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Texas Turkey Recipe

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This recipe for Texas Turkey, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Parker
Added: Tuesday, January 24, 2006


1 medium sized turkey
3 ribs celery, halved crosswise
1 onion, quartered
1 large carrot, peeled and quartered
3 1/2 c. water
8 T. unsalted butter, melted
3/4 c. tawny port
1/4 c. flour
salt and pepper to taste

First catch the fattest turkey you can find, preferably
one with large breasts. Everyone likes white meat.
Then carefully hold it by the neck, swing it around, until
you hear the neck crack. If that doesn't work, get the
ax out and chop off its head. Now, hang it up by its feet
and drain the blood out. Get yourself a nice lawn chair,
a six pack of beer, and a flys swatter. Depending on
how big the turkey is and how warm it is and how many
flys you got will determine how long it will take. When
the flys stop buzzing around, and the blood has
drained, or you're out of beer, it's done. Now, you need
to pluck out all the feathers!!! Find a big pot, put the bird
in, and lots of salt, and cover with water. Let it sit in the
ice house overnight. Next day take it out, drain water,
put in the vegetables, cover with water and cook on low
till done.

Personal Notes:
Personal Notes:
Yee Haw!




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