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Re: Annual Turkey Tips
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Cheri
Nov 11, 2012, 7:49:58 PM11/11/12
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:125fdem5...@sqwertz.com...
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
>
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO. Just remember that
> if you brine your turkey, then use 1/3rd less water, fat, and salt in
> the stuffing mix. And if you inject your turkey, go even easier on
> the fat, salt, and moisture in the stuffing depending on your
> injection. Always inject before stuffing, wiping out the inside of
> the turkey before doing so.
>
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
>
> If you insist on being lame and not stuffing your turkey, then you
> might also be lame enough to forget to take the giblets out of one or
> both cavities in the bird. Don't be lame X 2.
>
> If you've encountered one of the new, hard plastic chastity devices
> (pictured below) protecting the crotch of your bird that won't come
> out no matter how hard you pull, then Stop, take a deep breath. Try
> pushing it in gently and then lift it up and it will slip right out.
> It may even tell you this on the label but you may have thrown the
> wrapping away a few days ago (when you brined your bird).
>
> http://www.flickr.com/photos/sqwertz/8176528879/in/photostream
>
> Also, remember that a turkey is much more sturdy than a chicken. If
> you're spatchcocking your turkey then a cheap pair of kitchen shears
> is not advisable and personal injury may occur. Consider using your
> 10-12" forged chef's knife and an optional rubber mallet to break
> through the backbone. Or a good, full-tang pair of poultry sheers.
> The stuffing can be cooked under the spatchcocked turkey in a large
> half sheet pan or roaster, but do not use any fat in the stuffing mix
> as it will absorb it all from the bird.
>
> Also, you may choose to screw everything I just said and the turkey it
> rode in on, and get yourself a USDA Choice or better beef standing rib
> roast! Save the turkey for when they go on sale ridiculously low a
> couple days after Thanksgiving.
>
> Whatever you do, have a good Thanksgiving.
>
> Next month's installment: The Evil's of Fruitcake!
>
> -sw
I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
saw her cooking show and she was making it. Also, the recipe was in the
insert of the Sunday Paper. If you've tried it, did you like it?
http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
news:125fdem5...@sqwertz.com...
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
>
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO. Just remember that
> if you brine your turkey, then use 1/3rd less water, fat, and salt in
> the stuffing mix. And if you inject your turkey, go even easier on
> the fat, salt, and moisture in the stuffing depending on your
> injection. Always inject before stuffing, wiping out the inside of
> the turkey before doing so.
>
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
>
> If you insist on being lame and not stuffing your turkey, then you
> might also be lame enough to forget to take the giblets out of one or
> both cavities in the bird. Don't be lame X 2.
>
> If you've encountered one of the new, hard plastic chastity devices
> (pictured below) protecting the crotch of your bird that won't come
> out no matter how hard you pull, then Stop, take a deep breath. Try
> pushing it in gently and then lift it up and it will slip right out.
> It may even tell you this on the label but you may have thrown the
> wrapping away a few days ago (when you brined your bird).
>
> http://www.flickr.com/photos/sqwertz/8176528879/in/photostream
>
> Also, remember that a turkey is much more sturdy than a chicken. If
> you're spatchcocking your turkey then a cheap pair of kitchen shears
> is not advisable and personal injury may occur. Consider using your
> 10-12" forged chef's knife and an optional rubber mallet to break
> through the backbone. Or a good, full-tang pair of poultry sheers.
> The stuffing can be cooked under the spatchcocked turkey in a large
> half sheet pan or roaster, but do not use any fat in the stuffing mix
> as it will absorb it all from the bird.
>
> Also, you may choose to screw everything I just said and the turkey it
> rode in on, and get yourself a USDA Choice or better beef standing rib
> roast! Save the turkey for when they go on sale ridiculously low a
> couple days after Thanksgiving.
>
> Whatever you do, have a good Thanksgiving.
>
> Next month's installment: The Evil's of Fruitcake!
>
> -sw
I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
saw her cooking show and she was making it. Also, the recipe was in the
insert of the Sunday Paper. If you've tried it, did you like it?
http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
Message has been deleted
Jean B.
Nov 11, 2012, 9:31:32 PM11/11/12
to
forget that last part. My daughter only cares about the stuffing
balls/muffins and the pie, and she doesn't like turkey. Trying to
remember last year, I did that turkey atop stuffing thing and a
revamped bean thing (no way I am going to make that bland
ubiquitous GB casserole), etc., etc.
Message has been deleted
Jean B.
Nov 11, 2012, 10:24:34 PM11/11/12
to
Sqwertz wrote:
> as leftovers for sandwiches (provided the breast is not dry).
> Stuffing, gravy, heart, and those two "oysters" near the backbone are
> fine with me. Wether I do beef or turkey, I always do stuffing
> (cooked in a chicken if I have to) and some sort of seafood - often
> crab-stuffed mushrooms, but scallops are common, too. I don't eat
> anything sweet - hold the sweet potatoes and cranberry sauce.
>
> Thanksgiving was canceled last year, but I did cook a fresh turkey (on
> sale for $.29/lb) and a dry cured country ham a few days later.
> Looking at my pictures, look like I did pork (one butt and one fresh
> ham) in 2009 and 2010, and prime rib in 2008. I guess I usually do
> the prime rib on Christmas instead.
>
> -sw
I LOVE stuffing, but I am not sure I can come up with a decent LC
version. I guess I need to experiment with LC breads with that in
mind. I did see some interesting approaches to cornbread....
Turkey is VERY expensive, and since my daughter doesn't like it, I
may just wait until it does on sale to get some. RB... reminds
me of the many times we had roast beef and Yorkshire pudding at
Christmas. Yum. Oh well. My aunt made these yucky-sounding but
good horseradish carrots to go with it.
I love cranberry sauce, and that is doable for me.
> On Sun, 11 Nov 2012 21:31:32 -0500, Jean B. wrote:
>
>> But, but, but... OK. I will just think about the turkey and
>> forget that last part. My daughter only cares about the stuffing
>> balls/muffins and the pie, and she doesn't like turkey. Trying to
>> remember last year, I did that turkey atop stuffing thing and a
>> revamped bean thing (no way I am going to make that bland
>> ubiquitous GB casserole), etc., etc.
>
> The stuffing is most important to me. I'd rather just use the turkey
>
>> But, but, but... OK. I will just think about the turkey and
>> forget that last part. My daughter only cares about the stuffing
>> balls/muffins and the pie, and she doesn't like turkey. Trying to
>> remember last year, I did that turkey atop stuffing thing and a
>> revamped bean thing (no way I am going to make that bland
>> ubiquitous GB casserole), etc., etc.
>
> as leftovers for sandwiches (provided the breast is not dry).
> Stuffing, gravy, heart, and those two "oysters" near the backbone are
> fine with me. Wether I do beef or turkey, I always do stuffing
> (cooked in a chicken if I have to) and some sort of seafood - often
> crab-stuffed mushrooms, but scallops are common, too. I don't eat
> anything sweet - hold the sweet potatoes and cranberry sauce.
>
> Thanksgiving was canceled last year, but I did cook a fresh turkey (on
> sale for $.29/lb) and a dry cured country ham a few days later.
> Looking at my pictures, look like I did pork (one butt and one fresh
> ham) in 2009 and 2010, and prime rib in 2008. I guess I usually do
> the prime rib on Christmas instead.
>
> -sw
I LOVE stuffing, but I am not sure I can come up with a decent LC
version. I guess I need to experiment with LC breads with that in
mind. I did see some interesting approaches to cornbread....
Turkey is VERY expensive, and since my daughter doesn't like it, I
may just wait until it does on sale to get some. RB... reminds
me of the many times we had roast beef and Yorkshire pudding at
Christmas. Yum. Oh well. My aunt made these yucky-sounding but
good horseradish carrots to go with it.
I love cranberry sauce, and that is doable for me.
Message has been deleted
Jean B.
Nov 11, 2012, 10:48:05 PM11/11/12
to
Sqwertz wrote:
> Well worth the eating of carbs for a special occasion.
I may eat some. I dunno. I seem able to do that now and then
stop again immediately. I am not really thinking about ketosis.
Just a long-range strategy and some gradual weight loss.
I may be a case where I decarb as much as I can without affecting
the texture and flavor of things and just go with that.
> here in Austin.
>
> -sw
I clearly shop in the wrong places.
> On Sun, 11 Nov 2012 22:24:34 -0500, Jean B. wrote:
>
>> I LOVE stuffing, but I am not sure I can come up with a decent LC
>> version. I guess I need to experiment with LC breads with that in
>> mind. I did see some interesting approaches to cornbread....
>
> Just eat the carbs for one day. It's only what - a 3-day setback?
>
>> I LOVE stuffing, but I am not sure I can come up with a decent LC
>> version. I guess I need to experiment with LC breads with that in
>> mind. I did see some interesting approaches to cornbread....
>
> Well worth the eating of carbs for a special occasion.
I may eat some. I dunno. I seem able to do that now and then
stop again immediately. I am not really thinking about ketosis.
Just a long-range strategy and some gradual weight loss.
I may be a case where I decarb as much as I can without affecting
the texture and flavor of things and just go with that.
>
>> Turkey is VERY expensive, and since my daughter doesn't like it, I
>> may just wait until it does on sale to get some.
>
> The lowest, non-gimmick price for turkey so far this year is $.88/lb
>> Turkey is VERY expensive, and since my daughter doesn't like it, I
>> may just wait until it does on sale to get some.
>
> here in Austin.
>
> -sw
I clearly shop in the wrong places.
Cheri
Nov 11, 2012, 10:52:47 PM11/11/12
to
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:2n5mmqes...@sqwertz.com...
> On Sun, 11 Nov 2012 16:49:58 -0800, Cheri wrote:
>
>> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood.
>> I
>> saw her cooking show and she was making it. Also, the recipe was in the
>> insert of the Sunday Paper. If you've tried it, did you like it?
>>
>> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
>
> Any recipe that says to bake and then turn off oven and let sit for
>
>> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood.
>> I
>> saw her cooking show and she was making it. Also, the recipe was in the
>> insert of the Sunday Paper. If you've tried it, did you like it?
>>
>> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
>
> 4-6 hours is bound to work for some ovens, but not others. It all
> depends on how well insulated your oven is (how well it retains heat),
> ambient temp, etc... This is not something you'd want to try when
> you're planning a holiday dinner, IMO.
>
> This one doesn't even mention testing the temperature of the turkey
> before serving. And worst of all, it's a steamed turkey, not a
> roasted turkey.
