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Cooked turkey

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smint
borderreiver
DaveP
CHILLIN
David
twelveoaks
SunshineyDay
Lady Otter Latté
sparks
Marrell
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Flamingo
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slainte39
CheenaGringo
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Post by slainte39 Wed Oct 30, 2013 11:17 am

A duck amuck.lol!

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Post by Lady Otter Latté Wed Oct 30, 2013 11:36 am

The Ducks Revenge! cheers 
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Post by CheenaGringo Wed Oct 30, 2013 12:12 pm

We also often brine pork roasts but wouldn't recommend the liquor technique with a full pig!

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Post by Lady Otter Latté Wed Oct 30, 2013 1:09 pm

Yeah, pigs get mean when they are drunk. Very Happy 
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Post by lunateak Wed Oct 30, 2013 1:46 pm

And then they post on the webboard! Very Happy 
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Post by Lady Otter Latté Wed Oct 30, 2013 2:17 pm

Lunateak:

Beer 
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Post by CanuckBob Wed Oct 30, 2013 2:20 pm

lunateak wrote:And then they post on the webboard! Very Happy 
Bwhahahahaha.............nice one!!!!!!!!!
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Post by CHILLIN Wed Oct 30, 2013 4:48 pm

On the topic of pigs and turkeys, apparently the use of lard in cooking is becoming very popular in the U.S. south - they call it "lardcore".
http://www.splendidtable.org/story/dont-be-scared-of-lard-it-has-less-saturated-fat-than-butter?elq=1e077f48e7ca411c98d8ddc3aa246c20&elqCampaignId=3924
They are saying lard has less saturated fat than butter. It adds flavor - sort of crispy pork fat, but is rendered so it doesn't burn. Had some excellent tamales the other day, very moist and flavorful - must have been lots of lard. Turkey tamales would be great, and bits of lard could be cut into the raw turkey with an extra tender meat once roasted
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Post by lunateak Wed Oct 30, 2013 5:08 pm

Lady Otter Latté wrote:Lunateak:

Beer 
Back atcha:
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Post by CheenaGringo Fri Nov 08, 2013 11:38 am

More on the "Turkey Topic":
"Gobble, gobble: Thanksgiving turkeys chug beer"

"When it comes to pairing beer with poultry, Joe Morette isn't too fussy. His turkeys will drink just about anything.

Morette, who is raising about 50 Thanksgiving turkeys this year, has been giving his birds beer since 1993, when he and his workers popped open a few cans after work on a hot July day. A turkey knocked one over and started drinking, he said, and they've been sipping the suds ever since...........

http://www.nbcnews.com/business/gobble-gobble-thanksgiving-turkeys-chug-beer-8C11563938

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Post by hkrause Fri Nov 08, 2013 7:42 pm

If you're not stuck on having a "traditional" turkey but want flavorful, moist meat...

Get an 8-10 lb bird. Rinse and sprinkle on some seasonings. Toss in a 6+ Qt Slow Cooker on low. Come back hours later and enjoy. The meat creates its own juice, so you don't get crispy brown skin as in an oven, and no internal stuffing or gravy. However, no need to carve the bird because it will probably fall apart taking it out of the pot. You get ALL the meat removed from the bones, which makes for easy left-overs. Obviously self-basting, and incredibly tender. Use your time to prepare sides instead.

Heather
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