OmManiPadmeOmelet wrote:
> >

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!
> --


I bought a turkey once that had that pop-up timer thingie and the darn
thing never did do it's job. I just usually rely on time and
temperature and get excellent results. Not dry as a bone and
tasteless.

It's probably a family tradition or a regional thing, but we've always
made dressing (aka stuffing also sometimes called 'filling') in a
separate pan. Seems to turn out a bit more moist, not soggy as some of
you may suppose, than the stuff up the bird's butt. And the benefits
to this is you can make a really large pan of it, too. :-)