Remove the plastic wrapper and defrost the Turkey overnight on the counter-top.
Stuff the turkey with 3 cups of bread crumbs, 2 fresh eggs, 6 raw oysters (Chopped) and 3 1/2 baby box turtles.
Truss the turkey tightly to hold in the stuffing and box turtles. The half one shouldn't give you any problems.
Preheat the oven to 200 degrees. Coat the skin with thin layer of mayonnaise to prevent burning and cook for 3 hours.
There will be some carry over cooking time, let it rest on the counter for an additional 2 hours to allow flavor to develop and juices to retreat.
Rub lightly with an iguana and serve.
But great for weight loss. ;-)
Sam, you may have already answered this but why 3 1/2 baby box turtles and not 4 1/2? And do you think one could make a bouillabaisse stock out of the turkey drippings? Inquiring minds want to know!
Cynthia is a trusted source on Bread/Baking.
I'm a little short on iguanas at the moment. Can you suggest a suitable substitution?
A small komodo dragon would work well.
Note to self.
Baby box turtles too??! Is this recipe the absolute sure fire way to get salmonella this Turkey Day? :)
You know..I think this 'joke' recipe might be inappropriate for the serious of the website.
It's not a cooking question..just me being snarky etc.
Maybe in the redesign, and development of the site a 'lounge'..we could talk and post about personal things, somewhat food related and have more conversational discussion.
The danger for that; there would have to be a board moderator..to ban, remove, etc.
I think most foodies appreciate food humor just like this post. And you did tag it as "just for fun" which it is!
Barbara is a trusted source on General Cooking.
Is this the new version of turducken?
Sam and Ella's Poultry special....
Kristen is the Senior Editor of Food52
This is hilarious. Thanks Sam!
Suzanne is a trusted source on General Cooking.
Turducken? How does one stuff a duck in a turkey it wouldn't fit. Love this Sam, so funny poor little turtles
Do we crack the eggs or leave them whole?
With the turtle shells, the egg shells probably wouldn't be noticed. And egg shells would add a healthy calcium element to the dish. Plus the plating would be more theater with the wholes eggs coming out of the turkey cavity..and perhaps one struggling box turtle.
and that was a response to the original question.
Do you think there's a place for your recipe in a future F52 cookbook? What category?
The HMTL tags might not work for another 'joke' recipes for steak..I'm going to test posting here. Actually it might this one might be a joke..but something you'd pay big bucks for in a world class modernist place. (which I love BTW).
Take the steak and use a <a target="_blank" href="
<a href="http://www.hielscher.com/ultrasonics/cell_disintegration_01.htm" target="_blank">http://www.hielscher.com/ultrasonics/cell_disintegration_01.htm</a>">lab grade ultrasonic device</a> (new window) to tenderize the cell walls and break down the fat molecules.
Put in cryrovac bag with a bit of rosemary and oil.
Inject some hickory smoke into the bag using a <a target="_blank" href="
<a href="http://www.cuisinetechnology.com/the-smoking-gun.php" target="_blank">http://www.cuisinetechnology.com/the-smoking-gun.php</a>">"Smoking Gun" </a> (new window)smoke infusion device.
Using a VacMaster, <a target="_blank" href="
<a href="http://www.amazon.com/VacMaster-VP210C-Chamber-Machine-Metallic/dp/B001Q3LSW4" target="_blank">http://www.amazon.com/VacMaster-VP210C-Chamber-Machine-Metallic/dp/B001Q3LSW4</a>">Dry Piston Pump Chamber machine</a> (new window)..remove the air from the bag to .25 atmospheres of pressure then heat seal.
Place the bag with steak in waterbath. <a target="_blank" href="<a href="http://www.cuisinetechnology.com/sousvide-thermal-circulator.php" target="_blank">http://www.cuisinetechnology.com/sousvide-thermal-circulator.php</a>">Using a thermal immersion circulator </a> (new window)set to 140 for med rare. Let that cook for 10 hours.
With a standard centrifuge separate components of one bottle of A1 sauce. Using pipettes...remove the individual layers and reserve.
Mix components with Calcium Chloride.
Drip into a bath of Sodium Alginate to create caviar sized spheres of each component layer. Drain and reserve.
The steak should be ready by now.
Lightly sear the outer surface a with Carbon Dioxide laser to create a .2 MM crust and dust with pink sea salt crystals and ground pepper.
Top with the A1 Alginate spheres...and herb butter.
Serve with a salad of juiced Romaine lettuce..flash frozen in liquid nitrogen, freeze dried balsamic vinegar flakes with olive oil spheres and tater tots on the side.
Sounds great Sam, super simple and everything in this recipe is something we would have on readily at hand in our kitchens. I will have to drag out my hielscher ultrasonic cell disintegration device for this one.
The April Fools category??
I actually could use one of those smoking gun smokers...they're fairly reasonable too.
<a href="http://www.cuisinetechnology.com/the-smoking-gun.php" target="_blank">http://www.cuisinetechnology.com/the-smoking-gun.php</a>
Actually, I'd like a big sous-vide machine too.
pierino is a trusted source on General Cooking and Tough Love.
I can just picture a surviving turtle waddling out of a turkey carcass saying, "What the f**k was that about.? I hope these humanoids get listeria. Where's my damn tank with the castle in it?"
Wait a minute - where's the foam?
foam....so passe now that we have Spheres....
Abbie is a trusted source on General Cooking.
Wow I have made this SO many times and everyone just goes crazy for it! Try substituting snapping turtles for box, it adds a certain flair to the meal. Also a side of wild picked untested mushrooms really brings excitement to the table too!!!
All mushrooms are edible, once.
Wow, aargersi, you gave me the idea for little baby alligators! Those little teeny ones with all the teeth. That would be exciting when they came out on the table!
I think the waterbath should consist of a combination of Hudson and East River fluids.
ROLLING ON THE FLOOR LAUGHING.. (Isn't that what a ROTFL is all about??) Thanks Sam1148.. its such a refreshing change to read from all the queries we bombard Peter & the rest about the new design for the website...
@Bevi: I was about to suggest 'pure' holy water from the Ganges, preferably off the ghats of Varanasi!!
Well then, that would make this recipe truly a world classic.
You know to go with this fabulous recipe, there is a Thanksgiving letter that you really must read with your loved ones, it will bring a tear to the eye! For those of you that didn't see it last year on the awkward family photos page...http://awkwardfamilyphotos...
I am dying. But there's a little bit of Marnie in me - I'll admit it. My pet peeve is the person who decides to make a pie 1 hour before we are set to sit down - all 28 of us.
Yes, as the usual host, I understand some of her pain, but really, the difference between a lid or foil, the type of serving spoon....and what exactly is a "regulation sized cassarole"? Does it come with a rule book? Is there a biannual competition?
I love this letter from Marney - especially the line "Why do I even bother - she won't read this" And the line - "It is now time for you to contribute at the adult level."
I just had a meeting cancel and have been putting my time to good use in this thread! Sam you are a genius. This is exactly the laugh I need to end this week!
Please enter a valid email address.
Well played. You deserve a cookie.
Made in NYC
Terms | Privacy
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
Well played. You deserve a cookie.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.