On 10/29/2017 6:28 PM, Cheri wrote:
> "Casa de los peregrinos" > wrote in message
> news
>> 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
>>
>
>
> I can imagine boiled turkey easier than I can imagine it baked without
> skin as far as moistness goes.
>
> Cheri

It's extreme poultry abuse!

....the skinless roasted that it...

This boiled stuff is just plain odd, might be tasty, hard to say.