On 10/29/2017 3:40 PM, Cheri wrote:
> "Doris Night" > wrote in message
> ...
>
>> On Sun, 29 Oct 2017 09:09:53 -0700, "Cheri" >
>> wrote:
>>
>>> "Cindy Hamilton" > wrote in message
>
>>>> How many people have more than one dessert available on Thanksgiving,
>>>> even with fewer than 10 people at the table?
>>>>
>>>> Cindy Hamilton
>>>
>>>
>>> Me, I usually have a pie, cupcakes, a batch of cookies, a fruit Jell-O.
>>> maybe fudge, and so on. I was raised that way and I carry it on.
>>
>> When we go to Thanksgiving/Christmas dinner at my MIL's place, I
>> always take 2 pies (an apple and a cream pie). There are a couple
>> other people who take desserts, as well. That's a total of 30-35
>> portions of dessert for about 20 people.
>>
>> It all gets eaten - unlike the disgustingly dry turkey that gets all
>> its skin peeled off before going into the oven.
>>
>> Doris
>
>
> Wow, I've never heard of taking the skin of a turkey before going in the
> oven, good thing there's lots of desserts. 
>
> Cheri
It gets weirder:
http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html
BOILED TURKEY
Sounds tough but tastes moist and succulent. Give it a try. You will be
pleasantly surprised.
I adapted the recipe from Jeff Smith, the Frugal Gourmet to fit my stock
pans and to shorten cooking time from 1 1/2 hours to 1 hour. Besides
saving loads of time over baking or microwaving, you will have a head
start on tomorrows turkey soup.
Cut a 10 to 12 pound turkey into pieces, just as you would cut up a
chicken. You will find it is easier to cut up then a chicken. Place
thighs and breasts on bottom of stock pot. Add legs, wings, back, neck
and giblets on top. Add enough water to cover. Bring to a boil. Reduce
heat to a simmer and cover.
After 45 minutes smaller pieces can be removed. Cook larger, denser
pieces another 15 minutes. Turn off heat. Return smaller pieces and
recover and let sit another 5 minutes. Pieces can be easily be deboned.
Dump bones back in stock for extra flavor. Serve pieces warm.
If anyone prefers crisp, roasted turkey skin, simply skin the breasts
and thighs before boiling and roast skins in 400 degree oven for 15 to
20 minutes or until crisp and golden. Drain excess oil from pan. Deglaze
pan drippings with as much soup stock as you want for gravy.
http://www.cooks.com/recipe/vf0026eq/boiled-turkey.html