I'm not making it, I just wondered if anybody here had tried it or knew
anyone that had tried it.
Cheri
Message has been deleted
gregz
Nov 11, 2012, 11:43:30 PM11/11/12
to
Sqwertz <swe...@cluemail.compost> wrote:
> On Sun, 11 Nov 2012 22:24:34 -0500, Jean B. wrote:
>
>> I LOVE stuffing, but I am not sure I can come up with a decent LC
>> version. I guess I need to experiment with LC breads with that in
>> mind. I did see some interesting approaches to cornbread....
>
> Just eat the carbs for one day. It's only what - a 3-day setback?
> Well worth the eating of carbs for a special occasion.
>
> On Sun, 11 Nov 2012 22:24:34 -0500, Jean B. wrote:
>
>> I LOVE stuffing, but I am not sure I can come up with a decent LC
>> version. I guess I need to experiment with LC breads with that in
>> mind. I did see some interesting approaches to cornbread....
>
> Just eat the carbs for one day. It's only what - a 3-day setback?
> Well worth the eating of carbs for a special occasion.
>
>> Turkey is VERY expensive, and since my daughter doesn't like it, I
>> may just wait until it does on sale to get some.
>
> The lowest, non-gimmick price for turkey so far this year is $.88/lb
> here in Austin.
>
> -sw
Come to think of it, I have not seen a turkey go past my yard in 3-4 weeks.
>> may just wait until it does on sale to get some.
>
> The lowest, non-gimmick price for turkey so far this year is $.88/lb
> here in Austin.
>
> -sw
They were in bunches of 6-8 all summer.
Greg
Brooklyn1
Nov 12, 2012, 11:15:47 AM11/12/12
to
than 15 years ago, and the dwarf thought it was a really dumb thing to
do, made all sorts of disparaging comments, and here all those years
later the tiny twerp is stealing my post... and it's not really my
idea, the Frug demonstrated it on his show and I just related it and
gave him credit, lots of folks have been roasting poultry boobs down
for centuries, next best thing when absent a rotisserie. And I never
stuff poultry, there are many reasons why it's not a good idea, for
one, the method is a good venue for breeding bacteria (especially in
the left overs), two the bird cooks a lot less evenly, the exterior is
over cooked before the stuffing is heated through, and three the
stuffing sucks the moisture from the bird. I always do dressing in a
casserol, and if it's worth eating may as well have a lot. And since
I don't feed many anymore I no longer do the traditional stuffing, I
never liked it, for many years now I serve kasha varnishkas with
holiday turkey... actually even folks who like traditional dressing
never complain, in fact they prefer my kasha varnishkas. And as many
times as I've explained how they never seem to get it right.
Brooklyn1
Nov 12, 2012, 11:28:23 AM11/12/12
to
"Jean B." wrote:
>
>Turkey is VERY expensive, and since my daughter doesn't like it, I
>may just wait until it does on sale to get some.
What do you mean by "VERY expensive"?
>
>Turkey is VERY expensive, and since my daughter doesn't like it, I
>may just wait until it does on sale to get some.
The little stupidmarket in town here has turkey for T-Day at a very
reasonable price:
http://i46.tinypic.com/4hfmmw.jpg
George Leppla
Nov 12, 2012, 11:34:25 AM11/12/12
to
On 11/12/2012 10:15 AM, Brooklyn1 wrote:
> This is hot stuff... I posted about roasting a turkey boobs down more
> than 15 years ago, and the dwarf thought it was a really dumb thing to
> do, made all sorts of disparaging comments, and here all those years
> later the tiny twerp is stealing my post... and it's not really my
> idea, the Frug demonstrated it on his show
Hey... what ever happened to the Frug? I seem to remember there being
> This is hot stuff... I posted about roasting a turkey boobs down more
> than 15 years ago, and the dwarf thought it was a really dumb thing to
> do, made all sorts of disparaging comments, and here all those years
> later the tiny twerp is stealing my post... and it's not really my
> idea, the Frug demonstrated it on his show
some incidents with bad/rude behavior at airports, and allegations of
sexual abuse from his staff. Haven't heard about him for a long time...
but used to like his show.
George L
Brooklyn1
Nov 12, 2012, 11:36:32 AM11/12/12
to
On Sun, 11 Nov 2012 19:52:47 -0800, "Cheri" <che...@newsguy.com>
wrote:
I'd not attempt that method with any poultry let alone something so
large as a turkey, you're looking for food borne illness.
wrote:
large as a turkey, you're looking for food borne illness.
sf
Nov 12, 2012, 11:49:08 AM11/12/12
to
<copy/paste the link> I liked him, loved his cooking and didn't
believe the scandals.
--
Food is an important part of a balanced diet.
George Leppla
Nov 12, 2012, 11:59:23 AM11/12/12
to
guess we will never know about the allegations but I agree... he had a
good show.
George L
sf
Nov 12, 2012, 12:41:30 PM11/12/12
to
On Mon, 12 Nov 2012 10:59:23 -0600, George Leppla
That's okay, George. RFC is a nice (albeit long distance)
conversation AFAIC. If someone has the time to Google, fine, but to
stop and Google every little thing mid-sentence is ridiculous. Sheila
wouldn't have had the opportunity to tell me that JOC has a super easy
sweet potato and apple recipe if I'd done it that way. I would have
just Googled and used Anne Burrell's Roasted Sweet Potatoes and Apples
recipe
http://www.foodnetwork.com/recipes/anne-burrell/roasted-sweet-potatoes-and-apples-recipe/index.html
conversation AFAIC. If someone has the time to Google, fine, but to
stop and Google every little thing mid-sentence is ridiculous. Sheila
wouldn't have had the opportunity to tell me that JOC has a super easy
sweet potato and apple recipe if I'd done it that way. I would have
just Googled and used Anne Burrell's Roasted Sweet Potatoes and Apples
recipe
http://www.foodnetwork.com/recipes/anne-burrell/roasted-sweet-potatoes-and-apples-recipe/index.html
S Viemeister
Nov 12, 2012, 1:10:18 PM11/12/12
to
On 11/12/2012 12:41 PM, sf wrote:
> That's okay, George. RFC is a nice (albeit long distance)
> conversation AFAIC. If someone has the time to Google, fine, but to
> stop and Google every little thing mid-sentence is ridiculous. Sheila
> wouldn't have had the opportunity to tell me that JOC has a super easy
> sweet potato and apple recipe if I'd done it that way. I would have
> just Googled and used Anne Burrell's Roasted Sweet Potatoes and Apples
> recipe
> http://www.foodnetwork.com/recipes/anne-burrell/roasted-sweet-potatoes-and-apples-recipe/index.html
>
I'm tempted to try something like that, but I've learned not to stray
> That's okay, George. RFC is a nice (albeit long distance)
> conversation AFAIC. If someone has the time to Google, fine, but to
> stop and Google every little thing mid-sentence is ridiculous. Sheila
> wouldn't have had the opportunity to tell me that JOC has a super easy
> sweet potato and apple recipe if I'd done it that way. I would have
> just Googled and used Anne Burrell's Roasted Sweet Potatoes and Apples
> recipe
> http://www.foodnetwork.com/recipes/anne-burrell/roasted-sweet-potatoes-and-apples-recipe/index.html
>
_too_ far from my usual one - certain family members don't like too many
changes in their traditions.
Message has been deleted
Ophelia
Nov 12, 2012, 1:51:36 PM11/12/12
to
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:agcscc...@mid.individual.net...
the starter was prawn cocktail, they still insist on it <?> Not sure what
the grandchildren think but if they are here for Christmas, they are stuck
with it too :))
--
--
http://www.shop.helpforheroes.org.uk/
Jean B.
Nov 12, 2012, 2:24:47 PM11/12/12
to
Sqwertz wrote:
> seesm to be "Riverside" brand the last few years. 3 grocers carry
> that brand. Marketed by Cargill Meats, they're also co=branded under
> the name Honeysuckle White, Kroger, and several other grocery store
> house brand names in the ground version (HEB and Safeway, at least).
>
> -=sw
Yes, I'm sure that my problem is that I want this and that
characteristic... which I can't afford. Ideally, I'd get them at
a little farmstand, but I KNOW those cost even more than the
high-quality birds that I still can't afford. Maybe I'll start
looking around this week... at Asian stores and such. They would
have duck and various other poultry, as you know.
> On Sun, 11 Nov 2012 22:48:05 -0500, Jean B. wrote:
>
>> Sqwertz wrote:
>>
>
>> Sqwertz wrote:
>>
>>> The lowest, non-gimmick price for turkey so far this year is $.88/lb
>>> here in Austin.
>>> here in Austin.
>> I clearly shop in the wrong places.
>
> We are of course talking generic turkeys. Here the Generic turkety
>
> seesm to be "Riverside" brand the last few years. 3 grocers carry
> that brand. Marketed by Cargill Meats, they're also co=branded under
> the name Honeysuckle White, Kroger, and several other grocery store
> house brand names in the ground version (HEB and Safeway, at least).
>
> -=sw
Yes, I'm sure that my problem is that I want this and that
characteristic... which I can't afford. Ideally, I'd get them at
a little farmstand, but I KNOW those cost even more than the
high-quality birds that I still can't afford. Maybe I'll start
looking around this week... at Asian stores and such. They would
have duck and various other poultry, as you know.
Jean B.
Nov 12, 2012, 2:25:36 PM11/12/12
to
gregz wrote:
> Come to think of it, I have not seen a turkey go past my yard in 3-4 weeks.
> They were in bunches of 6-8 all summer.
>
> Greg
I am happy to see them... and to NOT see people shooting them for
> Come to think of it, I have not seen a turkey go past my yard in 3-4 weeks.
> They were in bunches of 6-8 all summer.
>
> Greg
dinner.
Jean B.
Nov 12, 2012, 2:28:08 PM11/12/12
to
I stopped putting stuffing in birds some years ago, not that
anyone was ever poisoned in my family when that was done. I like
thighs. It stands to reason that you are a breast man, though....
--
Jean B.
Nov 12, 2012, 2:29:08 PM11/12/12
to
year, the tiniest turkeys were almost $30. I need to start
looking around.
Jean B.
Nov 12, 2012, 2:33:32 PM11/12/12
to
Susan wrote:
> x-no-archive: yes
> rutabaga. I might take a single forkful of the candied yams/apples and
> the yukon gold/sweet potato gratin I make for others, but I save my
> carbs for some dessert, which is otherwise a rare event in my life.
