Do you prefer ham or turkey at holidays?

Answer 1

HAM.....gotta have HAM

Answer 2

Turkey for Thanksgiving and Christmas, Ham for Easter.

Answer 3

I am married to a Italian .. we have both every holiday along with a Lasagna ( at least 50 people every holiday ) ... But I per fer Ham unless my mother is cooing turkey she makes the best turkey !!!!

Answer 4

Ham

Answer 5

I would always refuse to eat turkey. Ham all the way.

But I'm vegan now. I wonder what my family's gonna do when the holidays get here?

Answer 6

Honey Baked Ham with the sugary candied shell! Damn that's good stuff. Or turkey ONLY if its perfectly cooked with excellent gravy--but that's too rare so HAM is the sure-shot.

Answer 7

I prefer turkey. Ham is common ly available everywhere.

Answer 8

Turkey.
My parents always used to cook turkey for the holidays so it's a tradition that reminds me of good times with my family.

Answer 9

turkey

Good Eats Roast Turkey Recipe courtesy Alton Brown



Recipe Summary
Yield: 10 to 12 servings
User Rating:




1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.




Episode#: EASP01

Answer 10

Ham. Now u made me hungry.

Answer 11

turkey..........but ham is nice once in a while too though if you haven;t had it in a while