Search results for query: *

  1. tricerabottoms

    Hanging Turkeys

    I read about this technique in "The River Cottage Meat Book" by Hugh Fearnley Whitingstall. He has been dead on for everything else I have read from him. But he vaguely mentioned it and I wanted to learn more. Maybe I'll give it a try..............
  2. tricerabottoms

    Hanging Turkeys

    Does anyone have any experience hanging turkeys? For those unfamiliar............. one would ring the turkey's neck and let it sit at room temp for a week before processing the bird. Some say let the bird hang by its head until it falls off. Thus yielding more tender meat. Thanks, Mike
Back
Top Bottom