Big Game Hunter Part 4 http://curia-dd.deviantart.com/art/Big-Game-Hunter-Part-4-342331681 * Big Game Hunter - Chapter 4 - Turkey Day The Huntress was pacing back and forth, fretting with worry. Just because she wasn't an official member of the Justice League anymore didn't mean she didn't care. And three of the best heroines were missing. Wonder Woman hadn't been heard from for over a day now, and Black Canary and now Supergirl were missing as well. She kept trying their communicators in hope that one would pick up ... but nothing. And all three were showing in the exact same location. Something terrible has happened, she thought. A call was coming in, from Oracle. She answered it immediately. "Something's happened, Oracle ... Wonder Woman, Black Canary, and Supergirl are all missing and not answering their communicators!" Oracle broke in quickly. "I have some information that might help. You know Aresia, the evil Amazon that broke out of prison?" "Yeah," Huntress answered, "and they just put her back there yesterday. Why?" "Well apparently she was talking to somebody inside, bragging about how she had just assisted in a plan that was going to bring down every heroine in the League. Apparently she had some assistance in her escape last week. I don't have any specifics on who is responsible, but the moment I do, I'll call you." "Oh no!" Huntress exclaimed. "Of course ... Aresia was broken out specifically to get the male members of the league out of the way ... because they weren't the real targets! It was the females!" "How are the men doing?" Oracle asked. "Still very weak ... whatever the toxin was that she used on them, it wasn't meant to kill them, but it is taking a long time to get out of their system. Somebody went to an awful lot of trouble to get them out of the way." "Who else is left out there?" Oracle questioned. "There can't be too many ... " "Well I just put in a call to Hawkgirl and Zatanna, and they should both be back here by tomorrow morning at the latest. There's a few minor heroines on other assignments I can try to raise ... Fire, Ice, Vixen, Gypsy, Stargirl ... " "Be careful Helena," Oracle warned. "Sounds like whoever is doing this is trying to pick you off one by one. Send a team if you can, try to match powers that complement each other ... " "I'm not even in the League now! Who is going to listen to me?" "They all respect you, Helena. They know you did what you felt you had to do, even though it went against a direct order. You take charge and they will respond to you. You can do this, Helena, I know it." Oracle hung up. Helena sighed, then picked up the phone and started making some calls. Somebody is messing with the wrong League, she thought as she dialed the first number. It was midday in the hunting camp. The Hunter had just finished canning the last of his 'Supergirl Soup' in large gallon-sized mason jars. The cellar of the cabin had been modified specifically for the purpose of storing large amounts of food for long periods of time. Already there was a freezer labeled 'Wonder Woman' which held the remaining steaks he had cut from the former Amazon Princess. He laughed as he thought that if there ever was a nuclear winter, he might be able to sustain himself for quite some time with all the heroines he was capturing and cooking. As he wheeled the cart with the soup jars towards the basement, he glanced through the cabin window at the mounted heads of the two strongest heroines in the world. Well, he chuckled, they WERE the two strongest heroines in the world. How many villains had tried and failed before him? And in the end it came down to a battle of brains, and frankly these heroines came to the battle unarmed! After unloading and stacking the jars of Supergirl Soup, the Hunter walked around to the back of the cabin, entering the kitchen through the door there. He glanced around the large counters of the kitchen to make sure he had everything he needed. Then he headed out into the woods to collect his turkey. Black Canary was lying in her cage, sound asleep once again. In a fairly short period of time, she had eaten about a month's worth of food, and this last meal had been the largest by far. The first couple of meals had contained an appetite enhancer, as well as special enzymes to greatly speed up the digestion and conversion of food into fat and flesh and, well, stuffing. He patted the sleeping Canary's large abdomen which formerly had held all of her digestive organs. But this last meal had contained several 'ingredients' which, when taken together with large amounts of carbohydrates, converted those organs into something closely resembling turkey stuffing. The process in reality had saved the Hunter a large amount of work; Black Canary had essentially stuffed herself! Her arms and legs were also more meaty than before, but her face was still slender as before. The speed with which she had been 'fattened up' meant that the effects had not extended to her face, or hands or feet for that matter. The Hunter clicked a button on a remote in his pocket and the side of the cage opened. He eased Black Canary onto his cart and wheeled her back to his kitchen slowly, as she continued to sleep soundly. He left her on the cart just outside the back door, and ran in to grab his copy of "The Perfect Turkey Handbook". He was using the book for two reasons: he was not nearly as experienced in preparing a turkey as he was in other methods - most of his cooking was done outdoors, on an open fire. The other reason was that he had some guests coming over that night and wanted to be sure he cooked the turkey to perfection. He opened the book and read the first page, 'Safety Tips before Cooking'. Rule #1: Wash the Bird. Rinse