Turkey jive: Palin-bashers strike again; Update:NYTimes editorial board decries “executions”
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Gov. Sarah Palin pardoned a turkey at a local farm in Wasilla and then took questions from a reporter about the event and her Thanksgiving wishes.
Palin said with a smile: “It’s nice to get out and do something to promote a local business and to participate in something that isn’t so heavy-handed politics that invites criticism. I’ll certainly, probably will invite criticism for even doing this, too, but at least this was fun!”
Palin was prescient. On cue, the Huffington Post hyperventilated about the SLAUGHTER! going on behind Palin and the rest of the squeamish, PDS-infected blogosphere followed with horrified rantings about the governor’s callousness. You’d think Palin was standing in front of the camera soaked in blood like Sissy Spacek in “Carrie.”
Farmers kill animals. Then they sell them. Grocery stores package them. Meat-eaters buy them and eat them. This is no big deal — except if you reside in the Ivory Tower or the David Brooks/Kathleen Parker/Arianna Huffington/Daily Kos intellectual complex.
PDS: It never ends.
***
If you’ve got a favorite turkey recipe — casserole, deep-fried, mmm — feel free to share.
Mark Steyn mocks the “nancy boys.” Snort.
***
Update: The New York Times editorial board decries the “execution” of the butterballs. Did David Brooks sneak into the ed board’s office and pen this turkey of an editorial?
November 21, 2008, 5:17 pm
A Sarah Palin Thanksgiving
By The Editorial BoardWe’ve differed with Sarah Palin a great deal on substance. We don’t agree with her hardline approach to the Iraq War, her harsh anti-government rhetoric, and her style of negative campaigning.
But we also worry a bit about, how should we put it, the persona she has brought with her to national politics. We did not care at all for the swipe she took against community organizers at the Republican National Convention.
And then there’s this. You don’t have to be a huge animal lover to question why Governor Palin chose to be interviewed — while issuing a traditional seasonal pardon of a turkey — while turkeys were being executed in the background.
I guess they’ll all be going tofurkey this Thanksgiving.
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- Execute Babies: Absolutely. Execute Turkeys: You’ve Got to be Kidding Me!?!! « Conservative Pilgrim
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- terryfrank.net » Governor Palin Sends Old Alaskan Message To New York Times: Pinch Sulzberger Dines With the Turkeys!
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Dibs on a drumstick!
You mean they’re NOT born frozen in plastic bags with the giblets stuffed inside? WWAAAAAAHHHHHHHHH
I’ve always been a breast man myself.
Um, or a wing.
Uh-Oh….looks like the secret is out now.Pandora’s box is open!!The meat in stores were actually living breathing live cute wittle animals before the big bad butcher done went and gone and killed it……total shocker!Who knew?????Not I!
Gobble Gobble, Yum can hardly wait, The Turkey in the hopper was the one I ordered. lmao
She can not catch a break. But I predict by 2012, even those who dissed her in favor of That One, will be clamoring for her fiscal mgt. abilities.
Saw on a Palin web site where there was some speculation that Fred and Jeri Thompson were thought to be in cahoots with Sarah Palin to guide her through to the 2012 race, esp. since Jeri is a former RNC employee.
But lo and behold, this a.m., F&F aired the news that Fred announced he’s going back to acting. Hmmm.
Wait wait wait wait waaaaaiiiiiiiit!!
Farmers create food? I thought it all came from Krogers! OK then smarty pants, where does gravy come from?
And I suppose money doesn’t come from banks, right? pfft!
The wackos at Huffington will likely be doing a candlelight vigil for all the other turkeys on death row.
I sure want my meat not on the hoof or feet when I eat it. I am funny that way. It has to be processed in nice little plastic wrappings in a cooler at the grocery store. Those who hunt for food, no problem with you either.
L
And I’m sure everyone on Huff Pest’s site is a vegan, right?
RIIIIIIIIIGHT.
I prefer tortured meat myself. The tears of pain add so much flavor!!!
I love to tease the PETA types.
I wonder how many of these nincompoops are going to settle down in front of a nice turkey dinner next Thursday.
“dominion over all the beasts of the Earth”
A nice 8 oz. serving of dominion will be on my plate tonight!
We need to get some activist judges to stop this! Where is PETA? Why must we see these horrors? Too much air time–nothing to say.
Yet another reason to hate MSNBC, and Schuster in partciular. ‘And you thought her media briefings as a VP candidate were bad’…what a tool.
My favorite saying:
Veggies are what meat eats.
I can see where the HuffnPuffs fear turkey killing. Get you white meat off my arm.