>
> SUsan
Thus far, I have really NOT liked turnips or rutabagas, so I am
not inclined to play with those. I mainly want to NOT disappoint
my daughter, because there are so few traditions that she enjoys.
I obviously am undecided about my actual approach to things
though. I am sure I can make things lower carb, and she wouldn't
notice (assuming I am REALLY careful). I can live without
stuffing, and she likes to freeze the balls/muffins, so that is
fine. That leaves the pie and the cranberry sauce.
> x-no-archive: yes
>
> On 11/11/2012 10:48 PM, Jean B. wrote:
>
>> I may eat some. I dunno. I seem able to do that now and then stop again
>> immediately. I am not really thinking about ketosis. Just a long-range
>> strategy and some gradual weight loss.
>
> I just eat turkey, my homemade savory, low sugar cranberry sauce, and
> On 11/11/2012 10:48 PM, Jean B. wrote:
>
>> I may eat some. I dunno. I seem able to do that now and then stop again
>> immediately. I am not really thinking about ketosis. Just a long-range
>> strategy and some gradual weight loss.
>
> rutabaga. I might take a single forkful of the candied yams/apples and
> the yukon gold/sweet potato gratin I make for others, but I save my
> carbs for some dessert, which is otherwise a rare event in my life.
>
> SUsan
Thus far, I have really NOT liked turnips or rutabagas, so I am
not inclined to play with those. I mainly want to NOT disappoint
my daughter, because there are so few traditions that she enjoys.
I obviously am undecided about my actual approach to things
though. I am sure I can make things lower carb, and she wouldn't
notice (assuming I am REALLY careful). I can live without
stuffing, and she likes to freeze the balls/muffins, so that is
fine. That leaves the pie and the cranberry sauce.
Message has been deleted
Message has been deleted
Gary
Nov 12, 2012, 5:33:28 PM11/12/12
to
deal for only a penney more per pound. The $25 extra purchase is never an
issue with me, I spend at least that each week anyway.
G.
Cheri
Nov 12, 2012, 6:25:34 PM11/12/12
to
"Brooklyn1" <Gravesend1> wrote in message
news:s092a89jug2shf4dv...@4ax.com...
Well, I am going to try it with a 12 pound bird one of these days, but not
for Thanksgiving, just for my own experiment. I'll let you know how it turns
out. :-)
Cheri
news:s092a89jug2shf4dv...@4ax.com...
for Thanksgiving, just for my own experiment. I'll let you know how it turns
out. :-)
Cheri
Message has been deleted
Pico Rico
Nov 12, 2012, 6:36:05 PM11/12/12
to
"Cheri" <che...@newsguy.com> wrote in message
news:k7s0h...@news4.newsguy.com...
report.
Message has been deleted
Message has been deleted
itsjoan...@webtv.net
Nov 12, 2012, 7:34:10 PM11/12/12
to
this time of year are at an almost give away price.
itsjoan...@webtv.net
Nov 12, 2012, 8:41:38 PM11/12/12
to
On Nov 11, 6:32 pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
>
>
Sorry, but I'm going to disagree on the roasting of the turkey upside
>
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
>
>
down. The last thing I want to do is be wrestling with a hot turkey
to turn it over so it will be nicely browned. My method of putting
that turkey in a pan with water in the bottom and tightly covering
_guarantees_ a moist breast cooked low and slow. Throw the giblets
and turkey neck in that pan to add flavor to that water, maybe a small
stalk of celery and a small onion cut in half, these are optional.
When that turkey is done dip that cooked liquid out for dressing and/
or gravy, crank the temperature on that oven up to about 400 - 425°
and slide that bird back in, uncovered, to brown and crisp.
>
>
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO.
>
>
Gonna disagree on this, too. This is a personal preference only and I
>
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO.
>
>
prefer mine outside the bird.
>
>
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
>
>
This is another personal preference, too, for you. No sausage, maybe
>
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
>
>
maybe not on the mushrooms. I've had the stuffiing cooked inside the
bird and personally didn't get all the hoopla people make out of it.
>
>
> If you insist on being lame and not stuffing your turkey, then you
> might also be lame enough to forget to take the giblets out of one or
> both cavities in the bird. Don't be lame X 2.
>
>
People not stuffing their turkey is not lame, it's the way you do it
>
> If you insist on being lame and not stuffing your turkey, then you
> might also be lame enough to forget to take the giblets out of one or
> both cavities in the bird. Don't be lame X 2.
>
>
but others don't. That doesn't make them lame because they don't
follow your method.
>
>
> sw
Brooklyn1
Nov 12, 2012, 9:25:07 PM11/12/12
to
On Mon, 12 Nov 2012 17:34:49 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>That's what aI call a "Gimmick Price". Requires an additional $25
>purchase. Almost always, stores that advertise those are overpriced
>stores to begin with and aren't offering sale prices on other
>Thankgiving stapes. In the long run the average shopper will be
>giving them more than $.58/lb. This is a well-known stunt in the
>retail grocery circles. Randall's/Safeway pulls that every year.
>
>-sw
What BS... how difficult is it to drop $25 in a supermarket, can do
that easy on just a few ordinary non food items, like cleaning
products, cat litter, and beer, it's no gimmick except the low turkey
price brings folks in, I see nothing wrong with that... and the prices
are no higher at holiday time, in fact they are lower. I'll be there
tomorrow, 58｢/lb is an excellent price for turkey, I'll get two if I
can at that price, and they have center cut pork loin chops on sale,
$1.99/lb, will get a passel of those, that store sells great pork, and
I get along well with the employees in the meat department, if I ask
for my ten chops custom cut 1" thk they'll accomodate me and will give
me best quality. And they have my favorite 2 liter flavored seltza on
sale at 10 for $10, they're usually $1.39 each, I'll probably get at
least 20... and I'm sure I'll spot other good deals. When grocery
shopping nowadays $25 is pocket change. I would have shopped today
only the weather was unseasonably warm so I decided to try out my new
toy, I power washed my little rental cottage. Anyone considering
buying a power washer this one is wonderful, should have bought one
years ago:
http://www.amazon.com/gp/product/B007DAZKR8/ref=oh_details_o01_s00_i00
Only comment is use a funnel to fill the soap tanks. It also
effortlessly cleaned years of crud and mold off the concrete stoop and
walkway. This will make washing my car a breeze, especially the brake
crud off my mag wheels, my front wheels are black, and no product I've
tried gets even half off, I bet this will. Read the reviews, all are
correct. The wire is not all that short, but in one area I simply
opened a window and plugged in inside.
wrote:
>purchase. Almost always, stores that advertise those are overpriced
>stores to begin with and aren't offering sale prices on other
>Thankgiving stapes. In the long run the average shopper will be
>giving them more than $.58/lb. This is a well-known stunt in the
>retail grocery circles. Randall's/Safeway pulls that every year.
>
>-sw
What BS... how difficult is it to drop $25 in a supermarket, can do
that easy on just a few ordinary non food items, like cleaning
products, cat litter, and beer, it's no gimmick except the low turkey
price brings folks in, I see nothing wrong with that... and the prices
are no higher at holiday time, in fact they are lower. I'll be there
tomorrow, 58｢/lb is an excellent price for turkey, I'll get two if I
can at that price, and they have center cut pork loin chops on sale,
$1.99/lb, will get a passel of those, that store sells great pork, and
I get along well with the employees in the meat department, if I ask
for my ten chops custom cut 1" thk they'll accomodate me and will give
me best quality. And they have my favorite 2 liter flavored seltza on
sale at 10 for $10, they're usually $1.39 each, I'll probably get at
least 20... and I'm sure I'll spot other good deals. When grocery
shopping nowadays $25 is pocket change. I would have shopped today
only the weather was unseasonably warm so I decided to try out my new
toy, I power washed my little rental cottage. Anyone considering
buying a power washer this one is wonderful, should have bought one
years ago:
http://www.amazon.com/gp/product/B007DAZKR8/ref=oh_details_o01_s00_i00
Only comment is use a funnel to fill the soap tanks. It also
effortlessly cleaned years of crud and mold off the concrete stoop and
walkway. This will make washing my car a breeze, especially the brake
crud off my mag wheels, my front wheels are black, and no product I've
tried gets even half off, I bet this will. Read the reviews, all are
correct. The wire is not all that short, but in one area I simply
opened a window and plugged in inside.
Jean B.
Nov 12, 2012, 9:25:35 PM11/12/12
to
Susan wrote:
> x-no-archive: yes
>
> Tom's family introduced me to mashed rutabaga, I'd never had it before
> my first T day with them, and I love it. White turnips are ok when I
> used very small ones to sub for mashed spuds, well drained and lots of
> butter.
>
> This is the first time I'm not having their twice baked potatoes because
> they're all mad for this gratin, which I make all winter long for us,
> subbing turnip, celery root or rutabaga slices: It's to die for:
> http://www.epicurious.com/recipes/food/views/Scalloped-Yukon-Gold-and-Sweet-Potato-Gratin-with-Fresh-Herbs-350455
>
>
> Susan
Too bad I can't just sample some to see whether I'd like it.
There are almost NO veggies that I dislike, but I do dislike the
ones I mentioned. But then I don't need any sort of potato (or
unpotato) dish.
> x-no-archive: yes
>
> Tom's family introduced me to mashed rutabaga, I'd never had it before
> my first T day with them, and I love it. White turnips are ok when I
> used very small ones to sub for mashed spuds, well drained and lots of
> butter.
>
> This is the first time I'm not having their twice baked potatoes because
> they're all mad for this gratin, which I make all winter long for us,
> subbing turnip, celery root or rutabaga slices: It's to die for:
> http://www.epicurious.com/recipes/food/views/Scalloped-Yukon-Gold-and-Sweet-Potato-Gratin-with-Fresh-Herbs-350455
>
>
> Susan
Too bad I can't just sample some to see whether I'd like it.
There are almost NO veggies that I dislike, but I do dislike the
ones I mentioned. But then I don't need any sort of potato (or
unpotato) dish.
Jean B.
Nov 12, 2012, 9:26:16 PM11/12/12
to
Zombie Hampster wrote:
> Here in SoCal, Vons has their brand frozen for $8 (up to 16 pound)
> with $25 purchase, and Butterball for $10.
>
> Then they have Open Nature fresh for $1.99 a pound, 9-20 pound.
>
Hmmmm. I'd better look at all the local ads. Good idea. Thanks.
> with $25 purchase, and Butterball for $10.
>
> Then they have Open Nature fresh for $1.99 a pound, 9-20 pound.
