I need to know because I have a new birdfeeder and I want to attract birdsBird websites say attach some tin foil on the top of the feeder to get their attention but I noticed other sites that say foil actually scares the birds away! I definitely don't want to do that so what is the right answer?
why don't you test it out? have a small bowl of seed with foil on one side of the house and other without on other side and see how it plays out
Roast Turkey with Parsley and Lemon Stuffing Turkey is now the most popular meat to serve at ChristmasHere is a classic recipeIngredients Serves: 20-30 25 Gram Butter (1 oz) 2 Medium Onions, finely chopped 2 sticks Celery, finely chopped 225 Gram Fresh breadcrumbs (8 oz) 4 Tablespoon Fresh parsley, chopped 2 Lemons, zest only 1 Egg, beaten 1 Turkey 6-8 Rashers Streaky bacon Method Pre-heat oven to 180 °C / 350 °F / Gas 4To make the stuffing, melt the butter in a large pan, add the onions and celery, cover and cook gently for about 10 minutes, stirring occasionallyRemove from the heat and add the breadcrumbs, parsley and lemon zestStir in the eggWash the inside of the birdStuff the neck end before folding the neck skin overTruss the turkey with the wings folded under the body and the legs tied togetherWeigh the turkey and calculate the cooking time, allowing 20 minutes per 450g (1 lb) plus 20 minutesPlace the turkey in a large roasting tinPlace the streaky bacon rashers over the breast to prevent it from becoming dryRoast, basting occasionallyPut a piece of foil over the bird if it shows signs of becoming too brownLeave the turkey for 10 minutes before carvingServe the roast turkey with the traditional accompaniments of thin gravy, bread sauce, small sausages and bacon rollsI would serve Champaine as a treatA nice Merlot would be fine.
My biggest suggestion is to brine itBrining will ensure it is very moistA brine is essentially salt waterThe same thing that turns cucumbers into picklesFor a basic brine I will put about 3 cups kosher salt into about 1 gallon of waterI usually replace water for beer and add some other herbs and stuffAdd what you like, nothing of what you don'tIt's not a specific recipe, and you don't have to have it perfectSalt and water are crucial thoughPut the thawed turkey in a bucket and fill it to the top with brineIf you don't have a big enough bucket, at least fill it until the breast it covered since that tends to be the driestLet it soak for at least 24 hoursNo more than 72Roast however you wantThe salt draws out the moisture from the birdThe only thing thats left to replace it is the liquid in the bucketSo it draws in your flavorful liquidSee source for full details, thats the jist I remember and I have been brining my turkey for yearsThe only thing that sucks about this is that you can't use pan drippings for gravyYou'll find the pan drippings are salty, but your turkey won't be(but still not good for someone on a low-sodium diet) I like a chardonnay with itSomething buttery.
Absolute favorite!!! TURKEY 'N STUFFING BAKE 3 C prepared stuffing 2 3/4 oz fried onions 1 can cream of celery 3/4 C milk 1 1/2 C cooked tukey '10 oz peas, thawed Combine stuffing half can onionsSpoon mixture into a shallow 9 baking dishPress mixture to form a shell along bottom sides of panCombine cream of soup, milk, turkey peas, pour into stuffing shellBake covered 350 F for 30 minutesTop with remaining onionsBake uncovered 5 minutes longer.
Herb Butter Roasted Turkey 1 (14 pound) turkey 1/2 teaspoon salt 1/4 teaspoon ground pepper Herb Butter: 1 cup butter, softened 1 tablespoon fresh thyme 1 tablespoon fresh sage 2 tablespoons flat leaf parsley 1 tablespoon fresh chives 1 teaspoon fresh rosemary, chopped Preheat the oven to 425 degrees FRemove giblets and neck from the cavity of the turkeyRinse and dry birdFold wing tips behind the turkeySeason the cavity with salt and pepperCombine butter and fresh herbsStarting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear itSlide your hand as far as you can toward the other end of the turkey, separating the skin from the meatRub two-thirds of the herb butter over the entire breastTie drumsticks in frontPlace the bird on a rack in a roasting pan breast-side up; cover loosely with a foil tentPlace bird in oven and decrease the temperature to 350 degrees FBake 3 to 3 1/2 hoursMelt remaining herb butterRemove foil tent from turkey during the last 45 minutes of baking and baste once with melted butterThe turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees FWhen the turkey is done, remove from the oven; let stand 30 minutes before carving.
