The Art Of Cooking Turkey
Thanksgiving is not that far away and you may already be in the middle of coming up with a menu. Turkey will probably be the main course and to avoid disappointments, or maybe a repetition of last year's failure, here is a new recipe to try out which includes the use of popcorn as a stuffing. Imagine that!
Baked Stuffed Turkey:
A 12 to 15 lbs. roasting turkey
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
Preheat oven to 350 degrees. Brush turkey well with butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end towards the back of the oven. Listen for the popping sounds. When the turkey's behind blows the oven door open and the turkey flies across the room: IT'S DONE!
Another piece of advice: Keep doors and windows closed, take cover, or hoist yourself in well-protecting clothing. My recommendation would be to do both. When hearing the popping sounds do not open the oven; you might get blasted. Do not prevent the oven-door from flying open either; you might like to use the oven in the future!
When I found this recipe, I thought it was perfect for people like me, who just aren't sure how to tell when poultry is thoroughly cooked, but not dried out. Why don't you give this a try and let me know how it worked out. I don't want to try this at home. Grin.
Baked Stuffed Turkey:
A 12 to 15 lbs. roasting turkey
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
Preheat oven to 350 degrees. Brush turkey well with butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end towards the back of the oven. Listen for the popping sounds. When the turkey's behind blows the oven door open and the turkey flies across the room: IT'S DONE!
Another piece of advice: Keep doors and windows closed, take cover, or hoist yourself in well-protecting clothing. My recommendation would be to do both. When hearing the popping sounds do not open the oven; you might get blasted. Do not prevent the oven-door from flying open either; you might like to use the oven in the future!
When I found this recipe, I thought it was perfect for people like me, who just aren't sure how to tell when poultry is thoroughly cooked, but not dried out. Why don't you give this a try and let me know how it worked out. I don't want to try this at home. Grin.
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