[–] totes_magotes 0 points 1 point 1 point (+1|-0) ago
I poured hot water on it and waited like 10 minutes.
That's it.
Might help to know that I freeze dried it last year so...
[–] Kennedyclark ago
I refuse to let the jews lock me into the most bland dry bird. This year I did cornish hen, next year Im doing duck.
If I can afford it after that pheasant.
Dont listen to msm that you MUST eat turkey. Roast fowl of any type is fine.
[–] NSFW_LeeLee 0 points 1 point 1 point (+1|-0) ago
I had a 22 pounder. I rinsed it out, dried it, buttered the skin, herb-rubbed it. poured a quart of water into it. I cooked it low heat overnight. 175 degrees, 16 hours. At the end of the 16 hours I turned it up to 450 for 30 minutes to brown and crisp the skin.
It reached safe internal temperature and was delicious. My family has done this since i was a little kid and my grandfather did it. 2 of my children are grown and out of the house, but come back for the holidays. .
[–] boredTech 0 points 2 points 2 points (+2|-0) ago (edited ago)
Because it was just me and the wife, we went tiny with the turkey (big dinner, but tiny turkey).
The wife went with a turkey soup this year, which was actually very good.
2 turkey wings / celery / carrots / onion / garlic / mashed potatoes / thyme / cream
Basically boiled up the bird and vegetables until they were done, removed the bird and took the meat off the bones, placed back in meat. Added mashed potatoes into soup because it wasn't very thick, then added the creme.
This was still rather heavy, and no loss of tryptophan (still induced turkey coma).