">zucchini</li> <li data-xf-list-type="ul">chicken bullion</li> <li data-xf-list-type="ul">potato flakes for thickening</li> <li data-xf-list-type="ul">Italian seasoning</li> <li data-xf-list-type="ul">sage</li> <li data-xf-list-type="ul">lots of garlic powder</li> <li data-xf-list-type="ul">shot of rooster sauce</li> <li data-xf-list-type="ul">maybe turkey wings and legs</li> </ul></blockquote><p></p>
[QUOTE="Scorpio616, post: 6226601, member: 6750953"] [b]Oven long dead, had to make due.[/b] Forced a 14.5lb turkey ( 8% meat stealing salt water ) into my Ronco Rotisserie. Basted with browning sauce and cooked until charred. I like beef bleeding, but I'm not undercooking a 50¢/lb bird for my family. Fried the giblets after soaking them in the browning sauce. Fried canned corn in the giblet's grease. No one else volunteered to peel potatoes, so they get instant mashed. Boxed stuffing, only since we have too many boxes of it. I have a few fossilized breads just waiting for the mallet. Steamed broccoli topped with a hint of margarine and MSG :) Steamed carrots Canned yams boiled for a few minutes. Instant gravy packet. ( I screwed up and added way too much sage, turning it light green, Doh! ) Old school gravy. ( Turkey drippings and flour ) Store bought cherry pie (was good, but tart). Cranberry sauce stayed in the can, maybe another day. Gonna push my luck with forcing a 15.2 lb bird into the Rotisserie later today. Veggie soup on the side. If the bird is too big, it gets dismembered and tossed into the soup pot. [list] [*]turnip greens [*]celery [*]carrots [*]potatos [*]onions [*]yellow squash [*]zucchini [*]chicken bullion [*]potato flakes for thickening [*]Italian seasoning [*]sage [*]lots of garlic powder [*]shot of rooster sauce [*]maybe turkey wings and legs [/list] [/QUOTE]
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