by brisketman | Oct 15, 2015 | Poultry, Tips and Tales
A Turducken is essentially a Boneless Turkey, Boneless Chicken and a Boneless Duck stuffed one inside the other with a good contrasting meat—usually sausage—crammed between the layers of poultry. The whole enterprise is tied together with twine and then slowly...
by brisketman | Nov 27, 2013 | Poultry, Recipes
How to Prepare a Deconstructed Turkey You will need a meat thermometer Keep this in mind…Your Turkey Will Cook Fast! Your turkey has been divided into drumsticks, thighs, wings and breast. Your turkey may or may not be seasoned. The breast may or may not be...
by brisketman | Nov 8, 2012 | Poultry, Tips and Tales
A common customer request at Thanksgiving is for a “wonderful, fresh turkey.” The wonderful part is easy–we sell you an Empire Kosher Turkey, you follow our instructions and get a great result. But the fresh part–well, that’s...
by brisketman | Nov 1, 2012 | Poultry, Tips and Tales
I have an alternative to my traditional turkey roasting method. What follows is a method I’ve ripped off from Julia Child,you know who she is, and, Harold McGee, the author of “On Food and Cooking” and a few other complicated tomes about the...
by brisketman | Oct 29, 2012 | Poultry, Tips and Tales
So, what’s a good meal to complement two consecutive days of rain? Well, if you run a meat shop, and you have a cooler full of good stuff, you might want to roast a chicken. So, that’s what I decided to do. I started off with one of these amazing dry...
by brisketman | Feb 3, 2012 | Poultry, Recipes
(makes roughly 5 gallons) Ingredients: One large bag Mister Brisket Chicken Bones (roughly 8 lbs) Two Large Onions Six Carrots One Bunch Celery 4 Tbsp Minor’s Chicken Soup Base Quick Story: For years I made the chicken soup at Mister Brisket. It was generally good but...
