On 11/22/2012 8:29 AM, Bryan wrote:
> On Nov 22, 11:33 am, Janet Bostwick > wrote:
>>
>> I agree about the no gravy part. Unfortunately, there are a bunch of
>> ways to cook turkey that do not produce good gravy, or none at all.
>> The worst one I ever tried was using a Nesco covered roaster. The
>> turkey basically steamed and produced this awful pale liquid with
>> none of the flavor that comes from juices browning in the pan. Not
>> quite as bad as when I tried the turkey cooking bag. -- ending up with
>> stewed turkey.
>
> Imagine that stewed in bag thing, but seasoned with cilantro. That is
> what was served to us last year, prompting my son to insist that I
> make the meal every TG. I am doing one thing differently this hear.
> I cut off the legs/thighs, and am roasting them for the better part of
> an hour or so before putting the rest in, stuffed with stuffing that's
> as hot as I am comfortable working with.
>
>> Janet US
>
> --Bryan
>

I've been cutting the legs/thighs off and laying them next to the bird
on the roasting pan thigh side up. It works spiffy and you can roast the
turkey all at the same time. I don't stuff the bird and can cook a 20lb+
bird in under 2 hours at 350. This year, I'll try using the convection
fan at 325 to see how it goes. It's gonna be one fast turkey.