turkey ???????????

**zimtwister** · 11-21-2005, 01:45 PM

i have a frozen 14 # er. when should i put it int the fridge to thaw?

Prophet · 11-21-2005, 01:53 PM

The general rule is 5 lbs/day for thawing in the fridge. So, if you're thawing a frozen Fonoti it would take around 75 days in the fridge.

**Freya** · 11-21-2005, 01:58 PM

Now, or even better.....yesterday. :grin:

6-KINGS · 11-21-2005, 02:40 PM

"Freya" wrote:

Now, or even better.....yesterday. :grin:

This is what my wife and I did yesterday.
We pulled that big ole meaty gobbler out and she got busy on it.
First she grabbed it by the neck and cleaned it out good, it is important to drain it well too.
Then rinse that big gobbler off with warm water, not too hot or you will scald the delicate skin.
Pat it dry with a clean cotton towel.
Then rub that old bird down with oil or soft butter. Make sure you get that butter everywhere. Just remember you can never use to much butter on the gobbler's skin. Really rub that butter in, you'll know the best way to rub it in by the way the gobblers skin holds on to the butter.
Then she seasons it up just the way she likes it.
Because my wife loves her gobbler just right.

Then she will gentle slide the big gobbler into her hot oven, which has been preheating all morning.

Now my wife loves thanksgiving gobbler so much she is always pulling the gobbler in and out of her hot oven all morning. Making sure the gobbler stays moist and juicy.
Because nobody likes a dry gobbler. I mean no matter how much gravy you put on it, it is still dry.
So remember to take your time with your gobblers ladies, they will thank you later with lots of hot juicy gobbler meat enough to feed several people.

So remember to treat your gobbler with love, care and devotion and your gobbler will help makes this thanksgiving the best ever.

6-kings

Del Rio · 11-21-2005, 02:44 PM

:shock:

6-KINGS · 11-21-2005, 04:00 PM

Oh come on I am taking about cooking a turkey...........

**Freya** · 11-21-2005, 04:03 PM

"6-KINGS" wrote:

"Freya" wrote:

Now, or even better.....yesterday. :grin:

This is what my wife and I did yesterday.
We pulled that big ole meaty gobbler out and she got busy on it.
First she grabbed it by the neck and cleaned it out good, it is important to drain it well too.
Then rinse that big gobbler off with warm water, not too hot or you will scald the delicate skin.
Pat it dry with a clean cotton towel.
Then rub that old bird down with oil or soft butter. Make sure you get that butter everywhere. Just remember you can never use to much butter on the gobbler's skin. Really rub that butter in, you'll know the best way to rub it in by the way the gobblers skin holds on to the butter.
Then she seasons it up just the way she likes it.
Because my wife loves her gobbler just right.

Then she will gentle slide the big gobbler into her hot oven, which has been preheating all morning.

Now my wife loves thanksgiving gobbler so much she is always pulling the gobbler in and out of her hot oven all morning. Making sure the gobbler stays moist and juicy.
Because nobody likes a dry gobbler. I mean no matter how much gravy you put on it, it is still dry.
So remember to take your time with your gobblers ladies, they will thank you later with lots of hot juicy gobbler meat enough to feed several people.

So remember to treat your gobbler with love, care and devotion and your gobbler will help makes this thanksgiving the best ever.

6-kings

I don't clean gobblers.......that's the man's job. I want it ready for the oven by the time it gets to my involvement.