Ask MetaFilter questions tagged with turkey

I'd give her some booze to cope with the job, but I don't want to scare her too soon.

hasna — Mon, 14 Dec 2009 15:11:43 -0800

I'm making a "Welcome" gift basket for our new live-in nanny, in Turkey. What should I include? I'm the current, departing nanny for a family in Istanbul, and I'm making preparations for our new nanny who arrives in a month. I want to make a gift basket for her, but I'm lost on ideas. I will be staying a few weeks after she arrives to help her transition, but I still want something nice for her when she arrives.

She's 20, pretty "hip", and from the southern States. Currently a nursing student, taking time off school for this job. I only know her from a dozen or so emails exchanged, plus her Facebook profile, so I'm not really sure of her specific interests.
I don't think typical American stuff would be right, as she won't be missing them yet. So far I'm including small sized (but nice/luxury) toiletries, a nicely wrapped box of lokum ("turkish delight"), a loaded public transit card (Akbil), a Starbucks gift card, and local maps and phone numbers. The family will be giving her a cell phone, and she'll use the house number for long distance calls, so she doesn't need a phone card.

I'm seriously stuck for ideas. If you were arriving for 18+ months in a foreign country (I don't think she's traveled too much internationally, aside from Caribbean cruises), what would you want?

Thanks in advance!

What to do with leftover turkey

tr0ubley — Fri, 27 Nov 2009 20:01:56 -0800

Please share your best recipes for leftover turkey. Most of the recipes that turn up online sound bland, or like a bad sequel to Thanksgiving dinner. Help me think of something new and interesting to do with the leftover bird. Bonus points if it is not a soup or pot pie.

Brining for too long?

blueplasticfish — Wed, 25 Nov 2009 08:24:36 -0800

Brine Filter: My turkey's been brining in very cold conditions for now 36 hours. Should I remove it? I put the thawed turkey in the brine Monday night at 7:00pm. The turkey is 16.64 lbs, I used a bucket, and is sitting outside covered where it has been pretty cold. (I checked in on it and found some ice just barely starting to form on the surface.) My friend told me I need to brine for 3 days, but after reading around the web this morning, this seems like too long. So, as of right now, ~9:00am Mountain, my Turkey has been brining for ~36 hours. The apple cider brine that I used from Williams Sonoma marked 36 hours as the longest time the bird should be brinded. I don't want to brine for too long.

So, what do I do now? Should I take the bird out and rinse in off really well? If so, how do I store it until I put it in the oven tomorrow? Refrigerator? Bagged? Covered with foil?

The most insane Turkey recipe ever.

melorama — Tue, 24 Nov 2009 22:36:42 -0800

I'm searching for an completely insane recipe for a "blackened" roasted turkey that David Rosengarten prepared on his old Food Network show, "Taste". Back in the early to mid 90s (when the Food Network had programs that were actually worth watching), the loveably snooty David Rosengarten had an awesome show called "Taste", where he would discuss one selected food item in excruciating and fascinating detail every week.

One one show, he demonstrated how to make a crazy Roasted Turkey recipe which required 30 or 40 steps to prepare. The culmination of the recipe, as I recall, was covering the whole bird with some sort of substance that caused the outer crust of the turkey to turn completely black.

The only other detail I remember is that the premise of the show was that the recipe was published by a newspaper or magazine writer many, many years ago, and that the pure insanity of the recipe had become an near urban legend that David Rosengarten sought to actually try out for himself to see if it was for real.

What's the name of this Turkey dish? (and an extra gold star if you can tell me where I can watch old episodes of "Taste" online)

Help me perform an expatriat culinary miracle.

bookish — Tue, 24 Nov 2009 07:07:18 -0800

How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home! I'm studying in India for the year, and my fellow American students and I want to put on a Thanksgiving dinner. One girl is making cornbread, using corn meal she brought with her from home. There will be mashed potatoes. There will be mulled wine. But what else, and how?

I really would like something turkey-like, but there is no way I can find turkey meat. Chicken is my best bet. This is a pretty vegetarian city, but there are some butchers, and I could probably find basically any part of the bird I need (or the whole bird, but I don't think that will fit in the toaster oven). I'm not really sure how to go about cooking it though— I've never cooked a turkey and, having been a vegetarian for much of my life, I don't really have experience cooking meat in general. I need major help.

I would also like to fill out the selection of side dishes. Again, there are ingredient constraints. I can get fresh carrots, peas, potatoes, beets, white radishes, cauliflower, okra, green beas, cabbage, tomatoes, onions and garlic. I can get green bell peppers, but not red or yellow. I can get a variety of squashes, but they're all a little different than the varieties I'm used to. There are also yam-like things, but they're not the sweet potatoes of home. I can get corn, but only frozen. No broccoli, mushrooms, cranberries, celery.

No prepared convenience ingredients like chicken broth, cream of mushroom soup, pie crust. Cheese is possible but difficult, expensive, and comes in a very limited range. Flour, butter, eggs are go. Cooking oil, but not olive oil or anything fancy like that. European spices are of very limited availability, with the exception of those used in Indian food (coriander, nutmeg, cloves, cinnamon). I have some dried basil and oregano, and may be able to find rosemary and thyme if I'm lucky.

I don't have any fancy kitchen equipment either— a few assorted pots and pans, a few knives, spatulas, spoons. I have a countertop gas range with two burners and a toaster oven to bake (smallish) things in.

If you have any ideas for Thanksgiving food that I could pull off using what I've got, please tell me. We're all homesick and really looking forward to putting on a delicious, heartwarming feast.

Cooking a turkey in an electric roaster oven

Lylo — Sat, 21 Nov 2009 11:49:47 -0800

Have you ever used an electric roaster oven to cook a large turkey? So I am looking at the directions from a Rival 22 qt roaster oven and a Hamilton Beach 22 qt roaster over. The Rival directions suggest 13-15 minutes per pound at 325 degrees (over 5 hours for a 22 pound unstuffed turkey). The Hamilton Beach directions say turkey cooks faster in an electric roaster oven than in a conventional oven, and that it should take 2 to 3 hours for the same size bird at the same temperature. Who is right? (I can't imagine the roasters are that different from each other, 325 degrees is 325 degrees, right?). Also in the Hamilton Beach instructions, it states if you want the turkey to brown, paint it with a mixture of Kitchen Bouquet and butter. I've never used Kitchen Bouquet and don't know how this will effect the taste (I'm salting the turkey per the "salt don't brine" recipe in last year's Bon Appetit magazine, which tasted GREAT when cooked in a conventional oven.

Like a turkey trying to fly.

zoomorphic — Fri, 20 Nov 2009 10:37:49 -0800

I'm hosting my first Thanksgiving. I have zero idea what I'm doing. Advice, s'il vous plait! I got the bright idea to organize a Thanksgiving dinner for my fellow NYC transplant friends who aren't flying home for the holidays, doubling as an excuse to show off my cool new apartment. Oh, except, I can barely cook tofu, let alone an entire turkey. Today I saw a sign-up list at a grocery store for turkeys that ended yesterday, and I was mortified that somehow I'd missed the turkey lottery deadline. I need advice on everything.

My ten guests are bringing side dishes according to their household traditions, but I'm in charge of the turkey, the mulled wine, candied bacon ice cream and pumpkin pie. I'm a good baker and will do right by the desserts, but I need easy-to-follow advice on good places to acquire a bird (preferably free-range, organic) suited for 10 people, gutting it, basting it, etc. If you've got a good mulled wine recipe, send it my way. Any favorite Martha Stewart touches would be lovely. Miscellaneous advice related to large dinner parties would be much appreciated as well.

Smoked Turkey

dirtdirt — Wed, 11 Nov 2009 07:21:33 -0800

I am going to smoke a turkey this year for Thanksgiving. Uh. 'Smoke' like a brisket, not 'smoke' like a cigarette. Any advice? I have a Weber Bullet, and I am reasonably comfortable with it - done a bunch of briskets and ribs. But a whole turkey? That is out of my comfort zone. The stakes are high because, well, it's Thanksgiving. I get one shot and if I botch it we're all eating macaroni and cheese. And my appetite for turkey is not such that I care to do a practice turkey.

There are a couple of good looking techniques over on the useful website with the dumb name, and I am leaning towards the apple brine method they have, but first hand accounts, tips, tricks, recipes, or caveats would be great.

Turkey massacre

popcassady — Thu, 05 Nov 2009 15:36:55 -0800

Turkeys. Which festival consumes the most? In my country we eat them for Christmas. In the USA, I gather, they get eaten at Thanksgiving.

So what's the deal? Do Americans eat turkey for Christmas too? Are there other celebrations in other cultures which feature a whole roast turkey? Is turkey for Christmas a global tradition?

Which festival sees the death of the most turkeys worldwide? Christmas, Thanksgiving, or other?

Kiva Han

xanthippe — Tue, 03 Nov 2009 02:48:18 -0800

Where is the first coffee house in the world? I'm told it's a place called Kiva Han in the suburbs of Istanbul. Has anyone visited, seen, or discovered any details on the history or location of this place?

Turkish Coffee: Where's the Foam?

k. — Tue, 27 Oct 2009 12:08:52 -0800

I tried to make Turkish coffee, but it doesn't foam up like it's supposed to. What am I doing wrong? This is my understanding of how to make Turkish coffee: grind coffee to a really fine powder, put it in a pot with water, and don't stir (so the coffee stays at the top and forms a layer over the surface of the water). Heat until the surface foams up, then remove the pot from heat. Put it back on the stove and do the same thing two more times, then pour it into cups.

When I try to do this, the coffee doesn't foam very much the first time, and it hardly foams at all after that; it just boils. I tried using more coffee than I was supposed to, but that didn't help much. I'm using a small saucepan, since I don't have a real Turkish coffee pot (cezve/ibrik/briki)--I wonder if the problem is that, unlike a cezve, a saucepan has a wide surface area at the top, which thins out the coffee layer. Still, some recipes say it's fine to make Turkish coffee with just a regular pot. Any ideas of what the problem might be?

Drive Thru Turkey

ericthegardener — Mon, 17 Aug 2009 20:56:44 -0800

Is there a national fast food chain in the United States that sells a turkey-burger?

Where can we find a fresh turkey in July?

olinerd — Wed, 22 Jul 2009 10:13:40 -0800

Where can we find a fresh turkey in Massachusetts before Sunday? Because we're cool like that, some friends and I are making a Thanksgiving dinner on Sunday. Our turkey was going to come from Whole Foods, but unfortunately they notified us today that that fell through. We need a big enough bird to feed about 15 people and we're looking for fresh, not frozen. Where in Mass do you think we could get one on such short notice? (We're in Cambridge/Boston, so closer is better, but we can't be too picky this time of year...)

Google shows us lists of turkey farms, but short of calling every single one of them, we're not sure how to find out which ones would actually have turkeys available this time of year. Actual recommendations would be really really helpful.

Getting Potatoes Right

Fairchild — Sat, 27 Jun 2009 11:08:46 -0800

How can I make perfect baked potatoes while roasting other meats? I'm roasting a bone-in turkey breast that will take 1 3/4 - 2 hours at 325 degrees. I want to make four baked potatoes as well. Should I bake them at 325 for the entire time it takes to roast the turkey breast?

Last week I baked four small to medium sized baked potatoes on their own in a 350 degree oven for an hour and they were still undercooked. This method has never failed me, maybe I used to do them at 375 and forgot.

Thanks.

Seeking recomendation for immigration attorney in Los Angeles for Italian citizenship by descent case

Asparagirl — Fri, 19 Jun 2009 16:58:02 -0800

Please recommend an attorney -- preferably one in the Los Angeles area -- for an unusual Italian citizenship by descent case. Looking for one with knowledge of complicated 20th Century treaties regarding the former Ottoman Empire, modern Turkey, Italy, and Greece, and experience dealing with a lack of some typical primary citizenship evidence. Short version:
Know a good immigration/citizenship attorney, or someone with experience with the Italian consulate system, preferably in Los Angeles? If so, please drop a note.

Long version:
My mother-in-law "Jane" was born in California in 1949. Her family are Sephardic Jews who lived for hundreds of years on the island of Rhodes, which is just off the coast of Turkey in the Aegean Sea. Rhodes was formerly part of the Ottoman Empire. Much of the population was Greek and following the break-up of the Empire, the island was "supposed to" go to Greece. However, it was illegally seized by Italy in 1912 and, seeing as possession is 9/10 of the law, was formally made a part of Italy under the Treaty of Lausanne in July 1923. This treaty gave Italian citizenship to the people of Rhodes, and according to knowledgeable sources I've talked to in the Rhodes genealogy community, this new citizenship also applied to people born on the island even if they weren't actually living there at the time of the treaty signing.

Jane's maternal grandfather Ray was born on Rhodes in either 1895 or 1896 (reports vary), and immigrated to the US in 1913. Jane's maternal grandmother Amelia was born either on Rhodes or in Milas, Turkey (reports vary) in 1904 and immigrated to the US in 1916. They got married in Los Angeles in August 1923 and had their first child, Jane's mother Esther, in Los Angeles in late 1924.

Ray filed his Declaration of Intention for US naturalization and citizenship in 1916. He and his family believed he became a US citizen shortly thereafter. However, he apparently didn't actually file his final papers for citizenship until the 1950's and did not become a full US citizen until 1955. (Copies of all the papers have been obtained from the Department of Homeland Security under an FOIA request.) This raises questions about his citizenship status in the 1916-1955 period, and whether that citizenship can be passed down to his children and/or grandchildren.

Specifically, Italian citizenship is one of the rare European nationalities that can pass down by descent. It used to be that only men could pass it down, but after 1948, women can also pass it down to children who were born after 1948.

As mentioned, Ray was born 1895/1896. Assuming that he became an Italian citizen in July 1923, then Amelia also unknowingly became an Italian citizen upon marrying him a month later in August 1923 -- although she probably assumed that she was becoming an American citizen upon her marriage, under the Cable Act of 1922. Their daughter Esther was born in the US in 1924, at a time when both her parents apparently had Italian citizenship, thus making her a dual citizen. As she likely never knew this, she never formally renounced her Italian citizenship. Esther married Ralph in 1944, also from Rhodes and also an Italian citizen, who had come to the US in 1937, fleeing Mussolini. Ralph became a US citizen in 1945. Their daughter "Jane" was born 1949 -- and so could have inherited Italian citizenship from Esther under the post-1948 law allowing female lines to carry citizenship.

"Jane" would like to claim her Italian citizenship by descent, if in fact she is entitled to it (as we believe she may be). However, we're going to need a good immigration lawyer for this case, preferably in the Los Angeles area, because of several complicating factors:

- Applying for Italian citizenship by descent usually includes getting copies of your Italian ancestors' birth certificates, as proof. However, there are no known birth certificates for people born on Rhodes under the Ottoman rule -- the Empire was kind of lax about record-keeping by that point. Furthermore, it is unclear (but unlikely) that any formal documents, such as passports, were issued to the people of Rhodes when they became Italian citizens en masse in 1923. Therefore we have little primary evidence for Ray and/or Amelia's Italian citizenship.

- There are probably only two surviving modern censuses of Rhodes under Italian rule, one from the 1920's and one from the late 1930's. They contain minimal information on the population outside of names and birthdates (or in some cases estimated birth years). Ray had already left the island by that point and while he may have had family members show up in the census records, he himself would not. So, more lack of primary evidence of citizenship.

- Around 1943/1944, the Italian anti-Semitic governor of Rhodes illegally stripped all the local Jews of their Italian citizenship, above and beyond the impositions already placed on them by Italian Racial Laws. This meant that some then supposedly reverted to Turkish citizenship again...or not? It was unclear at the time. In any case, the Jews of Rhodes were shipped to Auschwitz in 1944 and nearly all murdered there. So there is very little previous "case law" before the Italian consulates on the subject of Italian citizenship for Rhodes descendants, as only a few people chose to apply for it in the intervening years.

- In 1948, Rhodes was formally transferred from Italy to Greece, and the people of Rhodes were now given Greek citizenship. However, unlike the Treaty of Lausanne in 1923, this only applied to people who were actually living on the island at this time...probably. This is a sticky wicket that needs research by a good attorney.

- Finally, copies of all US-based evidence -- birth certificates, US citizen papers, etc. -- have already been collected, but apostilles are still needed.

So, names of immigration/citizenship attorneys, people involved with the Italian consulate system, and suggestions on how to proceed are welcomed. Thanks, MeFi!

Advice for hiking in Turkey?

pintapicasso — Wed, 10 Jun 2009 14:02:15 -0800

TurkeyFilter: A good friend and I want to spend 3-4 weeks in Turkey this August hiking the Lycian Way. First time traveler with some questions re: Turkey, backpacking, airtravel. 1. If anyone has hiked this, what are some "don't miss" sections? (we don't have time to walk the whole thing.)

2. Airfare: In general is it cheaper to fly out of Boston, NYC, Montreal? Or is it a crapshoot (my guess)? And the hike begins in southern Turkey, about a ten hour bus ride from Istanbul... is our best bet (costwise and experience-wise) to fly to Istanbul, see some sights and then bus it down? How many days should we devote to a decent shakedown of Istanbul?

3. Any must-see sights in southwestern, coastal Turkey? Turkey-centered travel tidbits?

My friend and I are both intermediate backpackers/hikers, and I'm a completely novice traveler. I've read the post below this on backpacking in Europe. Helpful, but I'm looking for hiking advice and Turkey advice.

Also - I'm a 23 yo woman, he's a 24 yo man, and we plan on camping along the way. In the process of searching Couchsurfing.

Nine Hours in Istanbul

slowcat — Fri, 01 May 2009 06:42:42 -0800

I'm arriving at Ataturk Airport in Istanbul nine hours before my connecting flight. I was wondering what recommendations people had for how to spend this time? I can't do anything too involved as I need to be back at the airport a few hours before my flight, but I would like to see something of the city! Thank you!

Calling all Bucureşteni and Istanbullus

mammary16 — Tue, 10 Mar 2009 10:29:01 -0800

I'm planning on "work-traveling" through Europe and Asia, and am looking for advice on where to live in Bucharest and Istanbul. I love my life in Minneapolis, but I'm decided to put my freelance career on the road and "work travel" for a bit. Last year I worked from Puerto Rico for two months and I would like to do this, in a broader fashion, in Europe and Asia, maintaining my freelance career while living in apartments with reliable internet connections.

My plan for the moment is to stay with a friend in Warsaw for a month, then spend a month in Bucharest, a month in Istanbul, four months in St. Petersburg and a final month with a friend in New Delhi (making it home just in time for Christmas).

I've got a good sense of Warsaw, St. Petersburg, and New Delhi, but I'm afraid I don't know anyone in Bucharest or Istanbul. So I'm turning to the Metafilter community.

Anybody have any recommendations on interesting neighborhoods in those two cities? I'm looking for a location close to great cafes, beautiful scenery (maybe near a river? the Golden Horn?) - possibly, as well, a good student neighborhood close to a university. Ideally I would not be in a touristy part of town.

If you happen to know a good online resource for finding accommodation, it would be appreciated. I don't speak Romanian or Turkish.

I'm hoping to pay under $700 a month, which I realize may not be very realistic, especially since I require a stable high-speed internet connection. Other than that, I don't need anything fancy.

Additionally, are there any legal / visa issues I need to be concerned about, particular w/r/t to me working (for my clients in the U.S.) while in the country?

Thanks!

Istanbul Travel Tips

mary8nne — Wed, 04 Mar 2009 04:19:35 -0800

TravelWiki: Tips, Suggestions or Advice on Things to do in Istanbul. Off to Istanbul for 5 days (4ppl -2 Couples). What must we do? We are all in Late 20s to early 30s and travel preferences probably range from:

Local restaurants / delicasies you just _must_ eat when there
Good bars to drink in
Historical/ Monument type stuff that is good to see.
Markets / Cultural Experiences.
Short Day Trips out of Istanbul

And Google map links or addresses / references are appreciated. (We are making a monster Google Map of things to do before we go).

no soup for me!

headnsouth — Thu, 12 Feb 2009 15:15:45 -0800

What can I do with this turkey carcass? (Besides make stock/soup/gumbo/etc.) I've searched AskMe (searching for "chicken carcass" had some interesting results) and the Web in general, and this stripped-of-its-meat turkey breast carcass is still here. I'm a vegetarian so although I am happy to cook up a turkey breast for dinner & sandwiches for my kids, I'm not interested in making a big pot of soup I can't eat with them. My freezer is only so big, and it's got a lot of veggie stock in it right now.

The dog is happy to eat all the nasty gristly bits, but I can't give her the bones, she'll make a mess from both ends. I hate to throw this out though, and I'll be doing it again as it's much more economical and less processed than deli meats, so I'd love some ideas I can use as a matter of course. Thanks in advance.

Should I cancel my travel to Istanbul?

Manouk — Tue, 06 Jan 2009 04:11:15 -0800

I'm jewish (non israeli) and in 3 weeks I'll be travelling from israel to Istanbul for 3 days. Should I reconsider for security reasons in view of Gaza's events?

What is this film about a Turkish man?

Dee Xtrovert — Sun, 04 Jan 2009 20:44:11 -0800

Movie ID filter: A Turkish man, escaping poverty, crosses borders into Europe. Tragedy ensues. What's the film? I think I saw this movie in Bosnia prior to the 'end' of electricity in the war, which would probably make it at least 15 years old or so. But I may have seen it in America soon after arriving. It's possibly a German/Turkish co-production.

A Turkish guy attempts to make it to Germany or Switzerland to better his life and send money home. Early in the film, we see part of his life in a small village in Turkey. At one point, he gets help from a very kind truck driver, and one of the pivotal - perhaps final - scenes in the film is something like when he thanks the truck driver (after being captured by the police or immigration officials) and says something about how they could have been friends.

This isn't much to go on, but it was a weird time in my life, so I was pretty scatter-brained, plus I reckon I watched the movie in English or some other language I could only understand a small bit at the time. I'd love to see it again, though . . . so here's hoping someone knows it.

How do I cook a turkey roast?

pluckysparrow — Fri, 02 Jan 2009 08:06:42 -0800

How in the heck do I cook a turkey roast for maximum deliciousness? I am hosting a small dinner party tonight and plan to serve turkey. A trip to my local grocery store to pick up supplies last night made me discover that I don't have time to thaw a frozen bird, so I bought about 6 pounds of raw turkey roast. I have zero experience cooking turkey and am completely puzzled on how to cook this so that it is delicious. My initial googling for this brings some baffling and exotic sounding recipes or suggestions for cooking an entire bird. I don't want to include cranberries, curry, bacon or sausage in my recipe. How do I cook this thing so that it tastes good?

Journalist/Political Blogging from, and about, Turkey. Censorship issues?

Anonymous — Thu, 01 Jan 2009 11:41:18 -0800

I'm re-locating to Turkey in the upcoming months (due to unrelated circumstances), and whilst there, I intend on starting, and keeping, a regular blog about current events, human rights issues, the EU bid, and such. Photojournalism, where appropriate - and available - will also be included. So, I suppose I have a few questions. (long post, my apologies!) Due to current restrictions on freedom of the press, freedom of speech, Article 301, and others, any attempts at accurate journalism will either be censored, or may result in a less than friendly introduction to the Turkish legal system. However, human rights violations can't simply be ignored. The more they're spoken about, the more they're seen, the more can be done.

So, on to my questions:

1} What level of anonymity, if any, should I attempt? Should I go by a pseudonym? Or just leave out undue personal details and contact info?

2} Internet security. Would something like Hotspot Shield (on my personal laptop) be good, unnecessary, or not enough? Current laptop is running OSX.

3} To circumvent the frequent blocking of blogger.com and wordpress.com domains, I was thinking of using Wordpress, but on my own domain, hosted in either France, or North America. The content may still be blocked on an individual basis, but would my identity be protected?

4} Would it be better to access the internet from my home connection, via laptop, go to an internet cafe and use their connection, and their computer, OR, use my personal laptop in an area with WIFI access, such as a restaurant or hotel? [sidenote: At "home" I will be sharing internet with acquaintances, and will be unable to "reconfigure" anything, or whathave you.]

5} I'm not looking to make money out of this. I will be in the country primarily for other reasons. But I do hope to use this as a chance to gain more exposure, and promote dialogue, on daily Turkish life, whatever that happens to entail. It would be nice, though not entirely necessary, if I was able to add this to my journalistic resume in some way, professionally. Is there a way to do this, while keeping a relatively low profile, and avoiding arrest?

Should I just be submitting articles to small, foreign media outlets instead?

Any advice on how to be an online journo in Turkey, while keeping ones integrity, and still maintaining a minimal level of safety, would be greatly appreciated. Perhaps I'm being overly fearful. I hope I am. I realize Turkey isn't China. I would just rather seek out advice in advance, than regret my naivety. Thanks!

________________________________________

I'm certain you're going to be wondering if I have a background in this at all; if I have any idea what I'm doing... I know it certainly doesn't seem like it from re-reading this. Well, I have a background in broadcast media, ENG camera work, docu editing, television script writing, and freelance photography. I have also traveled rather extensively. The general field of work is not new to me. Political/journo human rights blogging, however, is a new endeavor.

*Throwaway email: journoblogger at yahoo.FR*

What can I baste my Christmas turkey in?

irishkitten — Tue, 23 Dec 2008 07:34:14 -0800

Beer-basting-poultry-filter: Hi Mefites, I'm cooking my Christmas turkey tomorrow and would like to baste it with some yummy beer. We made one liquor store run yesterday, and the closest we could find was "Mort Subite Kriek". I've been told in the past that wheat beers are the best bet for basting food with, but the liquor store clerk said this would be fine. My google-fu is failing me, I'm finding a ton of articles on this beer, but none that reference cooking with it.

Bonus question, if the above beer doesn't work: I've basted turkey with Sam Adam's Cherry Wheat before, and that worked out beautifully, but I have no way of getting it by tomorrow(not available locally). Can anyone recommend a good beer to baste with?

I'm in Ottawa, Canada. Thanks, and happy holidays to you all! :)