On 11/29/2010 10:18 PM, sf wrote:
> On Mon, 29 Nov 2010 21:18:34 -1000, > wrote:
>
>> On 11/29/2010 5:15 PM, Brooklyn1 wrote:
>>> > wrote:
>>>>
>>>> I'm resigned to the fact that there's no way to cook a whole bird
>>>> without over-cooking the breast and/or under-cooking the thighs.
>>>
>>> Most folks roast their turkey upside down... position it as it walks,
>>> breast down/dark meat up, so it can self baste... or simply
>>> rotisserie.
>>
>> I've roasted turkey upside down and also basted but wouldn't do it
>> anymore. I've never rotisseried a turkey but there's no point in doing
>> that - too much trouble.
>
> FWIW: "Most folks" *don't* roast their turkey upside down. I
> certainly wouldn't. I tried that once with chicken. Couldn't tell
> the difference and the bird looked horrible with all those
> indentations on the breast. For chicken, a vertical roaster is the
> way to go. IMO, the *best* turkey is one that has been cooked with
> indirect heat on a charcoal grill with all that good smoke. I seem to
> be the only one in my family who likes it that way, but since I'm the
> one who does the cooking - my vote out votes all the others.
>

I'm glad most folks don't cook their turkeys in this upside down manner
which produces a funky looking breast. This would be perfect for people
that have given up all hopes of getting an attractive bird. Personally,
I'd rather have a juicy bird that didn't look all funky pale and wrinkly.

My dad used to cook/smoke chickens and turkeys and beef in a 55 gal
drum. That was pretty tasty. His only seasonings was Hawaiian salt and
pepper and he never marinated. The air to smoke ration produced a
product with a shocking pink look caused by exposure to carbon monoxide.
He'd always make this for Christmas but my mother's death brought an end
to this. One thing's for sure, a mother's passing will sever many ties
and traditions. I'm gonna have to grill him on this and find out his
secrets.