all poultry and poultry pieces under cool running water, rubbing all surfaces inside and out, to wash away bacteria. He smiled as he took the book back in, and then walked back out to grab the garden hose and a soft smooth cloth. He turned the nozzle on to a lower setting and began spraying the Bird down, rubbing down every 'surface' with the cloth. Canary continued to sleep, although he noticed with amusement that her breathing did become a bit more rapid when he rubbed down her pussy as well as her breasts. Who knows, he thought, she might enjoy this process as much as I will! Once he was satisfied she was well washed, he dried her off with a clean towel and wheeled her into the kitchen. He returned to the book and flipped to the next page, 'Buying a Turkey'. Well, he had taken care of that now, hadn't he? What is the fun anyhow in going to the store, fighting the crowds, and trying to select the right turkey from a ridiculously huge selection? It was much more enjoyable to go into the woods, set a trap, and wait for the stupid bird to walk into it. He went ahead and read a bit of the page anyhow, just for his amusement: Q: What size turkey should I buy? A: For a whole turkey, allow about one pound per person, which includes a moderate amount for leftovers. If you like a lot of leftovers, allow up to 1-1/2 pounds per person. Turkeys range in size from 4 pounds, which are baby turkeys about the size of a chicken, to whoppers up to 25 pounds. Most markets stock 8 to 20 pound turkeys, so if you plan on a small or very large bird, you may want to order it in advance. Turkey Tip: Make sure your roasting pan, oven and refrigerator can accommodate the size turkey you buy. There's nothing worse on Thanksgiving than realizing the bird won't fit in the oven or the pan. Well, he thought as he looked over his turkey, she should feed about 100-150 people based on those calculations. There would be plenty of leftovers! He glanced at his large roasting pan on the oversized counter, and the huge oven he had installed the previous month, then back to the still sleeping and naked heroine. Check, check. He then skipped the chapters on 'Storing an Uncooked Turkey' and 'Thawing a Frozen Turkey' as they also did not apply here. The next chapter was entitled 'Stuffing (or Not Stuffing) a Turkey'. Too late now, the bird was already stuffed! He read it anyhow: Rule #7: Never stuff a bird until you are ready to roast it. Pre-stuffing runs the risk of food poisoning, and of all the parts of the turkey, stuffing is the most easily contaminated. Always cook it to 165 degrees F. even when you reheat it. Q: Is it best to cook the stuffing inside the bird, or separately in a baking dish? A: Many chefs today recommend cooking the stuffing in a separate dish instead of in the cavity. When placed inside the bird, stuffing cooks unevenly and may not be completely cooked through, offering a potential health hazard. Also, an unstuffed bird requires less cooking time, leaving the breast meat moister. Baked separately, a stuffing should initially be cooked covered for 45 minutes, and if the interior is too dry, simply moisten with some of the pan juices. Then uncover for a final 20-30 minutes of cooking to develop a wonderful crackly top. "I knew I should have read this before!" the Hunter chuckled. Well at least he had waited to 'stuff' her until the last day, so he was OK there, and he was planning on cooking her for plenty of time anyhow. So he wasn't too worried about having 'stuffed' her beforehand. He went on to the next part of the book: Pre-Roasting Steps "¢ Step 1: Preheat the oven 325 degrees F., or as specified by your recipe. Move the oven rack to the lowest rung. He went over and turned the oven on. Check! "¢ Step 2: Remove the Giblets Just before cooking, remove the giblets from their bag (stuck in the neck cavity) and the neckbone from the body cavity and rinse the giblet pieces (heart, gizzard, liver) and neckbone under cool running water to remove bacteria. Pat dry with paper towels and set aside for use in the stuffing or stock. Well that step would have to wait, her head was still attached ... "¢ Step 3: Rinse & Season Rinse the whole bird, including the body and neck cavities under cool running water, rubbing your hands over the surface to help remove any bacteria. Pull out any lumps of fat from the cavity and discard. Pat the bird dry with paper towels. Salt and pepper the inside and outside of the bird, and rub in any seasonings per your recipe. Well the rinsing was done, so he went ahead and grabbed his bowl of seasonings, carefull tossing them evenly over the sleeping Canary until she was covered in the blend of spices and seasonings. "¢ Step 4: Stuffing & Trussing As discussed below, many chefs today prefer not to stuff or truss the bird. However, if you prefer to stuff and/or truss the bird, now is the time to do it. Follow the instructions for Stuffing the Bird, or if not stuffing, proceed onto Roasting the Turkey. Q: Do I need to truss the bird's legs, or can I just roast it without all that extra effort? A: Trussing, tying the bird into a more compact shape with twine or string, is an old-fashioned method used mainly for presentation, so that the legs and wings would be held closer to the body and hence "more attractive." Today, many chefs recommend not trussing the legs and simply folding the wing tips under the body instead. Why? Because trussed legs take longer to cook at the joint than untrussed legs, and hence the breast also ends up cooking longer and becoming more dry. Many turkeys today come with metal or oven-proof plastic clamps known as "hock locks" or "leg trusses" which, when the legs are placed under them, do the same thing as trussing