Comments on: Guest Post: Foodie Friday Special Edition — This Ain’t Yo Mama’s Turkey!

By: Foodie Friday: The New OC Whole Foods Preview and Gift Card Giveaway! | Ain't Yo Mama's Blog

Fri, 15 Oct 2010 14:56:57 +0000

[...] more that I know and love. I’ve been a fan of Mary’s Chickens for years (my delicious Thanksgiving turkey last year was from Mary’s farm!), and it was a pleasure to actually meet her in person. It [...]

By: Foodie Friday: Lamb Ragu with Homemade Spinach Fettuccine | Ain't Yo Mama's Blog

Thu, 21 Jan 2010 17:55:22 +0000

[...] recipe comes courtesy of Chef Ryan. Remember him from This Ain’t Yo Mama’s Turkey blog post? I have a side-note about that turkey – I’ve now prepared that turkey recipe [...]

By: Foodie Friday: Thanksgiving ‘09 – The Verdict | Ain't Yo Mama's Blog

Fri, 27 Nov 2009 07:05:53 +0000

[...] gloat about my cooking. In all honesty, I fail just as many times as I succeed. But, thanks to Chef Ryan (my guest chef for Foodie Friday last week), my Turkey Day was a [...]

By: Nicole Feliciano

Nicole Feliciano — Thu, 26 Nov 2009 18:52:58 +0000

I’m thankful for great food and a loving family. Happy Thanksgiving and thanks for being so generous with your recipes on Momtrends. Your turkey sounds delish–mine is done with Madeira and currants.

By: Susi

Susi — Wed, 25 Nov 2009 03:43:48 +0000

This sounds great! I already pre-ordered an organic turkey from Vitamin Cottage, where there is no butcher, and I’m too terrified to do it myself. So I decided to marinate the turkey whole. (I just doubled the brine recipe.) I’m hoping I’ll get some of the moistness and flavor benefits, even if I still have to cook it all day. The brine smelled wonderful!! I can’t wait to see how the turkey turns out! Thanks, Aimee! And thanks, Ryan!

By: Melissa B.

Melissa B. — Mon, 23 Nov 2009 01:38:45 +0000

I was buying my fresh turkey today (sorry, didn’t know about the one-week window!) and was surprised at the prices of some of them. I ended up paying about $1.25 a pound. Some of those heirloom turkeys were going for 80 bucks. I couldn’t believe it! Thanks for the turkey-cooking tips…think I’ll try them.

By: Eva Gallant

Eva Gallant — Sat, 21 Nov 2009 20:19:33 +0000

An interesting approach to cooking the bird! That brine idea fascinates me. I’ve cooked a turkkey before with an apple and an onion in each end, but I can see where the brine would penetrate more.

Just stopped by from SITS to say hi; hope you will do the same.

By: Charlene

Charlene — Sat, 21 Nov 2009 16:59:40 +0000

Sadly I already bought two 15 lb Butterballs which I need to cook on Thursday. I’m totally terrified!!

Happy SITS Saturday Sharefest!

By: Greedygirl1

Greedygirl1 — Sat, 21 Nov 2009 12:41:39 +0000

Thanks for stopping by on my SITS day, I love the turkey tips

By: Lisa K.

Lisa K. — Fri, 20 Nov 2009 22:03:19 +0000

Thanks for the tips!! I am hosting a potluck this weekend and have the “privilege” of roasting the turkey. This was very useful and I am very excited to use some of these techniques.