>
Hmmmm. I'd better look at all the local ads. Good idea. Thanks.
Jean B.
Nov 12, 2012, 9:27:01 PM11/12/12
to
Jean B.
Nov 12, 2012, 9:28:28 PM11/12/12
to
Sqwertz wrote:
although tomorrow I am going up to NH, having realized I won't
want to do that when the shopping rush begins.
> That's what aI call a "Gimmick Price". Requires an additional $25
> purchase. Almost always, stores that advertise those are overpriced
> stores to begin with and aren't offering sale prices on other
> Thankgiving stapes. In the long run the average shopper will be
> giving them more than $.58/lb. This is a well-known stunt in the
> retail grocery circles. Randall's/Safeway pulls that every year.
>
> -sw
Well, I think I need to look more diligently. I will do so,
> purchase. Almost always, stores that advertise those are overpriced
> stores to begin with and aren't offering sale prices on other
> Thankgiving stapes. In the long run the average shopper will be
> giving them more than $.58/lb. This is a well-known stunt in the
> retail grocery circles. Randall's/Safeway pulls that every year.
>
> -sw
although tomorrow I am going up to NH, having realized I won't
want to do that when the shopping rush begins.
Brooklyn1
Nov 12, 2012, 9:28:24 PM11/12/12
to
first five minutes... it's easy to spend that just on produce.
Jean B.
Nov 12, 2012, 9:30:16 PM11/12/12
to
Admittedly, at was at WF. I couldn't even tell whether it was a
heritage turkey, but I guess since the label didn't say that, it
wasn't. I will start looking around.
--
Brooklyn1
Nov 12, 2012, 9:34:08 PM11/12/12
to
On Mon, 12 Nov 2012 10:34:25 -0600, George Leppla
<geo...@cruisemaster.com> wrote:
>On 11/12/2012 10:15 AM, Brooklyn1 wrote:
>> This is hot stuff... I posted about roasting a turkey boobs down more
>> than 15 years ago, and the dwarf thought it was a really dumb thing to
>> do, made all sorts of disparaging comments, and here all those years
>> later the tiny twerp is stealing my post... and it's not really my
>> idea, the Frug demonstrated it on his show
>
>Hey... what ever happened to the Frug? I seem to remember there being
>some incidents with bad/rude behavior at airports, and allegations of
>sexual abuse from his staff. Haven't heard about him for a long time...
>but used to like his show.
The Frug was one of the very few cooking shows I enjoyed... I haven't
watched cooking shows in years now. The Frug is gone. :(
http://en.wikipedia.org/wiki/Jeff_Smith_(TV_personality)
<geo...@cruisemaster.com> wrote:
>On 11/12/2012 10:15 AM, Brooklyn1 wrote:
>> This is hot stuff... I posted about roasting a turkey boobs down more
>> than 15 years ago, and the dwarf thought it was a really dumb thing to
>> do, made all sorts of disparaging comments, and here all those years
>> later the tiny twerp is stealing my post... and it's not really my
>> idea, the Frug demonstrated it on his show
>
>some incidents with bad/rude behavior at airports, and allegations of
>sexual abuse from his staff. Haven't heard about him for a long time...
>but used to like his show.
The Frug was one of the very few cooking shows I enjoyed... I haven't
watched cooking shows in years now. The Frug is gone. :(
http://en.wikipedia.org/wiki/Jeff_Smith_(TV_personality)
Brooklyn1
Nov 12, 2012, 9:41:24 PM11/12/12
to
the drumsticks. And crispy skin.
Brooklyn1
Nov 12, 2012, 9:45:27 PM11/12/12
to
On Mon, 12 Nov 2012 18:06:51 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>On Mon, 12 Nov 2012 17:52:51 -0600, Sqwertz wrote:
>
>> Heck, I'd bet you can even find a post of YOURS saying to roast a
>> turkey right side down from 15 years ago.
>
>Correction: "I'd bet you _CAN'T_even find...", otherwise it's sure
>losing bet as I originally challenged.
>
>-sw
You're not worth wasting my time but all my old posts are still on
Google, just gotta remember my correct email addy, it's changed a few
times since the beginning.
wrote:
>On Mon, 12 Nov 2012 17:52:51 -0600, Sqwertz wrote:
>
>> Heck, I'd bet you can even find a post of YOURS saying to roast a
>> turkey right side down from 15 years ago.
>
>Correction: "I'd bet you _CAN'T_even find...", otherwise it's sure
>losing bet as I originally challenged.
>
>-sw
You're not worth wasting my time but all my old posts are still on
Google, just gotta remember my correct email addy, it's changed a few
times since the beginning.
Jean B.
Nov 13, 2012, 10:36:03 AM11/13/12
to
thighs. Skin? Yum!
Message has been deleted
Gary
Nov 13, 2012, 4:11:00 PM11/13/12
to
Sqwertz wrote:
>
> People prefer stuffing cooked in the turkey (safety issues aside).
Stuffing is the best part to me. I pack it in the cavity and the neck area.
I always make tons of it and so also fill a casserole dish with the extra.
As far as safety issues, make sure the stuffing is the correct (safe) temp
and also get it out of the bird after cooking. Never had any problems with
my methods and the *stuff* is so good.
Gary
>
> People prefer stuffing cooked in the turkey (safety issues aside).
Stuffing is the best part to me. I pack it in the cavity and the neck area.
I always make tons of it and so also fill a casserole dish with the extra.
As far as safety issues, make sure the stuffing is the correct (safe) temp
and also get it out of the bird after cooking. Never had any problems with
my methods and the *stuff* is so good.
Gary
Brooklyn1
Nov 13, 2012, 4:51:47 PM11/13/12
to
mess of dealing with stuffing inside the turkey too, makes no sense
unless you can't seem to give up the stuffed turkey tradition. If you
want a lot of stuffing just get a larger casserole.
Anyway I bought my turkey today, and surprise, surprise, when I got to
the store they had lowered the sale price from 58�/lb to 49�/lb...
still had to buy $25 worth of stuff, was very easy since they included
the price of the turkey in that $25. I got a 15 1/2 pounder. Bought
6 huge sweet potatoes, nine very nice pork chops, two half gallons of
milk, a loaf of bread, and ten bottles of seltza. I spent nearly
$50... most of my Thanksgiving shopping is done.
Helpful person
Nov 13, 2012, 5:25:26 PM11/13/12
to
My best annual turkey tip is "RUN". It's not likely to help as
turkeys are invariably caught, slaughtered and cooked. But you never
know, you might escape.
turkeys are invariably caught, slaughtered and cooked. But you never
know, you might escape.
itsjoan...@webtv.net
Nov 13, 2012, 11:32:24 PM11/13/12
to
On Tuesday, November 13, 2012 1:10:20 PM UTC-6, Sqwertz wrote:
>
> On Mon, 12 Nov 2012 17:41:38 -0800 (PST), itsjoan...@webtv.net
>
> wrote:
>
> IMO. About the 8th thing you learn in culinary school is to never
>
> cook meat VIA wet heat (steam/braise) followed by dry heat
>
> (roast/grill).
>
>
Never ever had the turkey to dry out as you claim. The turkey is in a *hot* oven to brown for such a short time there's no time for it the meat to be dry. It's just a quick browning. The turkey itself is cooked low and slow with the addition of a bit of water, or stock if you prefer.
>
>
> Also, it's better for the back of turkey to be browned because that's
>
> where all the fatty skin is at. Why says you have to brown the
>
> breast?
>
>
_I_ don't have to have the breast browned but a lot of folks do like it browned for the crispy skin. I also think it's an expected visual perk for them.
>
>
> That's kinda the theme of this post - think outside of the
>
> conventional wisdom of how turkeys should be prepared and don't follow
>
> the pack.
>
>
Yes, I think you should think outside of the pack.
>
> survey. Where's Cathy, anyway?
>
>
Why are you so _sure_ I'm in the minority? Not much stuffing can be shoved up that turkey's butt.
>
>
> >> Stuffing: �The best stuffing mix contains lightly browned and crumbled
>
> >>
>
> >>
>
> > This is another personal preference, too, for you. No sausage...
>
>
>
> Well, of course not. Nothing else in this thread works for you, so
>
> why would this? Been taking lessons from Julie, have you?
>
>
No, not been taking lessons from anyone. There are dozens of different ways to prepare dressing and no one is the b-e-s-t. Yours is not best, mine is not best, it's a personal preference. You prefer yours with sausage, I don't but neither is *best.*
>
> make stuffing taste like it was cooked inside the bird.
>
>
>
> sw
>
> On Mon, 12 Nov 2012 17:41:38 -0800 (PST), itsjoan...@webtv.net
>
> wrote:
>
>
>
> > On Nov 11, 6:32�pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> >>
>
> >> Folks, if you want an evenly cooked turkey with nice, plump, juicy
>
> >> breasts, then consider cooking your turkey RIGHT SIDE DOWN. �That is,
>
>
> > On Nov 11, 6:32�pm, Sqwertz <swe...@cluemail.compost> wrote:
>
> >>
>
> >> Folks, if you want an evenly cooked turkey with nice, plump, juicy
>
>
> >> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
>
> >> breasts facing DOWN rather than up. �This way the moisture doesn't
> >> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
>
>
> >> evaporate out of the thin-skinned top of the turkey and the fat and
>
> >> moisture from around the dark meat runs down into the breast, basting
>
> >> itself. �Taste is more important than appearance.
> >> evaporate out of the thin-skinned top of the turkey and the fat and
>
> >> moisture from around the dark meat runs down into the breast, basting
>
>
> >>
>
> > Sorry, but I'm going to disagree on the roasting of the turkey upside
>
> > down. The last thing I want to do is be wrestling with a hot turkey
>
> > to turn it over so it will be nicely browned. My method of putting
>
> > that turkey in a pan with water in the bottom and tightly covering
>
> > _guarantees_ a moist breast cooked low and slow.
>
>
>
> That's steaming a turkey. And the leftovers dry out incredibly quick,
> >>
>
> > Sorry, but I'm going to disagree on the roasting of the turkey upside
>
> > down. The last thing I want to do is be wrestling with a hot turkey
>
> > to turn it over so it will be nicely browned. My method of putting
>
> > that turkey in a pan with water in the bottom and tightly covering
>
> > _guarantees_ a moist breast cooked low and slow.
>
>
>
>
> IMO. About the 8th thing you learn in culinary school is to never
>
> cook meat VIA wet heat (steam/braise) followed by dry heat
>
> (roast/grill).