I keep trying to take a few of my Liberal neighbors hunting but the sissies will not go. I even offered to let them wear my elk skin jacket.
As someone who grew up hunting, I fully understand what has to transpire for meat to end up on my plate.
As a result, I do not waste meat. These “horrified” do gooders should add up how much meat they throw away a year and then translate it into the number of needless deaths they caused.
Maybe next time we can get Sarah to be interviewed in front of an abortion procedure.
(Yes, it repulsed me just to type it.)
There’s no way this wasn’t a set up by MSNBC.
Turkey wings, coated with a rub of Cavender’s Greek seasoning and lemon pepper, grilled on a slow fire for 30-45 minutes…AMAZING!
Waterboarding makes them juicier!
lol, Hillary accepts SOS position…
CHANGE CHANGE CHANGE… ROFLMAO!!!
WHAT A SHISTER!
PETA = people eating tasty animals.
Here is my steak receipe:
ribeye, bone in
hit ‘em in the head, cook for 15 minutes.
I like mine medium rare so the juice is still red. yum…yum…yum
Good gravy! The left can’t help themselves sometimes. They think Jon Stewart and Stephen Colbert are funny, so naturally, they think this passes for news. Hell, I bet they think professional wrestling is legit as well.
*out*
Grandpappy used a tree stump and an axe
I read through some of the comments over at HuffPoo. Good God, those people are insane!! “Oh, the humanity!” they scream… Next Thursday it will be “Please pass the white meat!”
Oh, and what’s with the “Earth Shattering News” thingy at the beginning of the clip? I never watch MSNBC — was that a joke or something?
Also, my wife does a fantastic traditional turkey, but stuffed with an orange and sausage/cranberry dressing, and several strips of BACON across the whole bird!
At least the turkeys aren’t black.
You guys are making me hungry!
I think it’s Pizza night!
Meat-lovers, of course.
“Their turkeys. Soylent T is turkeys”
The loons at HuffPo can’t be any different than these far out loons.If you want a good laugh,check these folks out!
http://www.youtube.com/watch?v=ElJFYwRtrH4
All it lacked was Les Nessman doing the voice-over . . .
“OH MY GOD, THEY’RE TURKEYS!”
Wish there was a holiday we celebrated by eating moose. I’d love to see Sarah field dressing one for the MSNBC jackals.
I vow to not eat any farm raised turkey. That’s right, you heard me, I will never again eat any nurtured and purpose raised turkey meat….
…because wild turkey tastes better, and I prefer to kill my own
A co-worker brought in some home-made jerky today. A bag of bear jerky and a bag of elk jerky.
A little salty, but gooooood!
I was actually eating turkey while I watched this earlier. I was not disturbed, but I’m not squeamish anyway when it comes to meat.
Grilled turkey:
Sautee the giblets with mushrooms, onions, and sage. Throw in croutons after everything browned. Cook for a couple more minutes, then use that to stuff the turkey.
Start a big heap of coals (gas grills are for wimps) and when all are white, put the stuffed turkey on the grill in a roasting pan. Close the girl and leave all vents open so the fire is as hot as possible to get the skin nice and crispy. Then after 15 minutes, close the vents, and let it cook for as long as necessary. Get an instant read thermometer and leave it in the thigh until it reaches 165. Make sure you have a thermometer you can read outside the grill because if you keep opening the grill it won’t stay hot enough — and you DON’T want to overcook (mine beeps when it reaches the target temperature).
For extra flavor, soak some wood chips (I do 2 parts pecan, 1 part hickory) in water, drain and put in a foil pouch, and put the pouch on the coals. YUM.
Thanksgiving can’t come soon enough.
It must have been tough as nails too. Not exactly the most succulent meats out there.
A friend and I drank flaming shots of that once. Burnt my mustache… and I didn’t think it tasted better. But, then, I don’t remember much about that night.
The one time I had wild turkey I was too concerned with picking out all the birdshot in it to enjoy any flavor.
Thanks for causing all of my uncontrolled salivating.
That recipe is an ABSOLUTE keeper. Thanks!
Like the one I’ll be eating next Thursday. His name is Terry. My grandaughter didn’t like the name Tommy or Timmy. I think it has something to do with those being the names of my grandsons.
Our Saturday project is to get Terry “ready” for Thanksgiving. At the same time we’ll be putting Mike the Duck, Garth the Goose and “those mean ol roosters” in the freezer. And maybe a cottontail or two if we can hit em.
I love living in the country.
The bear was a little tough, but not much tougher than some beef jerky I’ve had. The elk was more tender.
