General Bon Vivant's Grosbek Turkey Recipe
Posted: Tue Nov 22, 2005 5:52 amGINNYRAL BON VIVANT’S GROSBEK TURKEY RECIPE
1) big ol’ Grosbek (datsa one dem herons whats blue)
1) 2 or 1annahalf by haffa foots cypress board
1) haffa gallon of that fine Wild Turkey drinkin whisky what they mek uppin Kaintucky
3) of dem what you call twice pointed fance stape ells
fust ya gots to shuck al dem fethars offen dat bird (dats a job for Thibodeaux)
ya gotsta leave de haid withdem feets for lattar
now splits open dat bird and remove the inntrails (what calls tripe by some)
you gives dem inntrails to Phideaux, (cuz hezz such a gud dogg)
now you takes one dem twice pointed staples and staples de neck to the board
see I tole you we needed the haid so as to keep de grosbek in place
do de same wit each laig so as to strech dat bird on de board and dats why we left de feets, ehn
now (u did turn de ohvan to 275 degrees wortha hot dadn’t u) we take de board wit de bird and put him in de pan what you use for de roasting
pour haffa haffa gallon of de Wild Turkey drinkin whisky from Kaintucky all over dat bird and puts him in da ohvan covair titelee cuz we doan want dat Wild Turkey drinkin whisky from Kaintucky to devaporate(doan wanno dry bird)
use the utter haf a bottle to have a nip and for extra basting
when the utter haf a bottle of de Wild Turkey drinkin whisky from Kaintucky is gone or about 3 or 2 hours latter you take dat bird outta the ohvan, remove the staples. Pour the gravy inta da pit char what momma use for her muscadine wine.
Now we eat...fust you trows the bird to Phideaux(hezz such a gud dogg) and you eat da board and drink da gravy
BON APPETIT AND HAPPY THANKSGIVING TO ALL
1) big ol’ Grosbek (datsa one dem herons whats blue)
1) 2 or 1annahalf by haffa foots cypress board
1) haffa gallon of that fine Wild Turkey drinkin whisky what they mek uppin Kaintucky
3) of dem what you call twice pointed fance stape ells
fust ya gots to shuck al dem fethars offen dat bird (dats a job for Thibodeaux)
ya gotsta leave de haid withdem feets for lattar
now splits open dat bird and remove the inntrails (what calls tripe by some)
you gives dem inntrails to Phideaux, (cuz hezz such a gud dogg)
now you takes one dem twice pointed staples and staples de neck to the board
see I tole you we needed the haid so as to keep de grosbek in place
do de same wit each laig so as to strech dat bird on de board and dats why we left de feets, ehn
now (u did turn de ohvan to 275 degrees wortha hot dadn’t u) we take de board wit de bird and put him in de pan what you use for de roasting
pour haffa haffa gallon of de Wild Turkey drinkin whisky from Kaintucky all over dat bird and puts him in da ohvan covair titelee cuz we doan want dat Wild Turkey drinkin whisky from Kaintucky to devaporate(doan wanno dry bird)
use the utter haf a bottle to have a nip and for extra basting
when the utter haf a bottle of de Wild Turkey drinkin whisky from Kaintucky is gone or about 3 or 2 hours latter you take dat bird outta the ohvan, remove the staples. Pour the gravy inta da pit char what momma use for her muscadine wine.
Now we eat...fust you trows the bird to Phideaux(hezz such a gud dogg) and you eat da board and drink da gravy
BON APPETIT AND HAPPY THANKSGIVING TO ALL
