A merry Christmas to all

Turkey is worldWide , dude.

nutten like a GT creole turkey .....yummmm


Berbishis curry turkey is.....aaahhhmm....ammm....***sigh**

Nobody eats curried turkey...people did not eat turkey inberbice...it was considered second-class.

Now a good bhunjal duck, and farm-fresh curried and chicken...well now you talking. Plus some lamb meat. Now we cooking.

Yikes !!....dats every weekend backdam cooking 


Xmas is turkey .....***sigh***

Berbishis cannot do widdout Masala  ::LOL::

He he healthy...lets teach these folks who think that masala is trivial. Here is why we love our masala.

Dude there is a time and place fuh everything including Seasons.

berbishis really stuck in India  ::LOL::

Cal . All is not lost. Here is what I  would do
I would  de bone the turkey by removing the breast meat . I would then remove the legs and de bone it as well.
I would then season the meat with favorite herb and spices . In a skillet or large thick  bottom pot I would then heat oil to a high  degree and sear the meat first skin side down and then the other side. When this is done I would then cover pot and seal with tin foil and a lid and cook  at medium heat for about one and a half hours until  cooked. Remove and set aside .
I n the mean time I would  be  boiling the bones with  carrot , onion and celery  to make  a stock  something that you know how to do .
STUFFING,, my recipe.
Saute  some chicken livers  with  chopped shallots  , seasoned with salt and pepper. When finished add a can of water chestnuts and  set aside.
Finely chopped celery carrots and onions  in a food    processor.  Saute  this  in a thick bottom pot until soft and then add the reserved turkey stock . Bring  to a boil and then add generous amount  dried sage. Add the chicken livers water chestnut mix. To this add bread crumbs a little at a time constantly stirring until thickened .  Lower  heat and cook for two minutes and remove.
I don't    have time  to tell you Cal how I make my sauce because you have your own recipe .
I serve by slicing the breast across the grain ( thin slices ) and also  slice the legs . I usually take an  ice cream scoop  of stuffing wrapped in the white meat and placed on a slice  of the dark meat( legs) .  I would then ladle the sauce over.
My vegetables ..  carrots , Brussels sprouts and roast potatoes
Kind of inebriated with celebrating the festive season but will review this post in the morning ;D

 

Kwami...are you a chef? Seems like you have tis thing down to a science.

So sweet of you Kwami ..... 

Kwami ............ Fry turkey is definitely making the best of a bad situation !

All for nought though, Cal already by she Son ....Oven

You din even sound like a drunk man walking in a grave yard  !!

here mid night : last night  ::LOL::