I think I missplaced my butterball (Dick Morris) joke on another thread….oops.
Truly there are people within MSM who have over-active imaginations and too much idle time.
Pianoman #21, that sounds so good…. what else do you use Greek seasoning on? Chicken, fish, prawns and even pork get a good sprinkling of lemon pepper around this house, with a twist of fresh lemon/lime before serving. Pound out to 1/4″ pork loin, dip in Italian bread crumbs, fry and finish off with lemon and it tastes similar to veal, and cooks in a couple of minutes.
Every child should know where meat comes from and how it looks before it finds it’s way to the table. They will not waste as much and should they decide to become vegetarian at least they’ll know why. I’ve been vegetarian 3 times over the years and each time returned to eating meat because I simply didn’t feel good. Respect others that manage to do it, but give me a rare steak and steamed veggies and I’m a happy little person. Yes, this was a set-up on Palin but she’ll survive it.
do you use beagles?
Hello! It’s a joke! Palin came to pardon a turkey and is standing calmly while turkeys are being killed behind her.
Take a deep breath. Not everything on the internet is an insult to noble conservatism.
I’m still getting over MSNBC (I know, I shouldn’t be surprised) thinking that this is actually news. What a bunch of hacks. Certainly explains their low ratings.
No no NOOOO!!! It comes from pixie dust and magically appears shrink wrapped in the store!!
Only if the cottontails are close enough, otherwise they use shotguns…
As ridiculous as this all is, she needs to think about firing her PR guy/handler/whatever.
Yeah, meat gets killed before we eat it.. . .but jeez man, if the MSM is already setting you up as Satan in a dress, you’d think a responsible advisor would say something like;
“Mrs. Palin, let’s move you 5′ over here, and swing the camera around so the viewers aren’t seeing turkeys getting slaughtered in the background. . .yeah, it’s stupid, but you KNOW what they’ll say.”
funny
deep fried in peanut oil is the only way. but I do love watching people fill the pot up with oil THEN put a sopping wet turkey in…. I love that flame up……lol. Oh, Did you know Minnesota is the largest domestic turkey producer?… the easiest way to kill a bird, BTW is to stomp on it’s head. I love Thanksgiving, don’t you?
I think the only time I’ve had Wild Turkey was over ice in a glass. There may have been an orange slice involved.. but no bird shot.
No, we have labs for duck hunting. We just shoot the cottontails when they stop running. Actually it usually involves grandma shouting “Rachelle there’s a bunny on the back lawn, get your gun and shoot him”. At which time Rachelle grabs her little single shot .22 and sneaks out the back door and BLAM!!!
She just turned 12. She’s been shooting them in the backyard for a couple years now. And she started cleaning them last winter. She wants to be a veterinarian when she grows up.
Ooooh, Red State!
Do you use a chimney to start your coals? My in-laws introduced me to good, wood-based charcoal and starting the fire with these metal chimneys so no lighter fluid is necessary.
The results? INCREDIBLY hot fire, great, yummy grill flavor.
I highly recommend it.
We always go by my in-laws for Thanksgiving. My brother-in-law deep fries a turkey (I’m too chicken sh*t to attempt to do that)…and nothing is better.
I am sooooo tired of catering to the left. It was hilarious and if it offends, too bad! Let’s crater to their twisted sensibilities. Sorry Yashmak, I disagree. We just must take a stand at some point and quit living our lives to suite them.
Imagine the fit they would throw if they know my children and I slaughter chickens in the spring; that the children actually ‘do the deed’ and commit chick-icide?
Do they really not know where food comes from?
It’s funny what the media thinks is news worthy when it’s a slow new cycle.
I fully expect Chuck Schumer to have a Sunday press conference denouncing this outrageous act! lol.
Recipe? We go very basic on the turkey, but always use cranberries in the stuffing.
Gotta love Thanksgiving.
If MSNBC thinks this is gross and/or disgusting, wait till the slaughter scene on her tour of the hog plant.
Walterc – sounds like a good plan but I’ve always wanted to go bunny hunting with beagles. I used to sit off my deck and shoot red squirrel the same way you shoot rabbits. I used to raise hounds, but not anymore.
My grandmother did the same.
I admit to being a bit wimpy about the whole head chopping thing (not to mention it’s a lot of dirty smelly work for something that only costs 40-50 cents/pound at the grocery store), so when it came Agatha’s time to leave us last week, we gave her to a friend. Poor Agatha. She laid such nice, big, white eggs in her day. But those days were past, and she was pecking the young hens until they were bloody. If I had left her with the others, someone would have died.
Nature is cruel. Animals kill each other — often painfully, and not just for food. At least humans (usually) kill their food humanely.
