[Sca-cooks] FW: [TY] Elizabethan Turkey

[David Walddon]

I like a brined bird for the juiciness but I REALLY don't like the  
texture.
Let us know how the apple brine turns out.
We always called it dressing even when it was stuffed. It dressed the  
bird, I guess. It seemed that our American friends always called it  
stuffing and home in Canada we called it dressing. Never had  
cornbread stuffing until moving to the states.

Eduardo

________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST  
REPAST.

David Walddon
david at vastrepast.com
www.vastrepast.com
web.mac.com/dwalddon


On Nov 25, 2008, at 1:45 PM, Elaine Koogler wrote:

> On Tue, Nov 25, 2008 at 1:39 PM, David Walddon  
> <david at vastrepast.com> wrote:
>
>> I have tried a myriad of ways to cook a turkey -
>> brined, baked, steamed, roasted, smoked, grilled, rolled and  
>> stuffed, and
>> deep fried.
>>
>> Our favorite way is deep fried. We rarely inject (we have but we  
>> don't do
>> it that way often). The meat is ALWAYS moist and beautiful. The  
>> skin is
>> crispy and delicious. It takes only an hour to do it! And the  
>> extra oven
>> space is much appreciated.
>
>
> We love the deep-fried version as well...but we're doing a brined  
> bird this
> year.  The Washington Post had what looks to be a wonderful version of
> brining that includes apples.  Can't wait to try it.
>
>>
>> Since we are having friends from Finland and Germany for  
>> Thanksgiving we
>> are going to have the traditional stuff! Cranberry Sauce, Green  
>> Beans,
>> Candied Yams, Mashed Potatoes, Stuffing (Dressing! Who calls it  
>> what?), My
>> Gran's Carrot Casserole, Waldorf salad, Roasted Brussels, Gravy,  
>> White
>> Rolls, Pumpkin Pie and Pecan Pie.
>
>
> I often wonder why, even on FoodTV, they refer to the dish that's  
> cooked
> outside the bird as "stuffing".  I grew up being told that if it  
> was cooked
> inside the bird, it was stuffing...you know, stuffed inside the  
> turkey.  If
> cooked outside the bird, it was dressing.  Maybe it's southern  
> thing...my
> Mom came from 70 miles southeast of Atlanta, GA!
>
> Kiri
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