FoodBanter.com - View Single Post

Terry Coombs

On 11/21/2019 4:24 PM, Hank Rogers wrote:
> wrote:
>> On Wed, 20 Nov 2019 23:13:33 -0700, U.S. Janet B. >
>> wrote:
>>
>>> On Thu, 21 Nov 2019 00:36:49 -0500, Dave >
>>> wrote:
>>>
>>>> Anyone with experience know what size of pan will be required for a
>>>> 12-pound turkey?Â* We have a large roaster (17"x13") and rack for it.
>>>> Big enough?
>>>>
>>>> Dave
>>>
>>> I don't think so, but maybe.Â* It's going to be close.Â* I was thinking
>>> of spatch cocking a turkey of that size and only doing half. I guess
>>> we'll both see.Â*
>>> Janet US
>>
>>
>> I didn't notice spatchcock in the subject, I only read the body of the
>> post and it doesn't mention spatchcock.Â* Personally I'd never consider
>> spatchcocking large poultry, It's a technique meant for small poultry
>> like 3 pouund chickens.Â* Spatchcocking a turkey will result in several
>> varying thicknesses needing different cooking times.Â*Â* I typically buy
>> roasting chickens, of 7-8 pounds and would never consider
>> spatchcocking, I would roast them whole or disjoint into quarters,
>> sixths, or usually eighths... then I can easily check each part for
>> doneness.Â* The only reason I roast my Thanksgiving turkey whole is it
>> makes for a more traditional service... tradition is the only reason I
>> roast a turkey for Thanksgiving.Â*Â* The more I think about it the more
>> I think spatchcocking a turkey is something for the mentally ill or
>> someone who has never cooked anything more than a turkey TV dinner.
>> I don't much like turkey so I never buy it other than for Thanksgiving
>> dinner.Â* Even aboard ship most didn't like turkey, however it was
>> prepared for tradition.Â* If in port I'd feed over a thousand lots of
>> guests... all 20 large ovens were filled with 25 lb turkeys and 25 lb
>> fresh hams... the hams were devoured twice as fast.Â*Â* The cooking was
>> easy, the difficult part was just me doing all the carving at super
>> speed, but way back then I could, I'm sure I can no longer.Â* We only
>> had three cooks on board and only one on duty to prepare and serve the
>> holiday meals and I always volunteered.Â* I did all the baking and
>> desserts as well.Â* Anyone here think they can stay awake all night to
>> bake pies, bread, cakes cookies, and make ice cream to feed a
>> thousand+ and then first thing in the morning begin on the turkeys,
>> hams, and all the sides?Â* And I boned and tied about 30 whole hams
>> before I cooked them... I bet I can still bone and tie a ham in under
>> 2 minutes.Â* Had to be boned or no way I could carve quick enough.
>> Thinking back I don't know how I did it.Â* Well no way I saved the
>> bones for stock as I would now, bones all flung out my porthole into
>> the sea.Â* Since I didn't personally pay for the hams I didn't have to
>> carefully trim, but still I did as it was my nature then as it is now
>> not to waste food.Â* Sometimes I still wake in the middle of the night
>> thinking of how many thousands of gallons of beautiful stock I could
>> have made from what I deep sixed... we weren't very careful about
>> trimming veggies either.Â* Every day for many years the US Navy deep
>> sixes more food than can feed a dozen third world nations... but what
>> is one to do with perishables with no storage space... war ships have
>> pitifully little storage space.Â* The definition of a war ship is a
>> platform for guns and ammo.
>>
>
> Popeye, why did they throw yoose out of the Navy? Did you get caught
> eating a pineapple?
>
> You only served a few years in the galley of a small tin can over 50
> years ago, during peacetime, but it still consumes your soul (if you
> have one).
>
> Too bad yoose so damn old. Nowadays, the navy lets homosexuals like
> you enlist AND reenlist. It's a bad break in timing. In today's world,
> you could have be Admiral Popeye Katz on the joint chief
Â* More likely a light cruiser , tin cans only carried around 350 people
including officers . I served on both ... and he's lyin' about only 3
cooks , hell even a 'can had 5 or 6 including the officers serving staff
.. And one cook (on the 'can) was designated night cook , prepped
mid-rats and baked all the breads and dessert goodies . That's where I
learned the basics of bread making .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !