How do YOU make your turkey this Thursday...

[portland]

I will have to think about that one................nope!!!

[G.I.Jim]

I will have to think about that one................nope!!!

Chicken shit!

[stevew2]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

[portland]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

UMMM no I have brown hair......

[stevew2]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

UMMM no I have brown hair......

Down bellow?? or are you shaved??

[portland]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

UMMM no I have brown hair......

Down bellow?? or are you shaved??

OH GOOD god!!!!

[stevew2]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

UMMM no I have brown hair......

Down bellow?? or are you shaved??

OH GOOD god!!!!

do tell, i wont say anything

[artist4perry]

MY cheerleader AV's have been put in time out!!!

Well just put a picture of YOU in their place!

this will will take care of it

UMMM no I have brown hair......

Down bellow?? or are you shaved??

OH GOOD god!!!!

do tell, i wont say anything

Yup.......hhhheeeeeeeeeee's BACK!

[Enigma869]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

[Behshad]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

[portland]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

Not this again......can't you leave a girl alone.......

[Arianddu]

well seems like the penicillin you're taking IS working. Now if you could control all the hair growth in the wrong places , maybe then you'd get hit on by guys and you wouldn't have to show your birth certificate everytime you leave the zoo to convince them you were just visiting

OW! That one hurt!









Bastard!

[stevew2]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

Not this again......can't you leave a girl alone.......

you can borrow this avatar

[Behshad]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

Not this again......can't you leave a girl alone.......

you can borrow this avatar

Youre still into that ear shit ? or is this your way to see how far you can push before you get another vacation ?;)

[stevew2]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

Not this again......can't you leave a girl alone.......

you can borrow this avatar

Youre still into that ear shit ? or is this your way to see how far you can push before you get another vacation ?;)

It was voted an ear, you have a dirty mind

[Behshad]

Down bellow?? or are you shaved??

I don't think that she bellows much but she is DEFINITELY shaved

WOW , Fedex delivers FAST

Not this again......can't you leave a girl alone.......

you can borrow this avatar

Youre still into that ear shit ? or is this your way to see how far you can push before you get another vacation ?;)

It was voted an ear, you have a dirty mind

You have poor vision! I mentioned EAR above, dickbag !

[Don]

I was watching Rachael Ray last night. The Turkey Breast with pistachio looks intriguing.


Ingredients


* 3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls
* 1 tablespoon ground cumin, a palm full
* 1 tablespoon smoked sweet paprika, a palm full
* 1 tablespoon coriander, a palm full
* 4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
* Cilantro leaves, 2 handfuls or 1/2 cup basil leaves
* 1 cup loosely packed flat-leaf parsley, 4 handfuls
* 1 cup shelled natural pistachios
* Extra-virgin olive oil, for generous drizzling
* 2 boneless halved turkey breasts, about 3 pounds each
* 1 stick butter, divided
* 1 fresh or dried bay leaf
* 6 ribs celery from the heart, shopped with greens
* 2 to 3 McIntosh apples, seeded and chopped
* 2 medium onions, chopped, divided
* 1 medium zucchini, chopped
* Salt and pepper
* 6 pumpkin muffins, crumbled
* 1/2 cup sunflower seeds
* 2 tablespoons poultry seasoning
* 6 cups chicken stock, divided
* 2 slightly rounded tablespoons all-purpose flour
* 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce

Directions

Preheat oven to 450 degrees F.

Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.

While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.

In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.

Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

[Ehwmatt]

Looks like someone had some bad diarrhea all over that bird

[stevew2]

I was watching Rachael Ray last night. The Turkey Breast with pistachio looks intriguing.


Ingredients


* 3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls
* 1 tablespoon ground cumin, a palm full
* 1 tablespoon smoked sweet paprika, a palm full
* 1 tablespoon coriander, a palm full
* 4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
* Cilantro leaves, 2 handfuls or 1/2 cup basil leaves
* 1 cup loosely packed flat-leaf parsley, 4 handfuls
* 1 cup shelled natural pistachios
* Extra-virgin olive oil, for generous drizzling
* 2 boneless halved turkey breasts, about 3 pounds each
* 1 stick butter, divided
* 1 fresh or dried bay leaf
* 6 ribs celery from the heart, shopped with greens
* 2 to 3 McIntosh apples, seeded and chopped
* 2 medium onions, chopped, divided
* 1 medium zucchini, chopped
* Salt and pepper
* 6 pumpkin muffins, crumbled
* 1/2 cup sunflower seeds
* 2 tablespoons poultry seasoning
* 6 cups chicken stock, divided
* 2 slightly rounded tablespoons all-purpose flour
* 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce

Directions

Preheat oven to 450 degrees F.

Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.

While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.

In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.

Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

this turns me on "Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy"

[Behshad]

I was watching Rachael Ray last night. The Turkey Breast with pistachio looks intriguing.


Ingredients


* 3 tablespoons grill seasoning (recommended: Montreal Seasoning by McCormick) 3 palm fulls
* 1 tablespoon ground cumin, a palm full
* 1 tablespoon smoked sweet paprika, a palm full
* 1 tablespoon coriander, a palm full
* 4 tablespoons fresh thyme leaves, 8 sprigs, stripped off stems
* Cilantro leaves, 2 handfuls or 1/2 cup basil leaves
* 1 cup loosely packed flat-leaf parsley, 4 handfuls
* 1 cup shelled natural pistachios
* Extra-virgin olive oil, for generous drizzling
* 2 boneless halved turkey breasts, about 3 pounds each
* 1 stick butter, divided
* 1 fresh or dried bay leaf
* 6 ribs celery from the heart, shopped with greens
* 2 to 3 McIntosh apples, seeded and chopped
* 2 medium onions, chopped, divided
* 1 medium zucchini, chopped
* Salt and pepper
* 6 pumpkin muffins, crumbled
* 1/2 cup sunflower seeds
* 2 tablespoons poultry seasoning
* 6 cups chicken stock, divided
* 2 slightly rounded tablespoons all-purpose flour
* 2 chipotles in adobo, finely chopped, plus 2 to 3 tablespoonfuls adobo sauce

Directions

Preheat oven to 450 degrees F.

Preheat a 14-inch skillet or medium roasting pan over medium heat on your largest burner. Mix grill seasoning, cumin, paprika and coriander together. Place the thyme, cilantro or basil, parsley and pistachios in the food processor and process into a paste. Remove bowl from processor and remove blade from bowl. Have a rubber spatula on hand. Drizzle extra-virgin olive oil generously over the breasts to coat the skin. Loosen skin of the breasts with a small sharp knife. Divide the herb and nut paste between the flesh and skin on each breast. Use your hands to move the paste around under the skin to evenly distribute the mixture. Coat the extra-virgin olive oil coated skin with the spice mixture. Set the coated breasts into the large skillet or roasting pan. Wash hands. Set a second slightly smaller skillet or pan on top of the breasts and weight down with a couple of bricks covered in foil. Crisp the skin 8 to 10 minutes then transfer meat to oven and roast 35 to 40 minutes, until an instant-read meat thermometer registers 165 to 170 degrees F.

While turkey roasts, heat a second large, deep skillet over medium to medium-high heat with 5 tablespoons butter, cut into pieces. To melted butter, add bay, celery, apple, 1/2 of the onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poultry seasoning then adjust salt and pepper. Dampen the stuffing with 1 1/2 to 2 cups of stock. Pile the stuffing into a serving dish. Place in oven to just crisp up the top along with turkey or, if the pan does not fit, when the turkey comes out, switch on the broiler and crisp the top of stuffing - it should only take a couple of minutes, tops.

In a sauce pot, melt remaining 3 tablespoons butter over medium heat and add the finely chopped remaining 1/2 of the onion. Sweat the onion out 5 to 6 minutes to make it nice and sweet. Add the flour to the skillet and whisk 1 minute. Add in the chipotles and their sauce then whisk in 4 to 4 1/2 cups chicken stock. Thicken the gravy 2 to 3 minutes then season with salt, to taste.

Let turkey rest to distribute juices then thinly slice and serve with mounds of stuffing and gravy.

thats something I would try,,, maybe not for thanksgiving the 1st time,, just make and see if its any good,,,, and if it is, turn it into a thanksgiving thing