There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
There may be numerous ways to cook a turkey, but there is only one tried and true way to prepare it for the fire. If you want to give your next Thanksgiving meal a more personal touch, then you will definately be able to put this method to good use. Add this to my Recipe Box.
- Rubber gloves
- A live turkey
- Two adequately-sized cooking vessels
- A hatchet
- A butcher knife
- A large chopping block
- Strong string/rope
Preparing A Live Turkey
Fill one of the vessels with water halfway to the top, then begin boiling it. Put on rubber gloves.
Stretch the turkey's neck across the chopping block, then behead it with the hatchet.
Give the body a few moments to stop flailing, then use the strong string/rope to hang the tukey upside down. This will allow the blood to drain out.
Submerge the body up to its feet in the boiling water to scald it. Dip the turkey for 5-10 minutes, depending on size.
Remove the turkey from the water, place in the second vessel and begin to pluck the feathers from the body. The scalding should make this part much easier.
Use the butcher knife to cut the turkey completely open, starting from the collarbone and ending at the rectum.
Pick out the entrails by hand.
Wash and dry the turkey in a sink.
Refrigerate the turkey immediately if it is not going to be directly served .
Getting Ready To Serve
Cut the wings off using the butcher knife.
Remove the drumsticks from the thighs at the joints.
Cut straight down the ribcage (on both sides) to remove the breast from the carcass.
Cut straight down along the breastbone to separate the breast in half.
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