Whats the best way to eat your turkey's breast?
814736
i like to nibble the nipples first, just to get things started..................
861316
Pretty easy, really.\nAfter you kill the squirrel, take your knife and cut a hole in the center of his back, crosswise of his body.  Make the hole about a inch wide.  Next, insert on finger from either hand into the opening, and pull just enough to make the hole large enough to get a better grip with more fingers.  Then just pull your hands apart.  The skin will usually tear around the squirrel, leaving it looking very much like a pair of pants and a shirt on the squirrel.  Pull off the top part first, the "shirt" pulling the skin up until his wrist and neck is free of skin.  Then break the wrist and cut loose below the freed skin.  Remove the head, and the skin from the "shirt" has the head and front feet in it.  Unless you plan on eating the brains, throw it away.  Personally, I'll leave squirrel brains and scrambled eggs to the old-timers!\nNext, hit the bottom half, the "pants"  Same basic procedure, but this time you're gonna have some intestines at the bottom, and if it was a male squirrel there's gonna be some more equipment down there...just yank it or cut it off.\nNow when you open it up, use just the tip of your knife. Put your finger on the backside of the blade, about a half inch or so from the point, so you don't bust any internal organs.  Horrible smell...avoid if possible.  Start at the pelvis and run the blade all the way up to the ribcage.  At this point, rupturing organs are no longer a concern, so go ahead and slice the ribcage open, sternum to throat.  Slide your fingers into the abdomen cavity, and pull out the internals.  Make sure you get all of it; it's not hard.  Next, remove the lungs and heart.  Make sure to get the windpipe.  Also, remember to bust the pelvis and make sure you get all the intestines and any droppings that may have squeezed out.  \nTake the squirrel inside, wash it with cold water, remove the legs and cut in half about halfway up the body.  Fill a fairly large bowl with saltwater, and put the dressed squirrel in it and put the whole thing in the refridgerator for at least a few hours, or overnight.  Then, pull the squirrel out, wash it, and either cook it, or freeze it.  \nI, personally, prefer mine fried, although squirrel dumplings are great, too...
811543
Turkey or ham or both
48757
It depends.  If it it boneless and grilled, then you eat with a knife and fork.  Pieces with bones, fried or barbecued, can be eaten with the hands.  Chicken fingers you can do either, same with chicken nuggets.
250365
turkey white meat, build the body not the belly
906512
I'd lay down and take it like a turkey because that is my family tradition..  all my fore-turkeys did it and I shall do it too.
827882
This is neither a joke nor a riddle, but hey...\n\nMAY YOUR STUFFING BE TASTY,\nMAY YOUR TURKEY BE PLUMP.\nMAY YOUR POTATOES AND GRAVY HAVE NARY A LUMP.\nMAY YOUR YAMS BE DELICIOUS,\nMAY YOUR PIES TAKE THE PRIZE,\nMAY YOUR THANKSGIVING DINNER STAY OFF OF YOUR THIGHS.
855745
This is what I do every year. I start by brushing butter all over the turkey and placing the turkey on a roasting rack in a roasting pan upside down(breastside down). Roast for 3/4 of the total cooking time and then carefully turn over with the help of others. Continue roasting until finished and please, please let your turkey rest for at least 20 mins. before carving so that the juices redistribute throuout the meat. If you cut into it right away, all the juices come out and you will have a tasteless dry turkey. Roasting it upside down lets all the juices from the dark meat fall into the white meat. It works every time and you will not roast your turkey any other way. Good Luck!!!   BTW.....you can do this with two smaller turkeys also.
710609
Here's the recipe I follow:\n\nDefrost your turkey in the fridge for a couple of days before you want to roast it. \n\nPreheat your oven to 500. Remove the neck and giblets from the cavity. Pat your turkey dry and place it in a roasting pan. Rub some butter over the skin and sprinkle some salt on it.  Stuff the cavity with some salt and pepper, maybe a sliced lemon or apple. PUt it in the oven at 500 for 30 minutes. Open the oven and cover the turkey with foil. Turn the temp down to 350 and roast for another 2-2.5 hours, depending on the size of your turkey. If it's really huge (like over 18 pounds) it may need longer than that. Let the turkey sit for about 20 minutes once it comes out of the oven, before you carve it.\n\nGood luck and have fun!
553365
Eat some fruit at the end of your meal.
478927
Call the turkey or banish the Chicken?
810269
You don't.  You use a Dutch oven.  First, dig a pit about twice the size of your oven and twice as deep.  Line it with good stone or brick - firebrick if you plan on doing this with any frequency.  Then build a fire in your pit using well-seasoned hardwood like oak, walnut, cherry or pecan.  When you have a good heap of coals, scoop out all but about an inch of coals and place your Dutch oven with the turkey inside in the pit.  Shovel coals back inside, around the Dutch oven, which of course should have the lid on.  Then place a cover over the pit, which will not rest directly on the Dutch oven lid.  Cover that with a layer of dirt to seal the whole thing.  Then go do other things for about five hours.  Come back, carefully uncover the cooking pit, lift out the Dutch oven and check to see whether the turkey is done.  It should, if you've done all that I told you to, be done to perfection.  But ya know what - I had to experiment a couple times before I got it right, so if this is your first time, be sure you have a "plan B" if the turkey has to go back in the Dutch oven and back into the pit for awhile longer.  Heh - my "plan B" was to serve dessert first!  Hey, it worked...just don't forget to make sure there're still plenty of hot coals if it does have to go back in the pit a bit longer...and let it sit another hour before checking again.  Good luck!
1083470
I would imagine you could eat chicken steak especially if you cut small bites and place in the back of the mouth where teeth are that won't show any way, same with bacon.   Stay away from any drinks except water because you can;t control whre it goes like you can a piece of food. Just be sure to chew only in the back of your mouth. also try clear colored jello
743946
I'll take the can any old day!\n\nBut on food network I saw some great recipes.  especially one made in a turkey shaped mold.
35191
give it to ur cat then u will have it ready to eat ..(ana basbostak aboora)
761150
First things first...Laugh.\n\nPick up the turkey, rinse it off and move on.
825822
Yes, I roast my turkey that way, and also my chicken, too. Very tender and moist.\nEnjoy your Thanksgiving!