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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
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Looks like there's 100% consensus on the issue JRT. Maybe you can bring it to Connor's attention.
Now this is a topic worthy of GT week. Dressing in my house. For whatever reason, my mom never stuffed the bird. The dressing was traditional cornbread dressing w/ sage and celery and served on the side next to whatever your aunt made with Velveeta in it. And yeah, my mom's dressing is the best, so I don't even wanna hear it.
Go Dawgs!
I agree with the term "dressing", but unless "dressing" is derived from a native American term for a corn bread casserole, then I don't think it is descriptive. In English cookology, I suspect it would be classified as a pudding, so corn bread pudding might be more descriptive, but it sounds too British. So, "dressing" it is. Sigh.
In the South it’s called dressing (mandatory). Turkey & dressing. Don’t think I’ve ever heard it called turkey & stuffing. That just sounds wrong, like are we eating pillow filler or something?
Dry brine is where it's at.
And dressing of course
Yep, science backs this up too.
Never even heard of brining a turkey, but will definitely check it out now. Thanks for the tip.
Also, smoke a dry brined turkey. For Best results, use maple or pecan instead of hickory.
You can thank me later.
Usually deep fry, but did something similar moos bro
If you're bored with traditional, I did this 3 years ago. A little time consuming, but once ready to place in the oven, broil for about 10 minutes then bake the duration. Crisp the bacon first in broil stage
. Also be sure to make slices in the turkey breast prior to the bacon braid to allow the bacon juices to penetrate the turkey meat....
Nice bro, happy with the results?
It was on point for sure
Is this for real?
It is. Some other fun things to research:
The bacon explosion. I recommend this with beef instead of the traditional italian sausage.
The piecaken (think turducken, but the dessert version)
Yep! Of course I did the 'stuffing" faux pau, but it took me about 20 minutes to "bacon braid" the turkey. It was a hit at the parent's house 3 years ago.
@moos @ghostofuga1 bros....mind blown
My dad had a friend that used to send him turduckins every year. He always gave them to me to prepare. Always smoked them and they were very good, just a little different for my family's taste. I always brought back 75% of the birds from thanksgiving.....
I'm thinking about doing a turducken/piecaken theme next year.
Liking the idea and may follow you