Brooklyn Back When - Open Thread

I just made "Buffalo" Mac & Cheese.

I'm back! You made Anthony's Buffalo Balls & Mac & Cheese???

I'm back! You made Anthony's Buffalo Balls & Mac & Cheese???

you should invite Anthony over ???? He loves that stuff!!

you should invite Anthony over ???? He loves that stuff!!

Yes, I am seriously asking you Suzie for advice on cooking the damn turkey. I can't remember what I did once a year, well, ok, I do remember one thing, lol.

Yes, I am seriously asking you Suzie for advice on cooking the damn turkey. I can't remember what I did once a year, well, ok, I do remember one thing, lol.

Nooooooooooooooo, Buffalo Mac & Cheese, he he he.

Nooooooooooooooo, Buffalo Mac & Cheese, he he he.

No Balls in it.

No Balls in it.

Are you making the balls and cooking them tomorrow??

Are you making the balls and cooking them tomorrow??

Patsy's late. She called me before she left work and should be on here by now.

Patsy's late. She called me before she left work and should be on here by now.

I can't wait to make the balls.

I can't wait to make the balls.

What is everyone checking their balls or their cookbooks???

What is everyone checking their balls or their cookbooks???

NOOOO you dont put it in over night ...unless your looking to hang out in the burn unit tomorrow....all kidding aside never leave the oven on and go to sleep !!!! I have a 911 story about that one !!! Let me know if you want to hear it ...lol????
I clean out the bird as gross as that is ....literally clean out that crap inside !!!

then I stuff paper towels up his ass.....and dry it good !!

then I lift the skin up by the opening of its butt ....and shove slices of butter in between the skin and the turkey (poor thing)

I usually tigh the legs together if I can find white rope .....if I cant I just take shoelaces off my Son's sneakers....(Im only kidding)

then I cover it with aluminum foil ....and put in oven for however long ......

last hour or so ....I take off aluminum foil and brown and keep basting .....

WALA !!!!!

monja

NOOOO you dont put it in over night ...unless your looking to hang out in the burn unit tomorrow....all kidding aside never leave the oven on and go to sleep !!!! I have a 911 story about that one !!! Let me know if you want to hear it ...lol????
I clean out the bird as gross as that is ....literally clean out that crap inside !!!

then I stuff paper towels up his ass.....and dry it good !!

then I lift the skin up by the opening of its butt ....and shove slices of butter in between the skin and the turkey (poor thing)

I usually tigh the legs together if I can find white rope .....if I cant I just take shoelaces off my Son's sneakers....(Im only kidding)

then I cover it with aluminum foil ....and put in oven for however long ......

last hour or so ....I take off aluminum foil and brown and keep basting .....

WALA !!!!!

monja

I am just making Turkey, stuffing, candied yams, green bean casserole, stuffed Black Olives and Pumpernickel bread.

I am just making Turkey, stuffing, candied yams, green bean casserole, stuffed Black Olives and Pumpernickel bread.

Janet - Q: How accurate are "recommended cooking times"?
A: None of us want an undercooked turkey—or an overcooked one! with so many variables, it's best to check your turkey with a meat thermometer before you estimate the bird to be done. Don't ever serve an undercooked bird, but in some instances, we've found the USDA recommended cooking times to be longer than necessary, resulting in an overcooked bird, so start checking your bird about 3/4th of the way through the total recommended cooking time.

Q: How can I tell when the turkey is done?
A: There are several ways to determine if the turkey is cooked through. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 degrees F. in the thigh. The center of the stuffing should reach 165 degrees F in the cavity, and the center of the breast is done at 170 degrees. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.

Janet - Q: How accurate are "recommended cooking times"?
A: None of us want an undercooked turkey—or an overcooked one! with so many variables, it's best to check your turkey with a meat thermometer before you estimate the bird to be done. Don't ever serve an undercooked bird, but in some instances, we've found the USDA recommended cooking times to be longer than necessary, resulting in an overcooked bird, so start checking your bird about 3/4th of the way through the total recommended cooking time.

Q: How can I tell when the turkey is done?
A: There are several ways to determine if the turkey is cooked through. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 degrees F. in the thigh. The center of the stuffing should reach 165 degrees F in the cavity, and the center of the breast is done at 170 degrees. You can also prick the leg joint with a fork, and if the juices run just slightly pink or clear, the turkey is done.

I may make Creme Brulee since I only have a pecan pie.

I may make Creme Brulee since I only have a pecan pie.

I have 4 trays of stuffing in the oven last hour .....now I ahve to do the stuffing balls .....I really feel like going to the shelter ...I have so much food ....or call them to my house ....not even joking!

I have 4 trays of stuffing in the oven last hour .....now I ahve to do the stuffing balls .....I really feel like going to the shelter ...I have so much food ....or call them to my house ....not even joking!

Yeah, but I need to have an estimate so I can put it in the oven with enough time to cook and serve it, lol, like 5 hours, etc.