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Aren't we talking turkey yet? ( A Frozen Question)


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Aren't we talking turkey yet? ( A Frozen Question)

christina z | Nov 19, 2003 06:33 PM

This year I'm stuck with the frozen turkey you get free from the supermarket you shop at all the time. It will be 16 lbs minimum and possibly as much as 20. (Didn't claim it yet so I don't know.) It will be too big for our turkey fryer so that's out. I know fresh turkey is better and heirloom is best. However, I can't afford either (cooking for a big crowd and providing everything from cocktails and appetizers to desserts and after-dinner drinks) so I'm depending on this gratis piece of protein. I know how to properly thaw and brine the damn thing. My question is, how do you make this less-than-ideal bird taste fabulous? In the past I've done a maple syrup glazed turkey recipe that supposedly came from the Whitehouse. It's been very good but not utterly fantastic. Any bright ideas?

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