It’s real life.
Sarah is a real person.
MSNBC is populated by Obamatons.
Real life makes them smoke and sputter.
Real life must not happen.
Only ivory tower ivy league reality will be accepted.
Minnesota the largest turkey producer? Must be where Franken came from.
Moose for Thanksgiving!!!!
Ok, I’m ignorant. I watched the video (twice) and I can’t figure out how that funnel-thing is killing the turkeys. Wouldn’t cutting its head off be quicker?
Regardless of how they end up dead, I want a turkey for Thanksgiving dinner, and if my turkey gets “funnel-ed” – well so be it.
They should interview her while she’s field dressing a steaming moose carcass! That would really set them off!
englishqueen
if you take your time and are smart about the procedure… I KNOW you can deep fry a turkey. Once you personally do it, you’ll think of no any other way, I promise.
Arugula salad for the Obama’s.
The Great Turkey Drop!!!
Too Funny.
Maybe the squeamish sensitive types thought farm animals grew from trees.
I think it is the same with their proclamation that hybrid cars are “eco-friendly”. Yes, those vehicles are grown and harvested from vines, not manufactured using raw materials extracted from Mother Gaia and fabricated using energy intensive processes.
That’s their make-believe, all is good and tolerant world view.
It’s 21 degrees here and I’m doing it that way for Thanksgiving…lol
lgm
It’s called HUMOR, try it sometime, you may like it.
Yes, we are reminded every time the Vikings are on TV.
Sorry, but you left me an opening. But…given the score of the last Packer game, I should shut up!
I’m fairly certain there is a blade at the bottom of that funnel, which puts the head in the right place…
Yes she like turkey and she hope they taste well. God bless her. Also happy turkey day.
Thanks Dexter.
When I watched the version at Huffpo (no blurring), I thought the turkey still had its head when it was removed, but prolly not.
Oh…My BBQ turkey recipe
Requires a large or long covered BBQ grill, and 10# bag of charcoal (NOT MatchLight!!).
1 whole turkey (up to 20#s)SKIN REMOVED. Tie legs and wings together.
10 gallon trash bag (clean one…duh)
Full bottle of Worcsteshire sauce
3 TBS of garlic powder
6-pack Coors bottled beer (must be Coors or other no-preservative beer)
2 TBS black pepper
1/2 cup brown sugar, packed
1/4 cup parsley or dried onion
1/4 cup red wine vinegar
Put all ingredients in bag, shake well to thoroughly mix. Place turkey in bag. Squeeze out as much air as possible, then tie off tightly so as to stop any air from entering. Leave in bag for 2 days.
Allow for at least 3 hours for cooking, depending on bird weight.
In large BBQ, start whole bag of charcoal to one side, leaving at least 1/2 the grill clear of flame or direct heat. When coals are ready, remove turkey from bag and place AWAY from heat, and close lid. Save beer mix in bag as baste.
Go watch the game for 15 minutes.
Using BBQ mop or large brush, slather bird with a layer of beer mix.
Go back to the game.
In 1/2 hour increments, carefully rotate bird 1/4 turn, and re-baste with beer mix. Keep an eye out for burning or scorching, and rotate bird away from heat if so.
Watch end of game.
When meat starts to split on breast, or thermometer test says OK, remove and enjoy.
Skinning the bird is the most work. The brown sugar assures the baste will stick to the bird, and gives it a nice caramel color in the end.
Not sure they are all vegans, although most left wing nuts do act like they are suffering from a protein deficiency(brain food)…they need MEAT!. Kill ‘em and eat ‘em!
Well, I’m off for the week. I pray everyone has a blessed Thanksgiving and stay safe!
Maybe my 18-year old college freshman daughter should explain to them, that yes… meat DOES come from animals. Of course she’d probably go off on a rant of them being stupider than a person trying to milk a steer***!
3 of my 4 kids have raised animals that were slaughtered for meat, and knew where they were going.
(*** Yes, someone in her high school class actually asked if she had to milk her 4-H steer project. If you don’t get the joke, it’s because you didn’t grow up near a farm. We all got a GOOD laugh about that!)
The wood smokers fire up about dark in Texas, by midnight you can literally salivate yourself into a frenzy. The smells from turkey, ham, and other assorted meats will drive you nuts. I’ve been tempted to yank a leg or wing off… just to make sure the ‘um seasoning is right!
My wife wants us to deep fry our turkey this year, too. I’ve had it before… mouth-wateringly scrumptious!
That’s what I understand, too!