>
>
Never ever had the turkey to dry out as you claim. The turkey is in a *hot* oven to brown for such a short time there's no time for it the meat to be dry. It's just a quick browning. The turkey itself is cooked low and slow with the addition of a bit of water, or stock if you prefer.
>
>
> Also, it's better for the back of turkey to be browned because that's
>
> where all the fatty skin is at. Why says you have to brown the
>
> breast?
>
>
_I_ don't have to have the breast browned but a lot of folks do like it browned for the crispy skin. I also think it's an expected visual perk for them.
>
>
> That's kinda the theme of this post - think outside of the
>
> conventional wisdom of how turkeys should be prepared and don't follow
>
> the pack.
>
>
Yes, I think you should think outside of the pack.
>
>
> >> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
>
> >> stuffing inside the turkey. �Mankind has been stuffing turkeys (and
>
> >> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
>
>
> >> chickens) for hundreds of years and nobody in my family has ever been
>
> >> sick. �This is the ONLY way to cook stuffing, IMO.
> >> chickens) for hundreds of years and nobody in my family has ever been
>
>
> >>
>
> >>
>
> > Gonna disagree on this, too. This is a personal preference only and I
>
> > prefer mine outside the bird.
>
>
>
> I'm sure you're in the minority. I'm surprised this was never an RFC
> >>
>
> >>
>
> > Gonna disagree on this, too. This is a personal preference only and I
>
> > prefer mine outside the bird.
>
>
>
>
> survey. Where's Cathy, anyway?
>
>
Why are you so _sure_ I'm in the minority? Not much stuffing can be shoved up that turkey's butt.
>
>
> >> Stuffing: �The best stuffing mix contains lightly browned and crumbled
>
> >> sage breakfast sausage, onion, and lightly sauteed mushrooms and
>
> >> celery (to get rid of some of the moisture). �Don't forget to pack the
> >> sage breakfast sausage, onion, and lightly sauteed mushrooms and
>
>
> >> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
>
> >> as well. �Close the flap with a skewer.
> >> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
>
>
> >>
>
> >>
>
> > This is another personal preference, too, for you. No sausage...
>
>
>
> Well, of course not. Nothing else in this thread works for you, so
>
> why would this? Been taking lessons from Julie, have you?
>
>
No, not been taking lessons from anyone. There are dozens of different ways to prepare dressing and no one is the b-e-s-t. Yours is not best, mine is not best, it's a personal preference. You prefer yours with sausage, I don't but neither is *best.*
>
>
> > People not stuffing their turkey is not lame, it's the way you do it
>
> > but others don't. That doesn't make them lame because they don't
>
> > follow your method.
>
>
>
>
> > People not stuffing their turkey is not lame, it's the way you do it
>
> > but others don't. That doesn't make them lame because they don't
>
> > follow your method.
>
>
>
> People prefer stuffing cooked in the turkey (safety issues aside).
>
> That's why there's so many recipes and methods out there for trying to
>
>
> make stuffing taste like it was cooked inside the bird.
>
>
>
> sw
merryb
Nov 13, 2012, 11:37:49 PM11/13/12
to
On Nov 12, 3:52 pm, Sqwertz <swe...@cluemail.compost> wrote:
> > Brooklyn1 wrote:
>
> >> This is hot stuff... I posted about roasting a turkey boobs down more
> >> than 15 years ago, and the dwarf thought it was a really dumb thing to
> >> do, made all sorts of disparaging comments, and here all those years
> >> later the tiny twerp is stealing my post...
>
> Sheesh - lay off the crack, Sheldon. If you can quote my saying any
>
> >> This is hot stuff... I posted about roasting a turkey boobs down more
> >> than 15 years ago, and the dwarf thought it was a really dumb thing to
> >> do, made all sorts of disparaging comments, and here all those years
> >> later the tiny twerp is stealing my post...
>
> such thing, I will hire anyone of your choice to come over to your
> house to diddle your little pee-pee for a whole day! All expenses
> paid.
>
> I have been posting this same annual advice for at least 4 years as
> many here will remember - as well as Deja-Google(*). This and my
> Annual Fruitcake Rant. How come you're just whining about it now, you
> cranky old man?
>
> Heck, I'd bet you can even find a post of YOURS saying to roast a
> turkey right side down from 15 years ago.
>
> I'm not going to bother removing you from the killfile in anticipation
> Heck, I'd bet you can even find a post of YOURS saying to roast a
> turkey right side down from 15 years ago.
>
> of your response because you won't be posting any such proof. Good
> luck looking, though!
>
> -sw
>
> (*) Make that 6 years. I just looked it up myself.
This is coming from someone who requests that their posts not be
archived? I think you are the one who needs to lay off the crack-
maybe go volunteer somewhere and try to be useful instead of being
here 24/7?
sf
Nov 14, 2012, 12:49:31 AM11/14/12
to
On Tue, 13 Nov 2012 20:37:49 -0800 (PST), merryb <msg...@juno.com>
wrote:
TY! Finally somebody has called him out for the fraud he is.
PS: "As if" he really has Sheldon (or me) in his kill file. What a
complete joke! If he does, he has us set up on Google alert so he
won't miss a thing.
--
Food is an important part of a balanced diet.
wrote:
PS: "As if" he really has Sheldon (or me) in his kill file. What a
complete joke! If he does, he has us set up on Google alert so he
won't miss a thing.
--
Food is an important part of a balanced diet.
Gary
Nov 15, 2012, 6:04:17 PM11/15/12
to
Brooklyn1 wrote:
bird holds enough for me. I always make large batches, put what I can in
the bird, then the extra goes into a casserole dish. The casserole part is
not as good but it's better than nothing.
Gary :)
>
> Gary wrote:
> >
> >Stuffing is the best part to me. I pack it in the cavity and the neck area.
> >I always make tons of it and so also fill a casserole dish with the extra.
> >As far as safety issues, make sure the stuffing is the correct (safe) temp
> >and also get it out of the bird after cooking. Never had any problems with
> >my methods and the *stuff* is so good.
>
> If you are making stuffing in a casserole then why bother with the
> mess of dealing with stuffing inside the turkey too, makes no sense
> unless you can't seem to give up the stuffed turkey tradition. If you
> want a lot of stuffing just get a larger casserole.
I prefer the stuffing cooked in the bird but as I love stuffing so much, no
> Gary wrote:
> >
> >Stuffing is the best part to me. I pack it in the cavity and the neck area.
> >I always make tons of it and so also fill a casserole dish with the extra.
> >As far as safety issues, make sure the stuffing is the correct (safe) temp
> >and also get it out of the bird after cooking. Never had any problems with
> >my methods and the *stuff* is so good.
>
> If you are making stuffing in a casserole then why bother with the
> mess of dealing with stuffing inside the turkey too, makes no sense
> unless you can't seem to give up the stuffed turkey tradition. If you
> want a lot of stuffing just get a larger casserole.
bird holds enough for me. I always make large batches, put what I can in
the bird, then the extra goes into a casserole dish. The casserole part is
not as good but it's better than nothing.
Gary :)
Brooklyn1
Nov 15, 2012, 9:13:20 PM11/15/12
to
pounder. Hens have a greater meat to bone ratio than toms and are
moister... with two birds you also get four drumsticks.... and two
birds, one at each end of the table, makes for a more dramatic
presentation and easier to serve.
Gary
Nov 17, 2012, 5:29:21 AM11/17/12
to
Brooklyn1 wrote:
don't need that much at one time and have been debating even skipping a
turkey this year. Just not in the mood to deal with a large one. This solves
my dilemma.
I'm going to buy a small one rather than the largest today. That will be
easier to deal with and really is all I need at one time. I might buy
another small one in a few more days (before the sale price ends) and save
it in the freezer for another time. No need to cook them both Thursday.
>
> Gary wrote:
> >I prefer the stuffing cooked in the bird but as I love stuffing so much, no
> >bird holds enough for me. I always make large batches, put what I can in
> >the bird, then the extra goes into a casserole dish. The casserole part is
> >not as good but it's better than nothing.
>
> Roast two birds. Two 10 pounders is a better deal than one 20
> pounder. Hens have a greater meat to bone ratio than toms and are
> moister... with two birds you also get four drumsticks.... and two
> birds, one at each end of the table, makes for a more dramatic
> presentation and easier to serve.
I like that idea, Sheldon. I've always chosen the 20 lb or so but I really
> Gary wrote:
> >I prefer the stuffing cooked in the bird but as I love stuffing so much, no
> >bird holds enough for me. I always make large batches, put what I can in
> >the bird, then the extra goes into a casserole dish. The casserole part is
> >not as good but it's better than nothing.
>
> Roast two birds. Two 10 pounders is a better deal than one 20
> pounder. Hens have a greater meat to bone ratio than toms and are
> moister... with two birds you also get four drumsticks.... and two
> birds, one at each end of the table, makes for a more dramatic
> presentation and easier to serve.
don't need that much at one time and have been debating even skipping a
turkey this year. Just not in the mood to deal with a large one. This solves
my dilemma.
I'm going to buy a small one rather than the largest today. That will be
easier to deal with and really is all I need at one time. I might buy
another small one in a few more days (before the sale price ends) and save
it in the freezer for another time. No need to cook them both Thursday.
dalep
Nov 17, 2012, 12:06:36 PM11/17/12
to
>
> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
>
> saw her cooking show and she was making it. Also, the recipe was in the
>
> insert of the Sunday Paper. If you've tried it, did you like it?
>
>
>
> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
I think Trisha's recipe looks like a steamed turkey. I sounds awful. My S-In-L did that one year by accident. She cooked the turkey in a counter top roaster and added water. It was tasty, but looked terrible and the gravy was not good because there were no drippings. I love the smell, look, and taste of a traditional roasted turkey.
Dale
> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
>
> saw her cooking show and she was making it. Also, the recipe was in the
>
> insert of the Sunday Paper. If you've tried it, did you like it?
>
>
>
> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
I think Trisha's recipe looks like a steamed turkey. I sounds awful. My S-In-L did that one year by accident. She cooked the turkey in a counter top roaster and added water. It was tasty, but looked terrible and the gravy was not good because there were no drippings. I love the smell, look, and taste of a traditional roasted turkey.
Dale
dsi1
Nov 17, 2012, 1:05:50 PM11/17/12
to
The turkey is brined and defrosted in a single step overnight. I cut off
the leg and thighs and roast them in the same pan. The whole turkey is
done in less than 2 hours. It comes out great. I used to buy the cheap
house brand at Safeway but these days they come injected with fluids
which messes up my brining/defrosting. I suspect that all turkeys will
come in this state shortly.