with string. The choice of trussing is up to the cook, but for a moister bird that takes less time to cook, we prefer not to truss. Turkey Tip: The larger the bird, the heavier it is to lift in and out of the pan, especially if stuffed. You can by a commercial turkey lifter, which loops over both ends of the turkey and has handles for easy lifting. Or, pull off two 3- to 4-foot long pieces of foil (depending on the size of the bird. Fold each foil piece over lengthwise to form a 1-inch wide long strip. Before placing the turkey in the pan, lay one strip across below the legs and one below the wings. Place the turkey on top, let the ends rest over the sides of the pan. Bring the lengths up over the top of the bird as handles and use them to lift the bird out of the pan. Well this was one bird that was definitely going to get trussed! He took some industrial-strength twine out and carefully pulled Black Canary's legs underneath her, then her arms, and trussed them together, making her look exactly like a properly trussed Thanksgiving turkey. As he finished trussing his bird, she finally began to stir. "Whhhhh..what happened..?" Her eyes slowly opened and she started to look around the kitchen. "Why, it's Thanksgiving, my stupid little turkey!" the Hunter laughed. Canary immediately began to struggle, but the trussing was perfectly done, and she could not budge her restraints one bit! She opened her mouth to scream, but the moment she did, the Hunter shoved a large apple in it!! "Mmmm mmm mmmmmmm!!!!" Canary muttered through her gag. Her eyes widened as the Hunter walked over and started to inspect her fully. "You really are going to be quite succulent, my dear Canary." He traced along her side, then along her well-stuffed tummy, then along her hip and down her thigh. "The perfect Thanksgiving turkey!" Black Canary was helpless to do anything but moan through her gag as the Hunter went over to make sure his roasting pan was secure on the counter, then he reached again for the book. Chapter 6. Roasting a Turkey Earlier cookbooks recommended longer cooking times, but with today's turkeys bred with more white meat, such times will result in dry, overcooked birds. Follow our tips for roasting and checking the temperature to achieve a perfectly cooked bird. "¢ Step 1: Place the bird breast-side up on an oiled flat or v-shaped rack in a 12x17 inch roasting pan, or as recommended by your recipe. Turkey Tip: Beware of aluminum roasting pans! Most of these pans are not sturdy enough to carry a 12 pound or more turkey. They can buckle and cave in, and have been known to cause injuries by collapsing under the weight. Make sure your pan is sturdy enough to handle the bird safely. The Hunter smiled as he hoisted Canary up and off the cart carefully, turning her over as he lay her in the oversized sturdy roasting pan, breast-side up. The desperate, panicky look on her face was absolutely priceless. "¢ Step 2: If using an oven-safe meat thermometer, insert it in the inner thigh near the breast, but without touching the bone. If using an instant-read thermometer, wait until the turkey is nearly cooked before testing. Don't rely on plastic pop-up timers""they aren't very accurate. It was an oven safe thermometer ... but it wasn't going in her inner thigh! Dinah's eyes widened as the Hunter reached under the counter and pulled out a device that looked like a thermometer attached to a vibrator ... which is exactly what it was. He smiled at her as he coated it with butter and slid it easily and deeply into her pussy, and then turned it on. "¢ Step 3: Coat the skin with softened or melted butter or oil and baste the bird every 30 minutes, or according to the recipe. Or follow our suggestions below for keeping the breast meat moist. The Hunter reached for another bowl which contained the basting sauce he had carefully prepared earlier, and a large basting brush. As Canary moaned helplessly through her apple, the vibrator slowly guiding her towards a powerful orgasm, the Hunter lavishly brushed the basting sauce all over every inch of her body, except for her head. He paid special attention to her breasts, basting them over and over and over, feeling them firm up and her nipples harden. He was delighted to see how well her body was responding! Black Canary was on the edge, whimpering uncontrollably, her thighs trembling, her body betraying her. The Hunter watched her closely, and seconds before she was about to come, he pulled the apple free from her mouth. Canary could have used her scream at this point on him; but she was way too far gone to even realize it. As she screamed out in total bliss, gushing her juices out and into the roasting pan, the Hunter swiftly swung the sharp ax he had been hiding behind him up and then down, slicing her head cleanly off. His bird was now ready for the oven! He opened the door and slid his turkey in. "¢ Step 4: Set your timer""you'll want to start checking your bird abut 3/4's of the way into its estimated cooking time, based on the recipe or our cooking chart. When the timer goes off, check the bird using the thermometer. If the bird is done, remove it from the oven and set it sit 20-30 minutes before carving so the flesh reabsorbs the meat juices. He made sure to baste her every thirty minutes ... and after a couple of hours, he checked her pussy thermometer. His bird was fully cooked! Turkey Tip: While the turkey is resting before carving, take this time to make the gravy. By the time the gravy is done, the turkey should be just about ready to serve. He carefully slid his turkey out of the oven. She smelled absolutely delicious!!!!! His guests would be here soon, and he knew his bird would not disappoint!!!! (To Be Continued)