Text 30268, 91 rader
Skriven 2012-10-10 05:55:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Glide Path
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML>  - turkeys can fly about 1 mile without difficulty. Their flight
 ML>  speed has been estimated as up to 55 to 60 mph. By nature,

 DD> Like I said, out a 12th story window.   Bv)=

 ML> No, seriously. And given that a turkey (wild variety) would
 ML> have the brains to open its wings, the fall would be much
 ML> broken, and probably the turkey would not. Though a dead or
 ML> Beltsville turkey might be able to attain 60 mph only by
 ML> being heaved out such a window.

I think you missed the string of ^^^^^ which I used to highlight the phrase in
your quoted article that stated the turkeys attained the 50 (or so) MPH when on
a downhill slope. Which is what I meant by "out a 12th story window". 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Funky Stuffed Turkey
 Categories: Emeril, Poultry, Stuffing, Chiles
      Yield: 8 Servings
 
      8 oz Cold unsalted butter, in
           - 1/2" cubes
      8 ts Salt; divided
      4 ts Cayenne; divided
      1 c  Chopped onion
    1/2 c  Chopped bell peppers
      2 tb Chopped garlic
     10    Pickled sport peppers; in
           - 1/8" X 1/4" slivers
      3 tb Pickling liquid
     12 lb Turkey
 
  Preheat oven to 400øF/205øC. Toss the butter cubes in a
  bowl and season with 2 teaspoons of the salt and 1 teaspoon
  of the cayenne, freeze for about 30 minutes.
  
  In a small bowl combine 4 teaspoons of the salt and 2 tsp
  of the cayenne. In another bowl combine the onions, green
  peppers, garlic, sport peppers, the remaining salt and
  cayenne, with the pickling liquid.
  
  With the cavity of the turkey facing you, go into the
  cavity and, with a sharp knife, make 2 to 3 slits on both
  sides of the breast bone. Insert 2 to 3 cubes of the frozen
  butter into each slit. Spoon 1/4 teaspoon of the salt and
  cayenne mixture into the slits. Insert about 1 teaspoon
  (more if you can) of the vegetable mixture into each hole,
  pushing with your fingers. Then, gently pull the drumstick
  forward and outward to expose the inner thigh. Pull the
  skin away from the meat. Make a slit following the bone
  line from the top of each leg. Use your index finger to
  make a path and repeat the stuffing procedure as described
  above.
  
  Where the skin has been loosened on the inner thighs, spoon
  in about 1/4 teaspoon of the salt and cayenne mixture. Turn
  the turkey, breast side up, so that the neck opening is
  facing you. Lift the skin flap and make a slit down each
  wing from the shoulder, again following the bone line.
  Repeat the stuffing process on both wings. Season the
  outside of the turkey with any remaining salt and cayenne
  mixture.
  
  Any leftover butter and vegetable mixture can be placed
  inside the cavity. Secure the wings by folding the lower
  half back over the top of the wing. Tie the legs together
  with kitchen twine. Place the turkey in a large roasting
  pan. No oil or cooking liquid is required. Bake for 15-20
  minutes to get the browning process going. Lower the oven
  temperature to 350øF/175øC. Cover and bake for 3 to 3 1/2
  hours or until juices run clear.
  
  Cooking time of course will vary according to the size of
  the turkey.
  
  Yield: 8 - 10 servings
  
  SOURCE: Essence of Emeril Cooking Show #EE2237
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

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