In article >,
Wayne Boatwright > wrote:

> On Tue 25 Oct 2005 02:55:03p, Tara wrote in rec.food.cooking:
>
> > On Mon, 24 Oct 2005 19:21:31 GMT, "CooberGirl"
> > > wrote:
> >
> >>Anyhow, for me, the best part of Thanksgiving is not the turkey. Every
> >>year, my in-laws go up to Pennsylvania and get a fresh turkey from this
> >>specialty turkey place. I'm no more impressed with it than I am with the
> >>previously-frozen supermarket turkeys my mom used to buy. I'm a side dish
> >>girl, myself.
> >
> > You sound just like me. I put about three bites of turkey on my plate
> > and gorge myself on dressing, green beans, potato salad, sweet
> > potatoes, macaroni and cheese, devilled eggs, cole slaw, rolls ...
>
> I don't especially like turkey, so all the side dishes are more appealing.
> I'd rather have a roast chicken or capon.

You must not ever have had turkey roasted right. :-)
I know one poster (don't remember who) said that 90% of folks ruin them
and IME I agree! The cooking times are WAY way way too long and the bird
gets all dried out, even ones with that "pop up" indicator.

Standard is 15 minutes per lb.

We cut it back to 8 to 10 minutes per lb. and it comes out OH so much
better! Even a meat thermometer does not work all that well! I think if
it were to be put into maybe mid-thigh, it might.

Once we learned that, turkey became wonderful again.

We also quit stuffing them and started making stuffing in a separate
roasting pan. You can still add drippings to it or smother it in gravy
to get the extra turkey flavor.

I also purchase giblets and necks separately and make the gravy the day
before so I can make a decent stock. I still add the roast drippings to
it to finish it off...

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson