Saturday May 26, 2012

JAPAN NEWS AND DISCUSSION

Staple diet: Christmas turkey nightmare resolved at last

Food Dec. 25, 2011 - 06:00AM JST ( 17 )

The requested article has expired, and is no longer available. Any related articles, and user comments are shown below.

Order by Time Order by Popularity

17 Comments

1

FoxieDec. 25, 2011 - 10:09AM JST

Those surgeons deserve the Turkey Nobel Prize.
2

MaboDofuIsSpicyDec. 25, 2011 - 11:15AM JST

But, the best part of the stuffing is that which comes out and creates a crusty surface!
-18

Kentaro75Dec. 25, 2011 - 11:42AM JST

Turkey - no good. Kentucky is best.
-1

m5c32Dec. 25, 2011 - 02:46PM JST

I thought best practice was to cook/bake the stuffing/dressing separately, to avoid uneven cooking and bacterial contamination.
1

Jack1987Dec. 25, 2011 - 03:12PM JST

We're eating Turkey tonight actually! Thanks for the info, very interesting. But I like to have the stuffing unstapled. Purely because when stuffing starts to come out you know that it's cooked properly. There is nothing worse than a cooked turkey with uncooked stuffing. and I agree with MaboDofulsSpicy -The best stuffing is the one that comes out.
-2

YongYangDec. 25, 2011 - 05:31PM JST

Tend to avoid bird for Xmas day, too dry and fussy. A good ol' joint is good enough.
-1

oberstDec. 25, 2011 - 07:08PM JST

the best turkey sutures will be performed by the periodontist !!
0

MaboDofuIsSpicyDec. 25, 2011 - 07:18PM JST

m5c32

No!

You want all the turkey or big chicken juices to blend with the stuffing.. I am a pro chef. Believe. I just bought a new knife today for ¥30,000
0

MaboDofuIsSpicyDec. 25, 2011 - 07:21PM JST

Jack, 1987, you mujst have eaten it already! How was it?

I BBQ my big chicken on a Weber grill on my 30 Meter Squared Roof Garden here in Japan...it was damn good.

Cannot get stuffing here so buy croutons and Italian spices. I rock in the kitchen....
1

AlphaapeDec. 25, 2011 - 07:43PM JST

i bought a turkey from the commissary and cooked it. Turned out perfeclty. The key is to cook the stuffing sepeartley. FOr those who don't have an oven, try cooking the turkey in a slow cooker for about 8 hours. Then when you take it out, leave he juices and add stuffing mix. Just stir and then you will have the best stuffing with some pieces of turkey in it with the flavor of the cooked turkey.
-1

HonestDictatorDec. 26, 2011 - 01:04AM JST

I'm all turkey'd out after Thanksgiving here. I'd rather have a christmas goose/chicken/duck or even a cornish hen. Anyways, at least its better to try and tie up the birds end or staple it after stuffing with the skin unless of course you decide to leave it empty.
-1

WeaselDec. 26, 2011 - 02:46AM JST

It's okay, but its not very juicy unless you deep fry it in peanut oil.
-3

j4p4nFTWDec. 26, 2011 - 11:16AM JST

But turkey is not suitable to Japanese taste. My family had our bucket of Kentucky, much better than turkey! I like how Japan can take an American traditional food and level it up to suit the more refined Japanese taste.
1

lucabrasiDec. 26, 2011 - 11:23AM JST

My family had our bucket of Kentucky, much better than turkey! I like how Japan can take an American traditional food and level it up to suit the more refined Japanese taste.

Oh yes, a "bucket of Kentucky"... so much more refined than a roast turkey. What was dessert? A strawberry and cream sandwich from the 7-11?
0

erikajDec. 26, 2011 - 09:31PM JST

Turkey itself is just too dry and not tasty. To me, it's always best in either a nice sandwich, or in turkey chowder.
0

SerranoDec. 26, 2011 - 09:46PM JST

I had to laugh at this article. Cooking turkey or chicken is so much simpler if you cut it up into pieces first, for those buying whole birds, which I don't, I usually buy chicken leg meat or chicken legs with the bone.

As far as stuffing, cripes, I have two words - Stove-Top Stuffing! Easy & delicious!
0

SerranoDec. 26, 2011 - 10:01PM JST

Don't forget the whole berry cranberry sauce.