Message has been deleted
dsi1
Nov 17, 2012, 2:16:07 PM11/17/12
to
On Nov 17, 8:33 am, Susan <su...@nothanks.org> wrote:
> x-no-archive: yes
>
> On 11/17/2012 1:05 PM, dsi1 wrote:
>
> > Great singer, awful turkey!
>
> Actually, someone reported having tried it the other day and said it
> came out great.
>
> Not the way I want to go, but just another tool in the belt.
>
> Susan
It's good to have tools. I like the idea of using the residual heat of
the oven. I've done that as well as starting to roast in a cold oven.
I don't like the idea of cooking a turkey for six hours or more
although that's how I cook pork. I might try it though. That method
might work with a completely frozen turkey. That would be cool.
> x-no-archive: yes
>
> On 11/17/2012 1:05 PM, dsi1 wrote:
>
> > Great singer, awful turkey!
>
> Actually, someone reported having tried it the other day and said it
> came out great.
>
> Not the way I want to go, but just another tool in the belt.
>
> Susan
It's good to have tools. I like the idea of using the residual heat of
the oven. I've done that as well as starting to roast in a cold oven.
I don't like the idea of cooking a turkey for six hours or more
although that's how I cook pork. I might try it though. That method
might work with a completely frozen turkey. That would be cool.
Message has been deleted
dsi1
Nov 17, 2012, 4:05:25 PM11/17/12
to
On 11/17/2012 9:21 AM, Susan wrote:
> x-no-archive: yes
>
> x-no-archive: yes
>
> On 11/17/2012 2:16 PM, dsi1 wrote:
>
>> It's good to have tools. I like the idea of using the residual heat of
>> the oven. I've done that as well as starting to roast in a cold oven.
>> I don't like the idea of cooking a turkey for six hours or more
>> although that's how I cook pork. I might try it though. That method
>> might work with a completely frozen turkey. That would be cool.
>
> I don't think I'd want to cook the outer parts of a turkey as long as it
>
>> It's good to have tools. I like the idea of using the residual heat of
>> the oven. I've done that as well as starting to roast in a cold oven.
>> I don't like the idea of cooking a turkey for six hours or more
>> although that's how I cook pork. I might try it though. That method
>> might work with a completely frozen turkey. That would be cool.
>
> took to bring the middle to temp!
My guess is that it could be done. Just use a low temperature cooking
method. Unfortunately, you will end up with bags of nasty crap stuffed
into both ends of the turkey.
Heck it could be the new turkey product of the future. A turkey that you
throw completely frozen with the wrapper into a 175 oven for 12 to 16
hours. I'd buy that.
>
> I prefer deep frying, or spatchcocking and high temp roasting a bird.
I like to go the simple route. One temperature for a little less than 2
hours. I used to try all kinds of goofy things but the way I'm doing it
now comes out best and fastest. I haven't tried deep frying - it's not
very appealing to me and more than a little scarey - and I'm a guy that
loves fire. :-)
>
> Susan
Message has been deleted
dsi1
Nov 17, 2012, 4:39:56 PM11/17/12
to
On 11/17/2012 11:17 AM, Susan wrote:
> x-no-archive: yes
>
> x-no-archive: yes
>
> On 11/17/2012 4:05 PM, dsi1 wrote:
>
>> My guess is that it could be done. Just use a low temperature cooking
>> method. Unfortunately, you will end up with bags of nasty crap stuffed
>> into both ends of the turkey.
>
> Yecch.
>
>> My guess is that it could be done. Just use a low temperature cooking
>> method. Unfortunately, you will end up with bags of nasty crap stuffed
>> into both ends of the turkey.
>
>
>>
>> Heck it could be the new turkey product of the future. A turkey that you
>> throw completely frozen with the wrapper into a 175 oven for 12 to 16
>> hours. I'd buy that.
>>
>>>
>>> I prefer deep frying, or spatchcocking and high temp roasting a bird.
>>
>> I like to go the simple route. One temperature for a little less than 2
>> hours. I used to try all kinds of goofy things but the way I'm doing it
>> now comes out best and fastest. I haven't tried deep frying - it's not
>> very appealing to me and more than a little scarey - and I'm a guy that
>> loves fire. :-)
>
> We take a LOT of precautions when deep frying to prevent disaster,
>>
>> Heck it could be the new turkey product of the future. A turkey that you
>> throw completely frozen with the wrapper into a 175 oven for 12 to 16
>> hours. I'd buy that.
>>
>>>
>>> I prefer deep frying, or spatchcocking and high temp roasting a bird.
>>
>> I like to go the simple route. One temperature for a little less than 2
>> hours. I used to try all kinds of goofy things but the way I'm doing it
>> now comes out best and fastest. I haven't tried deep frying - it's not
>> very appealing to me and more than a little scarey - and I'm a guy that
>> loves fire. :-)
>
> including having a fire extinghuisher handy.
>
> Deep frying didn't appeal to me until a fat phobic relative told me it
> was incredible, and that no one ever wanted to eat the oven turkey
> served at the same meal. My group feels the same way. It's the only
> food I've ever deep fried in my life, I think deep fried stuff is crud,
> basically. Done right, it produces an incredibly juicy and greaseless
> turkey with every inch of skin crispy.
>
> Also, the deep fryer and burner is wonderful for making a big clam and
> lobster bake outside in summer, very handy.
>
> It also gets my spouse and a few guests outside while I'm cooking and
> enjoying a wide open, free oven. :-)
>
> Susan
My brother thinks deep fried turkey is a good thing too. Too bad he's in
Indiana. I think I'd like turkey prepared this way. I'm not going to
attempt to try it though.
What's popular here is cooking a turkey in a pit lined with hot rocks
and banana leaves. Typically you'd pay $5 or so to throw your turkey or
pork butt into a community pit. I don't care much for turkey prepared
this way because it takes on a weird smokey tobacco taste. Pork comes
out fine though.
I guess I'm a traditionalist with turkey although not traditional in the
way that my mom cooked it. I could roast two turkeys sequentially in the
time it took her to cook one, plus have enough time left over to bake a
cake. Her turkey was as dry as the Sahara. :-)
Message has been deleted
Cheri
Nov 18, 2012, 1:17:49 AM11/18/12
to
"dsi1" <ds...@usenet-news.net> wrote in message
news:50a7d1fe$0$5417$a826...@newsreader.readnews.com...
This was my original review in another group. I Used the last of the turkey
today to make a really nice soup.
I'm really surprised that it turned out great. It was beautifully browned,
not crisp skin, but really nicely browned. The oven was cool, but the bird
was still warm, not so hot that you couldn't touch it, but fairly warm. The
meat was juicy and there were a lot of drippings/juices in the bottom of the
roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
and green beans. I had made the sugar free cranberry conserve last night, so
it was nice and cold. All in all it was a good meal, now I have a lot of
leftovers. I think I will mostly use this recipe when roasting a 12 pound
bird. Very simple, very good. As a side note, maybe due to all that steam,
the roasting pan was really easy to clean.
Cheri
news:50a7d1fe$0$5417$a826...@newsreader.readnews.com...
today to make a really nice soup.
I'm really surprised that it turned out great. It was beautifully browned,
not crisp skin, but really nicely browned. The oven was cool, but the bird
was still warm, not so hot that you couldn't touch it, but fairly warm. The
meat was juicy and there were a lot of drippings/juices in the bottom of the
roaster for gravy. I made some stuffing for dh, a sweet potato for him also,
and green beans. I had made the sugar free cranberry conserve last night, so
it was nice and cold. All in all it was a good meal, now I have a lot of
leftovers. I think I will mostly use this recipe when roasting a 12 pound
bird. Very simple, very good. As a side note, maybe due to all that steam,
the roasting pan was really easy to clean.
Cheri
Cheri
Nov 18, 2012, 1:19:26 AM11/18/12
to
"Susan" <su...@nothanks.org> wrote in message
news:agqpb9...@mid.individual.net...
> x-no-archive: yes
> my kitchen. :-)
> but I don't know how she did it in that awful little kitchen with no
> counter space.
>
> Susan
We were away last year for Thanksgiving and they served a deep fried turkey.
It was wonderful.
Cheri
news:agqpb9...@mid.individual.net...
> x-no-archive: yes
>
> On 11/17/2012 4:39 PM, dsi1 wrote:
>
>> My brother thinks deep fried turkey is a good thing too. Too bad he's in
>> Indiana. I think I'd like turkey prepared this way. I'm not going to
>> attempt to try it though.
>
> I'm hooked on it for keeping the turkey out of my oven and the men out of
> On 11/17/2012 4:39 PM, dsi1 wrote:
>
>> My brother thinks deep fried turkey is a good thing too. Too bad he's in
>> Indiana. I think I'd like turkey prepared this way. I'm not going to
>> attempt to try it though.
>
> my kitchen. :-)
>
>>
>> What's popular here is cooking a turkey in a pit lined with hot rocks
>> and banana leaves. Typically you'd pay $5 or so to throw your turkey or
>> pork butt into a community pit. I don't care much for turkey prepared
>> this way because it takes on a weird smokey tobacco taste. Pork comes
>> out fine though.
>
> That's interesting. I don't love smoked turkey, either.
>>
>> What's popular here is cooking a turkey in a pit lined with hot rocks
>> and banana leaves. Typically you'd pay $5 or so to throw your turkey or
>> pork butt into a community pit. I don't care much for turkey prepared
>> this way because it takes on a weird smokey tobacco taste. Pork comes
>> out fine though.
>
>
>> I guess I'm a traditionalist with turkey although not traditional in the
>> way that my mom cooked it. I could roast two turkeys sequentially in the
>> time it took her to cook one, plus have enough time left over to bake a
>> cake. Her turkey was as dry as the Sahara. :-)
>
> Some traditions deserve to die. My mom was a great cook, no dry turkeys,
>> I guess I'm a traditionalist with turkey although not traditional in the
>> way that my mom cooked it. I could roast two turkeys sequentially in the
>> time it took her to cook one, plus have enough time left over to bake a
>> cake. Her turkey was as dry as the Sahara. :-)
>
> but I don't know how she did it in that awful little kitchen with no
> counter space.
>
> Susan
We were away last year for Thanksgiving and they served a deep fried turkey.
It was wonderful.
Cheri
Cheri
Nov 18, 2012, 1:16:57 PM11/18/12
to
"Brooklyn1" <Gravesend1> wrote in message
news:s092a89jug2shf4dv...@4ax.com...
