Image via WikipediaBy Randy Economywww.Economy4ABC.Blogspot.com
November 24, 2010
12:45 p.m.
Cerritos, CA
You can call Lillian Zacky and tell her, that my recipe for the "perfect" Thanksgiving Turkey is the best in America. Okay, and don't even bother calling that Turkey hot line controlled by Foster Farms. Follow this step by step "guide" on how to cook the perfect bird. It has been in my family recipe vault for generations.
TURKEY RECIPE
The "key" ingredient for the stuffing is popcorn. Yep. How All-American! When my great great grandmother found this recipe, it ALWAYS was a huge "hit" with "that side" of my family. Perfect! Never dried out. Give this a try.
8 - 15 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup brandy
1 cup celery
1/2 cup chestnuts
1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)
Salt/pepper to taste
Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back.
After about 4 hours listen for the popping sounds.
When the turkey's rear end blows the oven door open and the bird flies across the room.... it's done.
And, you thought I didn't cook..
4 comments:
"Reserve brandy until Turkey's rear end falls off. Drink brandy, write blog."
That is so right. The brandy. Shit, you forget the damn brandy.
Holy crap. Sauced here in Antioch.
I live in Hartford, CT. I googled the "perfect turkey" recipe and found your blog. OMG. What a riot. You have MADE my THANKSGIVING!
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