(However, but, *as a side note*... due to American influx/influence they are becoming easier to find this time of year. I saw some at our local grocery - regular size (12-14 lbs) for $200 Kronner (that's about $40).
The club gets their turkey from a butcher, who gets them fresh (freshly dead) from a local turkey farmer. These things were gigantic. The legs were so big and so long, I had Rich cut them off along with the wings and then I cooked them Friday night, then cooking the main bird on Saturday.
Weight - 9.7 kilo (that's over 21 lbs)
Price - 770 Kronner (Yikes! Don't mess this up)
Cooking Time - 2 hours legs and wings;
4.5 hours for the rest.
Gravy - a bucketful
That's not going to fit.
This thing still had its giant neck attached, a few feathers, and little inside body parts that I just want to forget about (and they weren't in a nice little bag like Butterball provides).
The legs and wings.
Now it just fits. I stuffed the inside with red onion, white onion, carrots, and celery, doused it with Adobe seasoning and pepper and then just let it cook.
Temperature registered 192 F; safe to eat and juicy too.
Due to limited oven space, and time, I cooked the stuffing the night before. I had Rich bring me bootleg ingredients from his last trip to MN - bread crumbs (which they don't sell here), and cream of celery soup (no canned soups of any kind - except tomato - to be found here as well).
Someone else made a dark bread crumb stuffing - maybe pumpernickel - with a smattering of green beans in it - it was GOOD.
After all that work, we have no turkey leftovers of our own. But we did save the carcass and might try to make some soup later today if I get to feel like cooking again. Right now, I just want to drink coffee and knit a bit....I'm *trying* to get some kitchy Christmas gifts done.
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