The important word there is “fill”, isn’t it? Don’t you want the oil to be hot when you put the turkey in? Just don’t put enough oil in that it will overflow when the turkey is immersed. Is there a rule of thumb?
Traditional Style Roast Turkey
I’ll share an amazing turkey recipe – professional chefs have even been impressed at some parties we’ve thrown. If you don’t brine the turkey – don’t bother!
Total cooking time: 2 1/2 to 3 hours.
1) Turkey – 16-24 lbs.
2) Cooking oil
Brine:
Get a big 5 gallon paint bucket at the hardware store with a lid to put the bird into.
1) 1 cup kosher salt
2) ½ gallon apple juice
3) ½ gallon chicken, turkey or vegetable stock
4) 1-2 bags of ice (depending on the temperature of where you’re keeping it – a cold garage might be good enough)
5) Water
Aromatics:
1) 1 apple, pippin or granny smith, sliced
2) 1 small onion, big slices
3) 1 cinammon stick
4) 4-6 sprigs fresh rosemary (optional)
5) 6-8 leaves fresh sage (optional)
Cooking aids:
1) Large roasting pan with rack
2) Cooking thermometer/probe
3) Aluminum foil
The night before roasting:
Add salt to about 4 cups of water in a saucepan, heat until dissolved. Add enough water to make sure it’s clear. Let cool. Put the turkey legs up into the clean bucket. Add salted water, fruit juice, stock and then add enough water (if necessary) until ¾ covered. Add ice until completely covered. If you have a really cold garage or basement, you can add more water and less ice.
Morning of roast (flip bird over, make sure it has more ice to stay cold – you may need to remove some liquid)
When it’s time to roast, Preheat oven to 500. Yes, 500.
Prep aromatics.
Take bird out of brine, drain and pat dry with towel or paper towels.
Put the aromatics inside of bird.
Place bird on rack in pan.
Rub the bird all over with cooking oil (use your hands!)
Now, take a square sheet of aluminum foil, and fold it into a triangle.
Take that triangle, and pointy side towards the legs, wrap it around the turkey breast making a little “vest”. Once you’ve wrapped it around the bird, carefully remove it – keeping the shape. You’ll see why in a second.
Put the thermometer or probe into the bird – point the probe so it goes from the shoulders into the thick part of the breast. If using a probe – you don’t need to plug it in just yet – you’ll be removing the bird shortly.
Put the bird into the oven set at incinerate!
Cook for 30 minutes, it’s gonna smoke!
Now, open the oven, drape the foil over the breast (see why you did it ahead of time?) and plug in probe at this point.
Reduce heat to 350, set probe to 161, or watch thermometer. It’ll cook another 2-2 ½ hours.
Do NOT open oven, do NOT baste. Go do something!!
Remover and let stand for up to 30 minutes.
The bird will be perfectly browned, however the breast meat will be super juicy and tender from being covered. Juice *will* squirt out when you start to carve.
The people concerned with this non-issue probably presume that their food comes out of a Star Trek food synthesizer….
Some of those Turkeys had better be gay, or I smell a lawsuit…
Oh come on, matchlight imparts such a wonderful aftertaset!
Brine the bird two days before, the day before slather in yellow mustard for 24 hours, heat kettle of peanut oil to 350, in with the bird for three minutes a pound. Open beer, consume same, and repeat as neccessary.
Good point. Some of the same people who are offended by slaughtering turkeys enthusiastically back unlimited abortion rights.
Contrast their outrage at killing turkeys with this site’s outrage at the Mass. near execution of Haleigh Poutre.
Animals’ lives versus human lives. Can they really be that dense?
This video is all kinds of awesome.
Turkey Guy, I heart you.
Those turkeys in the background are guilty of insulting Barack HUSSEIN Obama. They’re being used as an example of what happens if YOU do it!
If there’s any fault here (and that’s a big “if”)it’s with the network that positioned its camera such that scene many people will find distasteful ended up on screen.
It really does beg the question though: where exactly do these nimrods think meat comes from?
They are aghast at the process of killing turkeys, but the notion of legalized assisted suicide (of humans) doesn’t even faze them, from what I can tell.
If only the farmer had been shoving his old, Alzheimer’s-ravaged Uncle Jim in that auto-decapitator instead….
I love the chimney! It also gets the coals ready quicker. (If you don’t have one, as long as you wait 30 minutes after you light with lighter fluid, you’re OK since the smell of the fuel will be gone then.) And I use the plain old Kingsford briquettes — they’re not quite as tasty as solid hardwood, but they’re still wood, and they burn a whole lot longer.
Sounds tasty.
Have a good one Misscheryl!