> I'd not attempt that method with any poultry let alone something so
> large as a turkey, you're looking for food borne illness.
Worked great, still here. LOL
Cheri
news:s092a89jug2shf4dv...@4ax.com...
> I'd not attempt that method with any poultry let alone something so
> large as a turkey, you're looking for food borne illness.
Worked great, still here. LOL
Cheri
dsi1
Nov 18, 2012, 1:58:11 PM11/18/12
to
On Nov 17, 8:18 pm, "Cheri" <cher...@newsguy.com> wrote:
> "dsi1" <d...@usenet-news.net> wrote in message
Thanks for the info. I'll probably try it one day when I get the
nerve. Change is never easy, especially when you're talking
turkey. ;-)
> "dsi1" <d...@usenet-news.net> wrote in message
>
> news:50a7d1fe$0$5417$a826...@newsreader.readnews.com...
>
>
>
>
>
>
>
>
>
> > On 11/17/2012 7:06 AM, dalep wrote:
>
> >>> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood.
> >>> I
>
> >>> saw her cooking show and she was making it. Also, the recipe was in the
>
> >>> insert of the Sunday Paper. If you've tried it, did you like it?
>
> >>>http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother...
> news:50a7d1fe$0$5417$a826...@newsreader.readnews.com...
>
>
>
>
>
>
>
>
>
> > On 11/17/2012 7:06 AM, dalep wrote:
>
> >>> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood.
> >>> I
>
> >>> saw her cooking show and she was making it. Also, the recipe was in the
>
> >>> insert of the Sunday Paper. If you've tried it, did you like it?
>
nerve. Change is never easy, especially when you're talking
turkey. ;-)
Cheri
Nov 18, 2012, 2:32:01 PM11/18/12
to
"dsi1" <dsi...@yahoo.com> wrote in message
news:22a84e29-8669-4d5b...@i7g2000pbf.googlegroups.com...
=======
Yes, I hear you. I just had to do it. LOL
Cheri
news:22a84e29-8669-4d5b...@i7g2000pbf.googlegroups.com...
Yes, I hear you. I just had to do it. LOL
Cheri
Bryan
Nov 18, 2012, 3:06:42 PM11/18/12
to
On Nov 11, 6:32 pm, Sqwertz <swe...@cluemail.compost> wrote:
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
> Folks, if you want an evenly cooked turkey with nice, plump, juicy
> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
> breasts facing DOWN rather than up. This way the moisture doesn't
> evaporate out of the thin-skinned top of the turkey and the fat and
> moisture from around the dark meat runs down into the breast, basting
> itself. Taste is more important than appearance.
> moisture from around the dark meat runs down into the breast, basting
I flip it over for the last 1/2 hour or so to brown the skin over the
breast.
>
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> stuffing inside the turkey. Mankind has been stuffing turkeys (and
> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
> chickens) for hundreds of years and nobody in my family has ever been
> sick. This is the ONLY way to cook stuffing, IMO.
Agreed.
>
> Stuffing: The best stuffing mix contains lightly browned and crumbled
> sage breakfast sausage, onion, and lightly sauteed mushrooms and
> celery (to get rid of some of the moisture). Don't forget to pack the
> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
> as well. Close the flap with a skewer.
>
Everything above, except no pork sausage or mushrooms in the
stuffing. Lots of sage and black pepper.
>
> Whatever you do, have a good Thanksgiving.
I love "turkey tips." By that, I mean wing tips. I always claim
those, and the middle wing sections as well. No one else wants those
anyway.
>
> Next month's installment: The Evil's of Fruitcake!
Apostrophe?
>
> -sw
--Bryan
Bryan
Nov 18, 2012, 3:18:34 PM11/18/12
to
On Nov 18, 12:19 am, "Cheri" <cher...@newsguy.com> wrote:
>
> We were away last year for Thanksgiving and they served a deep fried turkey.
> It was wonderful.
I am a huge fan of deep frying, but not on TG. I slow roast for
>
> We were away last year for Thanksgiving and they served a deep fried turkey.
> It was wonderful.
hours, breast down, then flip it breast up to finish.
>
> Cheri
--Bryan
Cheri
Nov 18, 2012, 4:02:11 PM11/18/12
to
"Bryan" <bryang...@gmail.com> wrote in message
news:21eb78a7-2fab-4ccb...@o8g2000yqh.googlegroups.com...
Sounds good. Everyone has their own preference, and Happy Thanksgiving to
you and yours.
Cheri
news:21eb78a7-2fab-4ccb...@o8g2000yqh.googlegroups.com...
you and yours.
Cheri
gregz
Nov 18, 2012, 9:27:27 PM11/18/12
to
Brooklyn1 <Gravesend1> wrote:
> On Mon, 12 Nov 2012 14:28:08 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>>> if you brine your turkey, then use 1/3rd less water, fat, and salt in
>>>>> the stuffing mix. And if you inject your turkey, go even easier on
>>>>> the fat, salt, and moisture in the stuffing depending on your
>>>>> injection. Always inject before stuffing, wiping out the inside of
>>>>> the turkey before doing so.
>>>>> might also be lame enough to forget to take the giblets out of one or
>>>>> both cavities in the bird. Don't be lame X 2.
>>>>>
>>>>> If you've encountered one of the new, hard plastic chastity devices
>>>>> (pictured below) protecting the crotch of your bird that won't come
>>>>> out no matter how hard you pull, then Stop, take a deep breath. Try
>>>>> pushing it in gently and then lift it up and it will slip right out.
>>>>> It may even tell you this on the label but you may have thrown the
>>>>> wrapping away a few days ago (when you brined your bird).
>>>>>
>>>>> http://www.flickr.com/photos/sqwertz/8176528879/in/photostream
>>>>>
>>>>> Also, remember that a turkey is much more sturdy than a chicken. If
>>>>> you're spatchcocking your turkey then a cheap pair of kitchen shears
>>>>> is not advisable and personal injury may occur. Consider using your
>>>>> 10-12" forged chef's knife and an optional rubber mallet to break
>>>>> through the backbone. Or a good, full-tang pair of poultry sheers.
>>>>> The stuffing can be cooked under the spatchcocked turkey in a large
>>>>> half sheet pan or roaster, but do not use any fat in the stuffing mix
>>>>> as it will absorb it all from the bird.
>>>>>
>>>>> Also, you may choose to screw everything I just said and the turkey it
>>>>> rode in on, and get yourself a USDA Choice or better beef standing rib
>>>>> roast! Save the turkey for when they go on sale ridiculously low a
>>>>> couple days after Thanksgiving.
>>>> But, but, but... OK. I will just think about the turkey and
>>>> forget that last part. My daughter only cares about the stuffing
>>>> balls/muffins and the pie, and she doesn't like turkey. Trying to
>>>> remember last year, I did that turkey atop stuffing thing and a
>>>> revamped bean thing (no way I am going to make that bland
>>>> ubiquitous GB casserole), etc., etc.
>>> idea, the Frug demonstrated it on his show and I just related it and
>>> gave him credit, lots of folks have been roasting poultry boobs down
>>> for centuries, next best thing when absent a rotisserie. And I never
>>> stuff poultry, there are many reasons why it's not a good idea, for
>>> one, the method is a good venue for breeding bacteria (especially in
>>> the left overs), two the bird cooks a lot less evenly, the exterior is
>>> over cooked before the stuffing is heated through, and three the
>>> stuffing sucks the moisture from the bird. I always do dressing in a
>>> casserol, and if it's worth eating may as well have a lot. And since
>>> I don't feed many anymore I no longer do the traditional stuffing, I
>>> never liked it, for many years now I serve kasha varnishkas with
>>> holiday turkey... actually even folks who like traditional dressing
>>> never complain, in fact they prefer my kasha varnishkas. And as many
>>> times as I've explained how they never seem to get it right.
>>>
>>>
>> Hmmmm. I LOVE kasha varnishkas.
>>
>> I stopped putting stuffing in birds some years ago, not that
>> anyone was ever poisoned in my family when that was done. I like
>> thighs. It stands to reason that you are a breast man, though....
>
> I actually don't care much for turkey breasts, I'm a leg man... I like
> the drumsticks. And crispy skin.
I'm still enjoying the turkey in my belly, and all that other stuff. First
round turkey dinner today, first family get-together. Another Thursday. I
enjoyed the whole turkey, but the dark meat was spectacular. Also enjoyed
the green beans with the onion things in them. And the green cranberry
jello salad. I would prefer stuffing with a crispy top. I like the simple
meal basics. Thursday is likely to have too many different items, and you
got to try them all.
Greg
> On Mon, 12 Nov 2012 14:28:08 -0500, "Jean B." <jb...@rcn.com> wrote:
>
>> Brooklyn1 wrote:
>>> "Jean B." wrote:
>>>> Sqwertz wrote:
>>>>> Folks, if you want an evenly cooked turkey with nice, plump, juicy
>>>>> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
>>>>> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
>>>>> breasts facing DOWN rather than up. This way the moisture doesn't
>>>>> evaporate out of the thin-skinned top of the turkey and the fat and
>>>>> moisture from around the dark meat runs down into the breast, basting
>>>>> itself. Taste is more important than appearance.
>>>>>
>>>>> Folks, if you want an evenly cooked turkey with nice, plump, juicy
>>>>> breasts, then consider cooking your turkey RIGHT SIDE DOWN. That is,
>>>>> OPPOSITE that you see in the Normal Rockwell-type scenes - with the
>>>>> breasts facing DOWN rather than up. This way the moisture doesn't
>>>>> evaporate out of the thin-skinned top of the turkey and the fat and
>>>>> moisture from around the dark meat runs down into the breast, basting
>>>>> itself. Taste is more important than appearance.
>>>>>
>>>>> Also, forgot those USDA-sypaththizing pussyfoots who say to never cook
>>>>> stuffing inside the turkey. Mankind has been stuffing turkeys (and
>>>>> chickens) for hundreds of years and nobody in my family has ever been
>>>>> sick. This is the ONLY way to cook stuffing, IMO. Just remember that
>>>>> stuffing inside the turkey. Mankind has been stuffing turkeys (and
>>>>> chickens) for hundreds of years and nobody in my family has ever been
>>>>> if you brine your turkey, then use 1/3rd less water, fat, and salt in
>>>>> the stuffing mix. And if you inject your turkey, go even easier on
>>>>> the fat, salt, and moisture in the stuffing depending on your
>>>>> injection. Always inject before stuffing, wiping out the inside of
>>>>> the turkey before doing so.
