Turkey

plow hand · Nov 12, 2009

Thanksgiving is just right around the corner...So what is your favorite part of the turkey..

IaGary · Nov 12, 2009

The gizzard and heart.

Unless I have enough gravy to soak up the dry meat.

Larry in CO · Nov 12, 2009

The pork roast. I don't like turkey. Larry

KYfarm · Nov 12, 2009

two little spots of dark meat on the bottom of the carcass, in my family we always call them the "oysters" tho I doubt that is the proper term

PJH · Nov 12, 2009

Deep fried!! Then it's all good!

Paul

Mike (WA) · Nov 12, 2009

Don't know what they're called either, but I know exactly what you're talking about. I carve the turkey, and that's my "fee"- I set them aside for me. We rotate Thanksgiving among my siblings, and neither of my BIL's like to carve- so I always do it, and always collect my fee. Never made a big deal about it, so no one knows what they're missing!! "The poor dumb things. . ." as my grandma would have said. . .

Vito · Nov 12, 2009

A little stuffing is always good.

Vito

kruser · Nov 12, 2009

Dark meat with smashed potatoes, lima beans, green bean casserole and gravy! Maybe a little bit of cranberry jel to go with it! The white meat is always for sandwichs later.

PS: My Dad would always knaw on the neck after Mom had cooked it - We broke him of that habit as we now have Thanksgiving at our house.

Jim

Zachary Hoyt · Nov 12, 2009

I second stuffing. It is the best part in my opinion.
Zach

kruser · Nov 12, 2009

Oh yeah,
I forgot to mention saving room for Mom's pumpkin and pecan pies. Always need a nap after that meal! And then a little excrcise

Anonymous-0 · Nov 12, 2009

Since we cook the turkey to EAT, rather than for looks, we cook the turkey breast side down, with an onion in the cavity. All the juices run to the breasts, and the white meat is NEVER dry.

So, under those circumstances, I prefer the white meat.

Anonymous-0 · Nov 12, 2009

My grandma taught me how to do it that way. She put into a covered pan in a 250 degree oven the night before and went to bed. 9 or so hours later it was perfect. Not only was the white meat not dry the dark meat was also better.

James Howell · Nov 12, 2009

whole_basted_turkey.jpg" border="0" alt="Photobucket

</a> Since we"re <a href="http://www.answers.com/topic/talk-turkey">talking turkey</a>, my favorite parts are breasts, legs, and thighs - dark or white.

Same goes for chicken and quail.

da-bees · Nov 12, 2009

(quoted from post at 00:37:56 11/13/09) Thanksgiving is just right around the corner...So what is your favorite part of the turkey..

My favorite part of the turkey,,,,,,,,,,,,is the eating part. as in all of it.

Pete in MD · Nov 12, 2009

Try this quiz.
Turkey Trivia Quiz

steve n carol · Nov 13, 2009

Oysters....

The oyster meat is the best part, hands-down. It's tender and immeasurably succulent, but because of its lesser-known location, it does not always make it onto the platter with the breast meat and drumsticks. (The French name of the oyster, sot-l'y-laisse, means "the fool leaves it there.") This makes it an ideal chef's treat, a reward for hours of toil over steamy stoves and heat-blaring ovens. Those who are invited to dine at our home on roasted chicken can find me in the kitchen shortly before dinner is served, stealthily scarfing down the oysters (and selfishly, wordlessly monopolizing the highlight of the meal).

There are dishes that call for nothing but chicken or turkey oysters. Considering you only get two oysters per bird, it's understandable that such dishes are delicacies. Me, I prefer my oysters unadorned, plucked straight from the hot carcass. It's the right of all who choose to cook and carve the bird--and it's why Mom still hasn't told Dad about those special bits of back meat

yeah! they never see the table!!!

Fergienewbee · Nov 13, 2009

I like the drumsticks. Save the white meat for hot turkey sandwiches. Mom always ground up cranberries and oranges, peeling and all. Freezes great and goes with pork just as well.

Larry in Michigan

Anonymous-0 · Nov 13, 2009

ALL OF IT deep fried....never eat another baked one

MAY GOD BLESS THE USA

Anonymous-0 · Nov 13, 2009

(quoted from post at 23:59:56 11/12/09)
Oysters....

The oyster meat is the best part, hands-down. !!

Ok I'll be ignorant. If these aren't reproductive organs, where are they located? I'll have to try. I like the heart and liver best but have to save it before the wife throws it out and cook it on a camp burner in the workshop (she led a sheltered life). Then it's the white meat.

Dave

NEsota · Nov 13, 2009

We have been smoking one or two turkeys a year for close to twenty years, using a small gas fired smoker. Fruit tree wood chips; contribute smoke to the steam atmosphere in the smoker.
To prepare turkey; holes are poked in the carcass with paring knife. It then marinates for 2-3 days in the refrigerator. The mixture for that is; water, can of Coke, a cup or two of brown sugar and salt, 2 crushed oranges.

Because the beast is cooked by the steam, it is very moist through out. Depending on how much sugar and salt is used in the brine, people will say it tastes like ham.

LEH · Nov 13, 2009

I'm a breast man. Love watching Robin Mead in the morning!

Case e · Nov 13, 2009

We cook alot of home raised chickens in the crock pot that way, you are right it is moister that way, everyone else looks at me like I am crazy when I say that.

Case e · Nov 13, 2009

The best part about thanksgiving turkey is getting the mean toms butchered! The kids are safe to roam the barnyard again!

ben brown · Nov 13, 2009

to me though i like all the food,, its always been the smell of dinner being cooked my older sister think it should be done in advance but she still dont under stand it all about being together and sliping in and stealing a olivie or peice of celeary,as the old ant try to guard it from the young ones, it all about being together and and the great smell of dinner being prepared PS and you dont even have to buy a gift,

steve n carol · Nov 13, 2009

Dave, Don't worry about it. These are only on American birds.

I used to think they were the 'oil glands' that birds access to oil and preen their feathers. The info on the web states that it's a muscle.... Its located on the back, just atop the hip socket, but still on the back. One on each side.

On a turkey, each 'oyster' is about the size of half of a hard boiled egg.

enjoy one of life's pleasures!!!!

sl

Mike (WA) · Nov 13, 2009

No, its not an organ- its muscle. But with a unique texture and flavor.

Turn the bird over. They're just lumps of muscle, one on each side about an inch from the midline, about 2/3 of the way back from the front of the turkey. There's an indentation in the carcass that they sit in- I have no idea what their function is. Chickens have 'em too, they end up being on the piece called the back, that my wife always eats, so I only get 'em on turkeys.

Now, don't get me started on halibut cheeks. . .

buickanddeere · Nov 13, 2009

Ever have a good feed of cod tongues?

Anonymous-0 · Nov 14, 2009

Always threw them away then :shock: I'll try them this year. if it kills me, I'll haunt you folks forever and you'll never enjoy them again.
Growing up, my best friend's dad was a go to your house butcher. He'd come to your place, slaughter and take it home to process. Always an adventure having dinner at his house. Pig's feet, pig ears, oxtail, tongue, heart, you get the idea.... Never had balls, kidneys, or brains, but got a taste for most everything else. Pretty easy to talk my neighbors out of heart and liver these days.

Dave

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