johnart said:

Well, it depends. If you get a Cajun deep fried turkey which is what we usually do, it's infused with Cajun spices similar to Popeye's chicken.
[Edited 11/24/09 9:19am]

SCNDLS said:

Ok, see? NO.

Love me some Popeyes, we know this, just not on Thanksgiving day.

johnart said:

You ain't lived son!! That bird is the BOMB!!! Maybe next year...

RenHoek said:

I know you know wassup! Folks be scrapping for the last piece of turkey. You know it's good when there ain't NO turkey leftovers. Couldn't even make a decent turkey sammich the next day.

SCNDLS said:

PREACH!

My brother-in-law deep fried a turkey one year, and it was like he laced it with cocaine or something! We had leftovers from my mom's turkey (which is very good) for a couple days, but his was entirely gone by Thanksgiving night.

Is "brining" the same thing as "seasoning"???

My wife washes the bird in vinegar. Kills bacteria and starts the tenderizing process.

Then she rubs it with "recado" - it's a blend of herbs and spices that Puerto Ricans make - and then with Sazón Goya (avail at most supermarkets). Then it gets covered and stuck in the fridge for 2 days (the aforementioned is happening tonight).

I think there's also cloves of garlic stuck into the bird (or is that only for the pork roast???).

Anyway, it's deeeeelicious.

Lammastide said:

What, what!!! Fried turkeys on this side!!!

It's REALLY sad though when you have a selection of different turkeys and people be like:

Ummmm, can I have some more turkey???

Naw, I want the fried turkey not that other kind . . .

Whatchu mean ain't no more fried turkey???

Awwww, man!

Nevermind, I'll get some honeybaked ham instead

All this is followed up with the usual bitching about my uncle's side of the family fixing to go plates before everyone's eaten. Tacky mofos!

PurpleJedi said:

It's a different process but both look to get the same result. Brining takes less time and in theory should more evenly season the meat. Not dissing this method, it's just the way it works. A 2 day rub like that probably starts to cure the meat

SCNDLS said:

I'm not saying it's not good. I bet I will stab a bitch with my fork if she/he come close to my plate.

I just don't want it on Thanksgiving day.
Thanksgiving day is for good ol' fashioned roasted turkey. (with stuffing and cranberry sauce) No variations.
[Edited 11/24/09 12:00pm]

PurpleJedi said:

That's just for pernil (pork roast).
You holes into it and stuff em with a mix of crushed garlic, oliveoil, salt, white vinegar, peppercorns and oregano.

johnart said:

I understand and respect that... we go SO traditional here we MUST have the jellied cran-sauce still in the shape of the can!!

RenHoek said:

We do too.
Those beautiful ridges.

PunkMistress said:

Sell out!

johnart said:

the way it sliiiides outta the can...

johnart said:

Yeah, I think that you're right about that.
But I think that my wife rubs the pernil with "recao".

RenHoek said:

I used the same recipe a couple years ago, it's awesome. I tweak it a little, so mine is better regardless.

JustErin said:

Huh?

PunkMistress said:

Oh, you didn't get it.

Nevermind then.

JustErin said:

Give it to me.

RenHoek said:

Cranberry sauce a la Bart:

Hey everyone, this is really helping me out. I just went and bought a big ole bucket. Now I need to decide which method to use. I think I'm gonna do a bastardization of everyones methods and see what happens.

karmatornado said:

This is what I often do with recipes and it usually works out great. Good luck!

PunkMistress said:

I usually look at the picture and use what I already have in the pantry!

JustErin said:

I got it

Mach said:

Oh, wait!

Fuck YOU!

I can be nice if I want!!!

RenHoek said:

hell yeah! do not fuck with the canned jelly!
actually I'm gonna be bold this year and do the berries...but I got cans just in case. My family sucks that shit down like it's a main course

PunkMistress said:

but







wait



yes please !

PunkMistress said:

Neva!!