>>>>>
>>>>> Stuffing: The best stuffing mix contains lightly browned and crumbled
>>>>> sage breakfast sausage, onion, and lightly sauteed mushrooms and
>>>>> celery (to get rid of some of the moisture). Don't forget to pack the
>>>>> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
>>>>> as well. Close the flap with a skewer.
>>>>>
>>>>> If you insist on being lame and not stuffing your turkey, then you
>>>>> Stuffing: The best stuffing mix contains lightly browned and crumbled
>>>>> sage breakfast sausage, onion, and lightly sauteed mushrooms and
>>>>> celery (to get rid of some of the moisture). Don't forget to pack the
>>>>> ass cavity, too (OK, it's really the neck) of the turkey with stuffing
>>>>> as well. Close the flap with a skewer.
>>>>>
>>>>> might also be lame enough to forget to take the giblets out of one or
>>>>> both cavities in the bird. Don't be lame X 2.
>>>>>
>>>>> If you've encountered one of the new, hard plastic chastity devices
>>>>> (pictured below) protecting the crotch of your bird that won't come
>>>>> out no matter how hard you pull, then Stop, take a deep breath. Try
>>>>> pushing it in gently and then lift it up and it will slip right out.
>>>>> It may even tell you this on the label but you may have thrown the
>>>>> wrapping away a few days ago (when you brined your bird).
>>>>>
>>>>> http://www.flickr.com/photos/sqwertz/8176528879/in/photostream
>>>>>
>>>>> Also, remember that a turkey is much more sturdy than a chicken. If
>>>>> you're spatchcocking your turkey then a cheap pair of kitchen shears
>>>>> is not advisable and personal injury may occur. Consider using your
>>>>> 10-12" forged chef's knife and an optional rubber mallet to break
>>>>> through the backbone. Or a good, full-tang pair of poultry sheers.
>>>>> The stuffing can be cooked under the spatchcocked turkey in a large
>>>>> half sheet pan or roaster, but do not use any fat in the stuffing mix
>>>>> as it will absorb it all from the bird.
>>>>>
>>>>> Also, you may choose to screw everything I just said and the turkey it
>>>>> rode in on, and get yourself a USDA Choice or better beef standing rib
>>>>> roast! Save the turkey for when they go on sale ridiculously low a
>>>>> couple days after Thanksgiving.
>>>>>
>>>>> Whatever you do, have a good Thanksgiving.
>>>>>
>>>>> Whatever you do, have a good Thanksgiving.
>>>>>
>>>>> Next month's installment: The Evil's of Fruitcake!
>>>>>
>>>>> -sw
>>>>>
>>>> But, but, but... OK. I will just think about the turkey and
>>>> forget that last part. My daughter only cares about the stuffing
>>>> balls/muffins and the pie, and she doesn't like turkey. Trying to
>>>> remember last year, I did that turkey atop stuffing thing and a
>>>> revamped bean thing (no way I am going to make that bland
>>>> ubiquitous GB casserole), etc., etc.
>>>
>>> This is hot stuff... I posted about roasting a turkey boobs down more
>>> than 15 years ago, and the dwarf thought it was a really dumb thing to
>>> do, made all sorts of disparaging comments, and here all those years
>>> later the tiny twerp is stealing my post... and it's not really my
>>> This is hot stuff... I posted about roasting a turkey boobs down more
>>> than 15 years ago, and the dwarf thought it was a really dumb thing to
>>> do, made all sorts of disparaging comments, and here all those years
>>> idea, the Frug demonstrated it on his show and I just related it and
>>> gave him credit, lots of folks have been roasting poultry boobs down
>>> for centuries, next best thing when absent a rotisserie. And I never
>>> stuff poultry, there are many reasons why it's not a good idea, for
>>> one, the method is a good venue for breeding bacteria (especially in
>>> the left overs), two the bird cooks a lot less evenly, the exterior is
>>> over cooked before the stuffing is heated through, and three the
>>> stuffing sucks the moisture from the bird. I always do dressing in a
>>> casserol, and if it's worth eating may as well have a lot. And since
>>> I don't feed many anymore I no longer do the traditional stuffing, I
>>> never liked it, for many years now I serve kasha varnishkas with
>>> holiday turkey... actually even folks who like traditional dressing
>>> never complain, in fact they prefer my kasha varnishkas. And as many
>>> times as I've explained how they never seem to get it right.
>>>
>>>
>> Hmmmm. I LOVE kasha varnishkas.
>>
>> I stopped putting stuffing in birds some years ago, not that
>> anyone was ever poisoned in my family when that was done. I like
>> thighs. It stands to reason that you are a breast man, though....
>
> I actually don't care much for turkey breasts, I'm a leg man... I like
> the drumsticks. And crispy skin.
I'm still enjoying the turkey in my belly, and all that other stuff. First
round turkey dinner today, first family get-together. Another Thursday. I
enjoyed the whole turkey, but the dark meat was spectacular. Also enjoyed
the green beans with the onion things in them. And the green cranberry
jello salad. I would prefer stuffing with a crispy top. I like the simple
meal basics. Thursday is likely to have too many different items, and you
got to try them all.
Greg
Bryan
Nov 19, 2012, 9:00:51 AM11/19/12
to
On Saturday, November 17, 2012 12:05:52 PM UTC-6, dsi1 wrote:
> On 11/17/2012 7:06 AM, dalep wrote:
>
> >>
>
> >> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
>
> >>
>
> >> saw her cooking show and she was making it. Also, the recipe was in the
>
> >>
>
> >> insert of the Sunday Paper. If you've tried it, did you like it?
>
> >>
>
> >>
>
> >>
>
> >> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
>
> >
>
> >
>
> > I think Trisha's recipe looks like a steamed turkey. I sounds awful. My S-In-L did that one year by accident. She cooked the turkey in a counter top roaster and added water. It was tasty, but looked terrible and the gravy was not good because there were no drippings. I love the smell, look, and taste of a traditional roasted turkey.
>
> >
>
> > Dale
>
> >
>
>
>
> Great singer, awful turkey!
That reminds me of something. I find Ray Romano unwatchably boring, but his raspberry brownie recipe is great.
> On 11/17/2012 7:06 AM, dalep wrote:
>
> >>
>
> >> I'm curious if anyone has tried this turkey recipe from Trisha Yearwood. I
>
> >>
>
> >> saw her cooking show and she was making it. Also, the recipe was in the
>
> >>
>
> >> insert of the Sunday Paper. If you've tried it, did you like it?
>
> >>
>
> >>
>
> >>
>
> >> http://www.foodnetwork.com/recipes/trisha-yearwood/no-baste-no-bother-roasted-turkey-recipe/index.html
>
> >
>
> >
>
> > I think Trisha's recipe looks like a steamed turkey. I sounds awful. My S-In-L did that one year by accident. She cooked the turkey in a counter top roaster and added water. It was tasty, but looked terrible and the gravy was not good because there were no drippings. I love the smell, look, and taste of a traditional roasted turkey.
>
> >
>
> > Dale
>
> >
>
>
>
> Great singer, awful turkey!
--Bryan
Bryan
Nov 19, 2012, 9:32:32 AM11/19/12
to
On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
> It's the only food I've ever deep fried in my life,
> I think deep fried stuff is crud, basically.
Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
> It's the only food I've ever deep fried in my life,
> I think deep fried stuff is crud, basically.
>
> Susan
--Bryan
sf
Nov 19, 2012, 11:14:29 AM11/19/12
to
expensive and adds to the cost of the food. I don't like the smell it
generates (I don't care what kind of oil you use, it's still expensive
and smelly) and I have a great fan. I also don't want to store used
oil or have to dispose of it after I've used it a couple of times.
Message has been deleted
Bryan
Nov 19, 2012, 12:38:05 PM11/19/12
to
On Nov 19, 10:14 am, sf <s...@geemail.com> wrote:
> On Mon, 19 Nov 2012 06:32:32 -0800 (PST), Bryan
>
> On Mon, 19 Nov 2012 06:32:32 -0800 (PST), Bryan
>
> <bryangsimm...@gmail.com> wrote:
> > On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
>
> > > It's the only food I've ever deep fried in my life,
> > > I think deep fried stuff is crud, basically.
>
> > Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
>
> Good for you. Deep frying isn't for me either. All that oil is
> expensive and adds to the cost of the food.
OK, I'll give you that. It is kind of expensive. I figure a 5 gallon
> > On Saturday, November 17, 2012 3:17:11 PM UTC-6, Susan wrote:
>
> > > It's the only food I've ever deep fried in my life,
> > > I think deep fried stuff is crud, basically.
>
> > Blasphemer! Deep frying is only crud if you use bad oil. I use spectacular oil, and I love frying. I wouldn't do it to a turkey though, especially not for Thanksgiving.
>
> Good for you. Deep frying isn't for me either. All that oil is
> expensive and adds to the cost of the food.
lasts me about a year, and it cost $109 with shipping, so ~30 cents a
day
> I don't like the smell it
> generates (I don't care what kind of oil you use, it's still expensive
> and smelly) and I have a great fan.
http://www.bulknaturaloils.com/Products/15857-bulk-high-oleic-organic-sunflower-oil.aspx
It is NOT smelly. It is not the least bit smelly.
> I also don't want to store used
> oil or have to dispose of it after I've used it a couple of times.
tossed only after having been used a bunch of times, then used for the
final time to fry fish. I dispose of it in an empty half&half carton
with a screw-on top.
I fried up tortilla chips for breakfast this morning. So much better
than ones out of a bag. I'm letting myself have a no restriction carb
day because I'm in continuous back pain. You know it's bad when I
both take off work and go to the doctor. I almost never miss work.
>
--Bryan
sf
Nov 19, 2012, 3:53:38 PM11/19/12
to
On Mon, 19 Nov 2012 09:38:05 -0800 (PST), Bryan
<bryang...@gmail.com> wrote:
> I'm letting myself have a no restriction carb
> day because I'm in continuous back pain. You know it's bad when I
> both take off work and go to the doctor. I almost never miss work.
I saw that you had some bad back pain in a previous post... I rarely
<bryang...@gmail.com> wrote:
> I'm letting myself have a no restriction carb
> day because I'm in continuous back pain. You know it's bad when I
> both take off work and go to the doctor. I almost never miss work.
get back pain and when I do it's never very bad, but sometimes it
really gets to me anyway because it persists - so I can sympathize
with those who have truly bad pain. Rest your back and if you have
to, let your wife do most of the work... I know she's a much more
capable cook than you're willing to admit here (plus your son is at an
age where he can be a big help too).
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